"Amalfi" Zitrone unbehandelt, lose
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These untreated Italian Amalfi lemons carry a protected geographical indication, having ripened for around six months on traditional terraces along the Amalfi coast. They offer a remarkably intense flavor. Both the zest and juice are versatile in the kitchen, while the white pith can also be prepared into specialties like baked lemons or homemade Limoncello.
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Description
Origin
The southern Italian Amalfi Coast gives these special fruits their name. Between the sea and the mountains, they have grown there for hundreds of years on specially constructed terraces. Lemon cultivation there can be traced back 2,000 years. It was later pushed back due to Germanic influences and experienced a renaissance under Arab rule in the ninth century. Later, the fruits became important for long sea voyages, as these lemons rich in vitamin C helped fight scurvy on ships. At their peak in the 19th century, Amalfi lemons were exported in large quantities.
Then came the dilemma that many high-quality foods requiring labour-intensive production have had to face: because the lemons had to be painstakingly tended and harvested by hand, Amalfi lemons were economically disadvantaged compared to plantation farming. Many of the terraces have since fallen into disrepair. Only in recent years have farmers once again committed to continuing this tradition. Today, Amalfi lemons have a protected geographical indication.
Usage
After a ripening period of around 6 months, the fruits are finally available to buy.
The peel and juice can be used just like regular lemons, but the flavour is significantly more intense.
The white pith beneath the peel can also be prepared in various ways. A special dish, for example, is baked Amalfi lemons.
A special highlight is limoncello liqueur. Made from Amalfi lemons, it is Italy’s favourite liqueur. Everyone loves it, as it embodies sunshine, the sea, and holidays.
