Fantasia e Arte pastaia

LIQUORI

Eugenio Montale, awarded with Nobel for literature, wrote "here also we the poor have our part in the richness of the lemon's smell." Pablo Neruda added "

when your hand squeezes the hemisphere of the sliced lemon…it scatters a universe of gold, a chalice of miracles, a perfumed nipple on the breast of the earth…".

Lemon is part of the culture and the environment of Campania Felix. From the mythic Amalfi Cost to the silent land of Sorrento, lemons are grown in terraced cultivations, real architects of nature, overhanging on the sea, which UNESCO has declared inheritance of the world.

Amalfi Coast Lemons

The growth of Amalfi Coast lemons goes back to the 11th century. Its spread was helped by the discovery of the beneficial effects of vitamin C, found in the fruit, against scurvy.

Several writers and poets have sung the praises of the "lemon gardens" of the Amalfi Coast. In one of these writings, dating back to the 17th century, the author mentions the "limon amalphitanus" and gives an account of its characteristics that are surprisingly

similar to those of the present-day Amalfi lemons. Also in the 17th century, Matteo Camera, an Amalfi-born historian, writes that as early as in the 15th century, lemons were shipped from Minori, a gorgeous fisherman's village south of Amalfi proper, to other parts of Italy.

The lemon variety that is currently grown on the Amalfi Coast is called "Sfusato Amalfitano”. It’s a very fine lemon with a pale yellow peel, an intense aroma and fragrance deriving from its essential oil. It has an acid, juicy pulp and very few seeds.

According to recent studies at the University of Naples-Federico II, the fruit of this culitvar contains the highest concentration of ascorbic acid, better Known as vitamin C.

Another lemon associated with the Amalfi Coast is the "Gloria di Amalfi", discovered by Prof. G. Sannino.

This type probably comes from a mutation of the "Sfusato Amalfitano.

Lemon growth on the Amalfi Coast is done on terraces overlooking the Tyrrhenian Sea.

On the Amalfi Coast, as on the Sorrento Peninsula, lemons are protected by structures called "Pergolati." These bowers are made from walnut wood and are smaller than those found near Sorrento. They are covered with a thin net to keep out frost and hail and to provide shade and essentially serve to protect crops from weather.

The Amalfi Coast lemons are harvested several times during the year, but the best citrus fruits are those picked from March to July.

Besides being important economically, lemon groves also play a fundamental role in conserving the territory’s ground water.

Lemons are produced in all the tows of the Coast:

Amalfi, Cetara, Conca dei Marini, Furore, Maiori, Minori, Positano, Praiano, Ravello, Scala, Tramonti, Vietri sul Mare

There is an estimated growing area of 700 hectares, with a production of about 140,000 quintals.

This lemon has recently been recognized as IGP (Protected Geographic Indication -the quality guarantee) as "Limone Costa d'Amalfi"

Limoncello of the Amalfi Coast

The peculiar micro climate of the Amalfi coast helps the growth of an unique lemon which is characterized by large pieces, with thick and scented peel, grown without chemical additives and gathered by hand.

Limoncello, the most representative liqueur of Campania, is obtained by the infusion of peels of this kind of lemon in pure alcohol.

Limoncello is a natural liqueur with excellent digestive properties and an unique taste. It is produced according to ancient recipes, without the addition of colouring, stabilizing, additives or preserving agents. All this emphasizes the originality and the purity of the product, just like a long time ago.

The Limoncello must be served at room temperature or cold, like a digestive or an aperitif. It becomes a pleasant thirst-quenching drink when tonic water is added. It is excellent in champagne or in prosecco to prepare long-drinks. It is very pleasant on ice cream, on fruit-salad and on strawberries.

Ingredients: water, sugar, alcohol, infusion of lemon peels.

SHAKER