At Grom's you can find it between December and February, when this extremely fragrant fruit from southern Italy offers its very best to those who love it. We squeeze it gently to avoid breaking the white inner part of the peel, which is bitter and unpleasant, and as always we mix its juice with spring water and sugar. We hope you will enjoy the rich, natural freshness offered by this fruit, a discreet companion of many family Christmases.

I matrimoni d'amore secondo Grom
I matrimoni d'amore secondo Grom
Mandarino
I matrimoni d'amore secondo Grom
Mela
I matrimoni d'amore secondo Grom
Cioccolato Extranoir
Ingredienti

AVANA OR TARDIVO MANDARIN
FROM CIACULLI - SICILY, ITALY
Ciaculli, near Palermo, is the kingdom of Sicilian mandarins: this is where the best mandarins in the world come from and where we buy the Avana (from December to February) and the Tardivo (March) varieties. Sicilian pastry-chefs use this citrus in a variety of products: fruit jelly, fruit juices, liqueurs and, with the addition of some lemon juice, jams. We use it to make a sorbet with a great aromatic impact.

WATER FROM THE acqua sparea SPRING
Yes, it’s absolutely true! Just like you would do at home, GROM has chosen to make its fruit sorbets, chocolate sorbet and espresso coffee with Sparea Spring Water. The water of the Sparea Spring comes from a unique place in the Alps of Piedmont, and is a pure, extremely light water that is the best accompaniment for the fruit of our farm mura mura.
It’s true, we’re a little crazy… but you can taste the difference!
Grom