There is nothing more comforting than a glimpse of Spring: the warmth over the past few days, the first flowers in the fields, and the hills turning green, are truly enough to lift the spirits.

We have added an extra boost of energy to this newfound vitality, with our currant jam,  made from handpicked organic white, red and black currants, with their fresh, sweet but slightly sour flavour and intense fragrance.

We watched Irene Berni make her delicious jam tart with our currant jam: the kitchen at the Case al Prato farmhouse was an enchanting scene, filled with the sweet, warm aroma of freshly baked “crostata”. A long chat with Irene while she prepared her extraordinary jam tart meant we could see her in action and note exactly how she creates it: a sweet, rich pastry base perfectly harmonized by the freshness and sweetly sour flavour of the currants.


For the Pastry

200 g flour

115 g butter cut into cubes

75 g icing sugar

1 egg

A pinch of salt


1 Jar of Vignamaggio’s organic currant extra-jam (315 g)


Sieve the flour, icing sugar and salt into a bowl. Add the cubed butter and gently rub it into the flour with your fingertips to obtain the consistency of fine breadcrumbs. Add the beaten egg and lightly work the dough, just until it is smooth. Wrap the dough in cling wrap and let it rest in the fridge for at least 2 hours (overnight is even better).

Heat the oven to 180°C, roll out the pastry and lay it into a greased pie dish. Fill your pastry case with Vignamaggio’s organic currant jam. Place the dish on an oven tray lined with baking paper and bake for about 40 minutes.

Treat yourself to a slice of jam tart at breakfast, with a cappuccino or a tea.