Strawberry confettura: the classic that works far beyond breakfast
Strawberry confettura is the very first preserve every Italian learns to to recognise. It lives in every kitchen, on every breakfast table, in every pantry. Precisely because it’s everywhere, we sometimes take it for granted: bread and strawberry jam is simply the backdrop of daily life.
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Yet the gap between an industrial strawberry confettura and one made the old-fashioned way is enormous. Standard industrial jars often contain only 40–45 % fruit. “Extra” confetture must reach at least 45–60 %. Artisanal batches frequently climb above 60–70 %, and you taste the difference at the very first spoonful.
Our extra strawberry confettura is crafted from whole strawberries and sugar alone. No industrial pectins, no colourants, no preservatives. When you twist off the lid you’ll see real pieces of berry, not a homogenous purée.
Four ways to bring it to the table, far beyond the morning biscuit.
1. In a short-crust crostata
The simplest, most beloved Italian sweet. Line a tart tin with short-crust dough, spread half a jar of strawberry confettura in an even layer, weave a lattice of pastry strips on top, then bake at 180 °C for thirty-five minutes.
Twist: fold half a teaspoon of grated lemon zest into the dough. The citrus note balances the confettura’s sweetness.
2. Over pancakes or waffles
A quick Sunday breakfast. Homemade or ready-made pancakes (or waffles), two generous spoonfuls of strawberry confettura, a handful of fresh berries if they’re in season, and a dusting of icing sugar.
Richer version: add a dollop of plain Greek yoghurt on the side. Its tang cuts through the sweetness.
3. With fresh ricotta or young goat cheese
A lesser-known pairing that works wonders. Spoon fresh ricotta or a soft goat cheese onto a plate, add two tablespoons of strawberry confettura alongside, and serve with crusty bread or whole-wheat crackers. It’s perfect as a light dessert, an afternoon snack, or even a simple meal.
Autumn twist: swap the strawberry for our fig confettura, another classic match for fresh cheeses.
4. lightning dessert: deconstructed panna cotta
For when guests arrive and you have fifteen minutes. Serves four: 400 ml fresh cream, 50 g sugar, one sachet of vanilla powder, 6 g fish-gp>gelatine, half a jar of strawberry confettura.
Heat the cream with the sugar and vanilla without letting it boil. Dissolve the softened gelatine in the hot cream. Pour into four small cups and chill for three hours. Just before serving, top each cup with a spoonful of strawberry confettura.
Storage
Once opened, keep the jar in the fridge. It will stay perfect for four to six weeks. Always use a clean spoon.
Try the full confettura line
If you’d like to taste the entire artisanal range, our Sweet Cilento Wake-Up Kit includes the strawberry confettura along with five other handcrafted flavours.
Explore every jar in the confettura collection.