AI-made picture of the dish, not a house photo
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Our dish — the plate we'd order here firstMermelada de Naranja Amarga
Bitter-orange marmalade from the monastery garden's oranges, with no thickener or preservative, labelled by hand. The nuns suggest it on buttered toast at breakfast.
Also on our table
- We'd take home a jar of the bitter-orange marmalade, the one the nuns say sells best
Monasterio de Santa Paula
Convent marmalades · a monastery of Jerónima nuns founded in 1473 · San Julián (Santa Paula), Seville
Calle Santa Paula 11, 41003 Sevilla
Behind the belfry of Santa Paula, Jerónima nuns of the Order of Saint Jerome have kept their monastery for more than five centuries, and earn their living making marmalade. The bitter oranges come from their own garden.
The proof, in the house's own words
Why the marmalade
Craft
Made by hand in the nuns' obrador, their workshop kitchen, and labelled by hand.
Technique
Pulp and peel ground apart, soaked overnight, and cooked with sugar in the cauldron next morning.
Tradition
Nuns who say they've kept the same recipes for decades.
“las mismas recetas desde hace décadas”
Sourcing
Oranges from the monastery's own garden.
“Elaborada con las naranjas de nuestro jardín”
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