Citrus
Italian citrus traditions include coastal lemons, Reggio Calabria’s bergamot and citron and the bitter chinotto preparations of Savona.
- Examples
- Lemon, bergamot, citron and chinotto
- Kitchen uses
- Juice, zest, candied peel and preserves
- Choose by
- Species, origin and intended preparation
Coastal places, distinct preparations
The Amalfi and Sorrento lemon guides describe their own local fruit. The Reggio Calabria specification documents bergamot in culinary preparations, while the Savona Presidium describes processing bitter chinotto into sweets. Geographic names and prepared forms carry more information than a single generic citrus label.
Try it in the kitchen
Choose a lemon for juice, a food-grade candied citron for a pastry filling and a prepared chinotto for a small sweet accent. These are different fruits and uses; do not replace one with another simply because all are citrus.
