Lemon Amalfitano IGP
It is the yellow gold of the Amalfi coast. It is the symbol of a land that has conquered the whole world with its colors and fragrances. Two centuries ago Goethe, in connection with the south of Italy, wrote: “Do you know the country where the lemon blooms?” Another historical quote is that of the futurist poet Cangiullo, who defined the Amalfi Coast as “the land of large golden oranges”, balls of orange wool, for a sorceress of love “. Traces of this small citrus fruit can also be found in the ceramic art that combines the intense yellow of the lemon with copper green and cobalt blue, reproducing it both in its classic and stylized form. But be careful, because there is lemon and lemon. That of the Amalfi coast, which has obtained PGI (Protected Geographical Indication), has an unmistakable shape. In jargon it is called “sfusato” and contains two important features: the tapered shape (from which the term of the variety) and the area in which it has come, with time, to differentiate, the Amalfi Coast. His very tight cousin, with a rounder shape, lives on the terraces of the Sorrento coast. There are other differences. The “sfusato” has a particularly light colored skin and has an intense aroma and aroma, thanks to the richness of essential oils. The pulp is juicy and acid, with very few seeds. The lemon slices are so sweet they can be called “bread”, as they can be enjoyed safely raw, as a dessert, with or without added sugar. From recent studies by the University of Naples Federico IIº, it appears that the lemon of our coast is the richest in vitamin C. As for the area of production, the great charm of this citrus fruit is linked precisely to the terraces, which make the walls characteristic steep between Vietri sul Mare and Positano. A very suggestive moment is the harvest that takes place several times a year (the best production is obtained between March and late July). And it was one of these scenes to suggest the images that today, characterize the drawings of Irene Kowaliska, reported on the ceramic forms now housed in the Museum of Villa Guariglia in Raito of Vietri sul Mare. There are also many stories and legends built around the lemon. It is said, for example, that it was with a large basket of lemons that the inhabitants of Minori convinced the Pope to give back to their cities the lost bishopric. In food crafts, the citrus fruits of the Amalfi Coast, as well as to flavor pastry creams, are used above all to make the famous limoncello, a very aromatic liqueur, with a light yellow color and intense aroma, which in a few years has conquered the national and international market , supplanting at the end of the meal (served iced) many other digestive noble wines.
Concita De Luca
THE AMALPHIAN BALLED
Text and photo section are of the Citrus Transformation Amalfitana Cooperative
The chain of the Lattari mountains is like a cape that protects the southern slope of the Amalfi coast, defending it from the cold air currents coming from the north. The blending of the mountain air with the marine air and the warm and strong sun of the Mediterranean contribute to create that particular microclimate that favors the growth of the “SFUSATO AMALFITANO”.
The “unfinished feminine” quality, mostly seedless, has an elongated shape and differs from lemons from other Mediterranean sites due to its size, very long preservation times, the thick, wrinkled and rich strongly aromatic essential oils. The Salerno Medical School already prescribed the lemons of the coast in the treatment and prevention of some symptomatic diseases, recognized today by modern medicine (disinfectant, astringent, anti-stress, antirheumatic, stimulating the immune system, prevention of gastric tumors, smokers, action on growth and prevention of senescence, energizing and fatiguing in physical-sporting activities) are all excellently exalted in this citrus fruit that grows on the Amalfi Coast. The particular scent of zest, intense and persistent, would make a connoisseur recognize a lemon of the type “sfusato amalfitano” with the sole use of smell.
And it is from the bark of this particular type of lemon that, in the past century, the peasants of the Coast made the first lemon liqueur. Today that same ancient recipe has been faithfully taken up by the small artisans of the Amalfi Coast who have chosen to keep the production methods of liquor intact handed down for generations.
