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Abetone blueberry: the small fruit that grows only here

Abetone blueberry: the small fruit that grows only here

There’s a fruit that captures the scent of the woods, the freshness of summer mornings, and the silence of the Tuscan peaks. It’s the wild blueberry of Abetone, a small, dark gem that grows only at high altitude, between 1,000 and 1,800 meters above sea level in the Pistoia Mountains, where the air is purer and time seems to pass more slowly. A unique fruit, as unique as its terroir.

Where the wild blueberry grows

The Abetone blueberry is not a cultivated fruit: it is a spontaneous gift of nature. It grows among the bushes of pastures and beech and fir forests, in the coolest and dampest areas of the mountains. Here, the acidic, humus-rich soil, the cool climate, and the marked temperature variations create the perfect conditions for developing small berries rich in flavor and beneficial nutrients. In Tuscany, only in Abetone can blueberries with these characteristics be found: intensely fragrant, sweet yet slightly tart, with a concentration of anthocyanins (the blue-purple pigments) among the highest in Europe.

The features that make it unique

It’s no coincidence that wild blueberries are called a “superfruit.” They are naturally rich in antioxidants, vitamins, and polyphenols—anthocyanins ideal for daily well-being. But their uniqueness extends beyond health: the flavor of Abetone blueberries is unmistakable. While cultivated blueberries have a more watery pulp and a neutral flavor, wild Abetone blueberries are intense, firm, and aromatic. Each berry is a small concentration of mountain flavor: one bite and you’ll find the scent of the woods, the resin of the fir trees, and the sweetness of summer.

A mountain tradition

For generations, on the slopes of Abetone, families and pickers have passed down the ritual of blueberry picking. Armed with wooden combs and wicker baskets, they trek through paths and clearings in search of the ripest fruit. Harvesting is a slow and respectful process: each blueberry is selected by hand, fully respecting the rhythm of the forest. This is why production is limited and precious: every jar, every bottle, every Baggiolo dessert encapsulates the memory of that ancient tradition and the authentic scent of the mountain.

From nature to taste

In the Baggiolo laboratory, blueberries are processed without preservatives and using artisanal methods. The result are jams, liqueurs, creams, and desserts that preserve the fruit’s authentic flavor, preserving its natural properties. Our blueberries are more than just an ingredient: they are a symbol of territory, purity, and identity. Tasting them means taking a piece of Abetone home with you.

Discover Baggiolo products made with real wild blueberries from Abetone.
Visit the shop and indulge in the authentic flavor of our mountain fruits.

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From the mountain to the jar: how artisanal blueberry jam is made

From the mountain to the jar: how artisanal blueberry jam is made

There’s something magical about watching a wild fruit transform into a sweet spread. At Baggiolo, every jar of Abetone wild blueberry jam is born this way: from a hand-picked harvest in the woods, the scent of the mountains, and respect for nature’s rhythms. It’s more than just a jam; it’s a tale of land, hard work, and a love for authentic things.

Harvesting berries

It all begins on the slopes of Abetone, among the blueberry bushes that color the undergrowth blue. Wild blueberries don’t grow in plantations, but only in pristine environments, between 1,000 and 1,800 meters above sea level. Harvesting is manual and selective: only the perfectly ripe, shiny, and fragrant fruit is chosen.
Every summer, when the sun begins to warm the peaks, the mountain fills with pickers with their wicker baskets and wooden combs, simple tools that respect the plants and biodiversity. It’s a moment of community, an ancient ritual that still ties Baggiolo to its land.

Processing in the laboratory

Once they arrive at the Baggiolo laboratory, the blueberries are selected one by one. They are delicately washed and cooked at a low temperature, in small batches, to preserve their natural aroma and color. There are no additives, preservatives, or chemical thickeners: just fruit, cane sugar, and a little lemon juice.

The secret is slow cooking. It’s during this suspended time that the fruit releases all its aroma, becoming a velvety, glossy cream. Each batch is inspected and jarred by hand, because each jar is a little piece of the mountain enclosed in glass.

The authentic taste of handmade

The difference between a commercial jam and a Baggiolo artisanal jam is obvious at first taste. The wild blueberry, smaller and more concentrated, provides a sweetness balanced by a hint of acidity. Perfect on toast, yogurt, aged cheeses, or rustic tarts, Baggiolo jam is a treat for the palate and a journey into the nature of Abetone. It’s the taste of slowness, know-how, and respect for what the mountains offer.

Discover our wild blueberry jam
Visit the shop and take home the authentic flavor of the Pistoia Mountains.

Go to the shop