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| Our production of lemons differs in two varieties Lemons of Sorrento and Lemons of Syracuse, |
| Limoni di Sorrento |
Sorrento lemon is a fruit or vegetable in Italian Protected Geographical Indication.
This fruit is a lemon femminello, and differs from the lemons of the nearby Amalfi coast to the different methods of cultivation and different organoleptic properties (lemon of Amalfi also belong to a different category, sfusato). It is grown on the Sorrento peninsula, in particular in the towns Massa Lubrense, Meta, Piano di Sorrento, Sant'Agnello, Sorrento, Vico Equense, as well as the island of Capri, with the two common Capri and Anacapri. |
| Limoni di Siracusa IGP |
Syracuse IGP lemons
The IGP Lemon of Syracuse is the fruit belonging to the cultivar femminello Syracuse and its clones, refer to the botanical species Citrus x limon L. Burm. The femminello Syracuse is the cultivar most representative of Italy and produces three blooms: the primofiore (October-March), the whitebait] (April to June) and verdelho (July to September).
Origins
The plant of the lemon originated in Burma, where the wild: here went through the Middle East, Mesopotamia, Palestine, to the Mediterranean, where he found the optimal conditions for its development. The natural habitat of lemon lies in the range between the 40th parallel north and 40th parallel south: this range includes California, Uruguay, Argentina, South Africa and the Mediterranean, in particular ' Italy, Spain, Greece and Turkey. In the sixteenth and seventeenth centuries, during the monopolistic baronial of citrus crops, the use of lemons continued to remain confined in the preparation of luxury food.
He began to be cultivated intensively in the Syracuse area in the seventeenth century, thanks to the work of the Jesuit Fathers, experienced growers. Lemon then became a major source of livelihood of the territory, reaching in 1891 a production of about 11,600 tons. The success of this crop caused the birth, in Sicily, several citrus companies, who mined the agro-cooked, calcium citrate and citric acid from the juice. In the same years the lemon of Syracuse enjoyed a considerable success in foreign markets, especially in the United States and England, as confirmed by the data of the Chamber of Commerce and Arts Siracusadelle second half of the nineteenth century. The data regarding the movements of the Port of Syracuse early twentieth century indicate, as the main foreign destinations of lemons, sour oranges and sweet, lemon juice concentrate and citrate of lime, the ports of Trieste, London, River, Liverpool, Glasgow, Manchester , Malta and Odessa.
In spite of urbanization and industrialization have occurred since the Second World War, the culture of lemon has been anything but abandoned by the Syracuse area, and is still an important economic reality: Syracuse is considered, in qualitative and quantitative terms, a benchmark for the product fresh in the Italian market both in European markets. On 3 February 2011, the name "lemon of Syracuse" was registered as a Protected Geographical Indication (PGI) - Regulation (EC) No. 96/2011
Characteristics of the fruit
The lemon of Syracuse PGI is characterized by a high juice content and richness of oil glands in the skin, as well as the high quality of essential oils. Syracuse is the variety of lemon named femminello because of remarkable fertility of the plant, flourishing all year: the primofiore mature from October to March, has an elliptical shape, skin and flesh color varies from light green to yellow-citrine, and juice lemon yellow; bianchetto mature from April to June, it is elliptical-ovoid, with pale yellow skin, yellow flesh and juice yellow citrine; the verdello mature between July and September, elliptical-shaped iron and color of light green skin, while pulp and juice are yellow-citrine.
The sixth plant must have a density of 400-500 plants per hectare or 850 units in the case of sixth dynamic. The plants can be conducted with conventional method, integrated or biological. Cultivation operations are performed in such a way that it maintains the right balance and development of the plant, which must always be subject to a proper aeration and exposure to the sun. The collection of fruits is manual and is carried, directly from the plant, with the aid of scissors for cutting the stalk.
Thanks to its quality, the lemon of Syracuse is also used in areas other than the marketing of fresh fruit; They relate, in particular, the food, medical and scientific, cosmetic and perfume, who procure juices and essential oils through the processing companies. |
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