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Sorrento Lemons
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Identity card
Name: Limone di Sorrento IGP (Indicazione Geografica Protetta - Protected Geographical Indication)
Type of product: fruit of a small Rutaceous evergreen (Citrus limon), originating from India. It is egg-shaped and has coarse yellow skin, sour juice and is rich in vitamin C and citric acid
Areas of production: all parts of the Sorrento peninsula: Massa Lubrense, Meta, Piano, S.Agnello, Sorrento, Vico Equense, in addition to the island of Capri and the Anacapri area |
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THE SORRENTO LEMON: CHARACTERISTICS |
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The Sorrento Ovale, also known as the Massa Lubrense Lemon, has earned its IGP (Indicazione Geografica Protetta - Protected Geographical Indication) status thanks to its exceedingly high quality: this highly perfumed fruit is identified by its sweet, juicy flesh and few seeds. It should not weigh less than 85 grams, as it is classed as a medium to large lemon.
Even the method of cultivation of the Sorrento lemon is special: it ripens under typical pagliarelle, straw mats attached to wooden poles, (preferably chestnut), which help protect the foliage from atmospheric substances. This allows for longer ripening times, making the lemons available for a longer season, and offers the visitor the wonderful spectacle of terraces and perfumed trees. Finally, the precious fruit is hand-picked to prevent it falling to the ground. These characteristics have made it a special product, so much so that it is under the protection of the European Union. For this reason it can never be sold individually unless it carries the IGP label.
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It appears the lemon was already widely available in this area from Roman times, as can be seen from pictures on archaeological artefacts from two towns near Sorrento, Pompeii and Herculaneum. It was not eaten, but loved for its cosmetic and aromatic properties. There are also references to lemon cultivation in Norman times: the first definite evidence of lemon cultivation in the areas of Sorrento and Massa Lubrense, however, is only found with the Jesuits who in 1600 began producing it commercially at Conca di Guarazzano, spreading its cultivation to surrounding areas. It was mentioned in the works of Torquato Tasso, who was born in Sorrento, Giovanni Pontano and Giambattista della Porta, until its worldwide export was confirmed by the historian Bonaventura da Sorrento in the 1800's.
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SORRENTO LEMONS IN THE KITCHEN |
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Lemons have many beneficial properties for the body: they increase natural defences, protect the heart, are detoxifying, cleansing and have an anti-rheumatic and hypertensive function. For this reason they take pride of place in Mediterranean cuisine, where they are used as a dressing as well as an ingredient of certain specialities.
The main product obtained from Sorrento lemons is, without doubt, Limoncello, an infusion of lemon peel in the purest alcohol, whose traditional recipe has been handed down through generations. Many people enjoy it au naturel, and a traditional recipe advises slicing it and sprinkling with a pinch of salt or sugar, vinegar and mint leaves to enjoy its aroma to the full. It is also a principal ingredient in tasty, original first courses, such as Pappardelle with ricotta cheese, lemon rind and parsley, or Conchiglie with fresh tomato and lemon.
Furthermore, the flesh of this prized fruit is used in the cosmetic industry in the preparation of masques and creams.
Finally, the Sorrento lemon is easy to store: at a temperature of between 5 and 9° with a relative humidity of 85-90%, it can last for 5 or 6 weeks.
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