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  Do it yourself! "Home-made" jam and sauces.

Cascina San Cassiano prepare carefully every product in order to keep and elevate quality standard, pay attention to to the authenticity of raw materials.

Our slogan "Trasparenti con gusto" (Transparent with taste), spread a message of the purposes, also concerning our method of preparation of our recipes.

This area of the website is dedicated to "home-made" sauces, jams and marmelades according to Cascina San Cassiano method.


"Home-made" apricot jam

  • 1 kg of apricot ("Tonda di Costigliole"1 variety)
  • 1 kg of sugar
  • 370 ml of water
First of all stone the apricots, cut them into pieces and put all in a pot full of water. Cook for 20 minutes, then reduce the heat and add the sugar. Mix for 5 minutes and let the compound boil, then mix for other 20 minutes eventually removing the impurity with a spoon or better a colander. To check if the jam is ready take a spoon of it and pour it down. If it falls in lump it’s ready.

Very important - how to seal the jars:
Put the jars in a pot separating them with a cloth. Fill the pot with water covering the jars, the level muts be 1 cm above the caps. Boil the water for about half an hour, then pick up the jars from the pot, put them up side down on the table. They must rest for two hours.

"Home-made" Bagna caoda
(garlic and anchovies sauce)

  • 100 g of anchovies
  • 7 garlic segments
  • 50 g of butter
  • ½ glass of milk
  • ½ glass of oil
  • 1 glass of red wine
Wash the anchovies in the wine, then eliminate the fishbones and put them apart. Chop the garlic and dip it in the milk for an hour. Then put the garlic and the milk in a little pot and heat lowly. In the same time heat the oil and the butter in a pan.
When the heat reach a good level, but before the boiling point, add the garlic and the milk. Mix all until the mixture become creamy, and then add the anchovies. Mix again for at least 20 minutes, until also the anchovies are melted. The "Bagna caoda" is now ready to be served, possibily in a "Fujot", piedmont dialectal term which indicates a little "terracotta" bowl.

  "Home-made" peaches in syrup

  • water
  • sugar
  • peaches ("Puret"2 variety)
Wash the peaches and dip them in boiling water for 2 minutes. Pick them up using a pasta drainer and put them in a colander. Now wash them under cold flowing water to help the separation between the peel and the pulp, and then skin them. Now scut in two pieces the peaches, eliminate the kernel and put them in sterilized glass jar. In the meantime prepare a syrup mixing in a pot a liter of water and 400 g of sugar until it will be all melted.
Boil for some minutes and then pour the syrup in the jar so that it will cover completely the peaches. Shake the jars to make the air bubbles escape, then close them tight, and put themup side down on the table so that the temperature will decrease. Then put the jars in a big pot separating them with a cloth. Fill the pot with water covering the jars. Heat and boil for at least half an hour, then extinguish the fire and wait for the decreasing of the temperature. At the end pick up every jar, dry it and store it in a dark and cold place. We advise to eat the peaches at least a month after the storing.

  1. apricot variety which comes from the area around the town of Costigliole di Saluzzo (watch the video)
  2. typical peach variety from Langhe which grows very close to the vineards


Cascina San Cassiano | P.IVA 02657120040 | Phone +39 0173 282638 | Fax +39 178 2758963 | Mail | Company info