My name is Angelo, and in 2003, from our agricultural farm, Colti e Cotti was born to transform our land’s products, particularly sauces and tomatoes, into a canning business. The choice, already evoked in the name we selected, was to stay true to three principles: authenticity, creativity, and technology. All our crops are strictly organic, and we use vacuum cooking, a condition maintained even preliminarily during processing, to avoid oxidation processes to preserve the colors, the intensity of aromas and flavors, and the value of the vitamin and nutritional complexes of freshly picked fruits and vegetables to the maximum.
THE PRODUCTS
Our jams are born from the desire to preserve the best of nature and conserve it in glass jars. With this spirit, for years, we have been creating high-quality products starting from naturally good raw materials, without resorting to easy tricks like thickeners, colorants, or artificial preservatives. The fruits and vegetables we use for our products are carefully selected: every land has its own vocation, which is why for each type of fruit or vegetable, we favor local farms or Italian regional excellences. Our selection ranges from seasonal fruit jams ideal for your breakfasts to fruit nectars to quench your thirst in a vitamin-rich and healthy way, to citrus marmalades, and finally to fruit syrups ideal for unleashing your creativity in the kitchen.
THE TERRITORY
We Perugians are immersed in the genesis of Italy’s history, which starts with the Etruscans, continues with the Romans, and goes forward through the Middle Ages and then the Renaissance. Culturally, we are enriched by the many architectural testimonies present in the territory, such as the walls that still surround the city, and geographically by the Tiber River, which crosses us before reaching the Eternal City. Our territory is vibrant from an agricultural point of view, with the presence of countless olive groves and vineyards located on the hills surrounding the city, and it offers important cultural and gastronomic events like the Umbria Jazz Festival and the Chocolate Festival, which attract thousands of enthusiasts every year.
PAIRINGS
A pairing must first be imagined, then studied, and finally savored, preferably in good company! Our jams, marmalades, and honeys are the perfect complementary food for cheeses, which are sugar-free. Pairing is a delicate and fun game of balance: generally, sweet cheeses pair well with strong-character jams and marmalades, while aged cheeses are best with honeys and softer jams and marmalades. The rules of the game are many and complex, but the underlying principle is just one: to create a new harmony for the palate.
LOCAL CUISINE
Haven’t been to Perugia yet? Remember, when you visit our city, to enjoy a “Torta al Testo.” It is our most typical dish, simple but tasty, and deeply rooted in Umbrian culinary tradition. Torta al Testo is a flat and round focaccia, prepared with simple ingredients such as flour, water, salt, and yeast, and cooked on a cast iron plate called “testo.” This plate gives the dish its name. The torta has a crispy exterior and a soft interior. Its origins seem to date back to Roman times, and since then, it has never lost its popularity as a common dish always present at local festivals and on our Perugian tables. The traditional preparation involves kneading the ingredients until obtaining a smooth and homogeneous consistency. The dough is then rolled out and cooked on the well-heated testo, turned once to cook both sides evenly. We particularly love its versatility, suitable both as a snack and as a main dish.