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DELIVERIES 24/48h LAB PENINSULA

Homemade quince candy, made with fresh seasonal quinces from the garden. From this flower similar to that of the almond tree comes the precious La Góndola brand quince, with smooth flesh that will brighten up any self-respecting cheese board.

It all begins in the quince plantations where every year in the month of September the fruits are hand-selected from the tree at the right moment of ripeness. There are no secrets. It's all a matter of time and tradition, of raw materials and love for work, of dedication and dedication. Only in this way can you obtain quince meat of the highest quality and with the same flavor as the one our parents and grandparents ate.

The Córdoba town of Puente Genil, located on the banks of the Genil River, can boast of having the greatest tradition in the preparation and manufacturing of the best quince meat in the world. The origins of the La Gónodola company date back to 1914 when Mr. Antonio Aguilar Berral decided to produce quince meat and olive oil of a quality much higher than that known until now.

Quince Puente Genil La Góndola - Quince Girl

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Homemade quince candy, made with fresh seasonal quinces from the garden. From this flower similar to that of the almond tree comes the precious La Góndola brand quince, with smooth flesh that will brighten up any self-respecting cheese board.

It all begins in the quince plantations where every year in the month of September the fruits are hand-selected from the tree at the right moment of ripeness. There are no secrets. It's all a matter of time and tradition, of raw materials and love for work, of dedication and dedication. Only in this way can you obtain quince meat of the highest quality and with the same flavor as the one our parents and grandparents ate.

The Córdoba town of Puente Genil, located on the banks of the Genil River, can boast of having the greatest tradition in the preparation and manufacturing of the best quince meat in the world. The origins of the La Gónodola company date back to 1914 when Mr. Antonio Aguilar Berral decided to produce quince meat and olive oil of a quality much higher than that known until now.