All about the Amalfi Lemon

Lemon is a citrus fruit that is notoriously cultivated in a very profitable way along the Amalfi Coast. Already in the era of the Maritime Republic of Amalfi, the Costa boasted a large number of citrus groves.

The state had commercial relations with the most important Mediteranean ports and with the Arabs, to whom they offered the lemons: the precious citrus was sold both for its useful properties in the medical field, and for its versatility in the gastronomic field.

Amalfi's lemon was initially called "citro". Only starting from the thirteenth century it began to be named with a word of Arab origin, or "limunzello".

The Arab influence meant that the Salerno Medical School began to practice scientific experiences imported from the Arab world for which the introduction of the Amalfi lemons was required.

The use of citrus in the medical field, and not only, begins to spread more precisely following these experiences, from the second half of the nineteenth century, when the inhabitants of the Costa began to sell the lemon in more distant areas.

From this moment on the lemon in this area of Italy began to be cultivated and sold massively. Today it is known as Sfusato Amalfitano and is intimately linked to the splendid land in which it is cultivated. The Lemons are exported to foreign markets, particularly those of the United States, Russia and France, dates back to 1860.

The cultivation of large quantities of lemons involved the entire population of the Costa: people were involved in cultivation, production and marketing, without counting the demanding jobs for the construction of the terraces.

Characteristics of the Amalfi lemon

The fruit is characterized by an elongated elliptical shape, the skin is smooth and citrine yellow. The weight of the fruits is always estimated from 100 grams upwards.

The aroma, the perfume and the taste are intense and very strong, the abundant and very acidic juice is straw-yellow and with only a few to none seeds.

The lemon growing technique on the Amalfi Coast

The lemon in the Amalfi Coast is still cultivated in full respect of traditional agricultural techniques, growing lemon trees in the typical terraces, called "macerine".

The cultivation takes place under scaffolding of chestnut poles, of variable height, which are protected in cold periods to prevent the plants from being subjected to cold.

The plants are positioned at a safe distance from each other: in each cultivated hectare there are more than 800 plants, corresponding to a maximum production capacity of 35 tons of lemons.

Cultivation area of the Sfusato Amalfitano

The Amalfi Coast and its Mediterranean vegetation constitute a unique scenario for the cultivation of lemon: those who go there cannot fail to be fascinated by the presence of settlements, gardens and terraces, characterized by dry walls with the use of limestone.

The mild climatic conditions have made the fruitful cultivation of lemon in the Amalfi region possible.

Not only the favorable climatic factors made the size of the crops possible, but also the diligent work of man: thanks to the work lasted centuries by the agrarian class, today the Amalfi Coast presents itself in all its beauty and richness, so much from to have led, in 1997, to the recognition of the Costiera as a World Heritage Site protected by UNESCO.

Furthermore, the protection of the Amalfi product, both in Italy and in the EU territory, is guaranteed by the Lemon Protection Consortium I.G.P. Amalfi Coast, established in 2002.

The Costa d’Amalfi lemon is protected by the Protected Geographical Indication (I.G.P.), which ensures the origin and quality of the product historically and traditionally recognized by the market.

Lemon at the table and its properties

The lemon peel Amalfi is the part where you can feel the aroma of the fruit: the peel, or “flavedo”, in fact contains the oxygenated compounds.

The lemon I.G.P. Amalfi Coast has the highest content of ascorbic acid and a high number of oil glands in the flavedo and is rich in essential oils.

Its characteristics allow it to be consumed naturally, adding a pinch of salt or sugar.

However, this typically Mediterranean fruit lends itself to many flavoring variations of various recipes: meat, fish, pasta, vegetables of every kind, together with exotic fruits, they are its ideal companions.

Lemon and vitamin C are excellent allies for contrasting anemia, as this vitamin promotes iron absorption.

click the picture for the recipe

See also my recipe for super delicious Spaghetti al Limone which I got served here at the Italian Riviera (Costa Amalfi).