ZERO RESIDUESynthetic pesticides below the limit of quantification of 0.01 mg/kg
Orange
Citrus sinensis
Oranges, other than usual consumption as fruit or orange juice, are also used in some sweet and sour recipes such as the famous ” Duck in Orange Sauce”
In Sicilian cuisine the orange can be found in salad with oil, salt and pepper, often with the addition of onions and olives. Always in Sicily, the grated peel is often used to flavor the cream for sweet, it can be candied together with slicing pulp. It is used also to make marmalade..
Bergamot
Citrus bergamia
The bergamot peel, if properly treated, for example when it is put in brine and then combined with the juice, can be used to aromatize first and second courses, but also desserts such as the famous “Nosside Cake”.
Other sweet products made from bergamot are sweets and candied peels. The aroma of bergamot oil is used to aromatize the tea or to obtain a fragrant and refined sorbet.
Calamondin
Citrus mitis
The origin of Calamondin is from Southeast Asia, it is a hybrid between Mandarin and kumquat and belongs to Rutaceae family. It has dark green lanceolate leaves with one small white flower solitary or double. The small orange-yellow fruit has a very acidic flesh, similar to lemon, and is mainly used for the production of marmalade .
Liquor
Cedar
Citrus medica
The cedar is mainly used in the food industry, for the preparation of sweet or savory dishes, marmalade and candied fruit, liqueurs, refreshing drinks and cocktails such as "Green Star". However, there are trials in the pharmaceutical and cosmetic industry.
Jams
Chinotto
Citrus myrtifolia
Chinotto plant produces small bitter fruits, traditionally used to produce marmalade, candied fruits and syrup. In the past there was an extensive use of unripen fruits, partially treated to reduce the bitter taste of syrup in a sugary solution; they were consumed together with alcoholic beverages (such as wine hippcrassus) or as an aperitif. Chinotto juice is using in many digestive and bitter beverages.
Candied
Donut
Finger Lime
Citrus Australasica
In alimentary is still little known, but it is particular to aromatize sweets and drinks. When it is using in beverage, especially if alcoholic, its manifested strong and pleasant digestive property. If left in alcohol, it aromatizes the flavor and the fragrance, and has interesting result of taste. In the gastronomic uses it is reccomended to use unripen fruits that fully develop the aromatic properties of the peel and the juiciness of the pulp, which can also be squeezed.
Cheesecake
Tuna tartar and finger lime
Clementino
Citrus clementina
It is use in different recipes for preparing snacks and dessert. Its source of Vitamin C, you can prepare a clementine juice or a delicious marmalade. You can make clementines as main recipe in clementine cake, its genuine and fragrance. You can also use to prepare clementine mousse.
Clementine mousse
Clementine cake
Hystrix
Citrus papeda
The peel is regularly used in spicy sauces and seasonings, the thin slices of combava is using to accompany fish dishes. The leaves particularly appreciated as basic of many salads. After a proper processing, the juice is used in the preparation of some liqueurs with rum that are produced in Madagascar. However, its main use is in the form of powder, obtained by drying the peel.
Hystrix oil
Hystrix fruit
Kumquat
Fortunella margarita
The kumquat fruits have sweet peel and sour pulp, are consumed whole, raw or caramelized. Many chefs have delighted in the cuisine by combining Kumquat with fish, beef, duck and other types of meat. With the fruit you can also create a tasty marmalade.
Kumquat jam
Veal strips with kumquat
Lime
Citrus aurantifolia
The taste is acidic and with fresh and pleasant fragrance. The pulp has no seeds and it is very juicy, while the peel is particularly thin. It is used as essential ingredient of many cocktails. Lime can also be the main recipe of dish or dressing. There are countless recipes accompanied by the fresh fragrance of lime, dishes from the first course to desserts.
Lime cheesecake
Salmon steak with lime
Limetta rossa
di Rangpur
Citrus limonia
The pulp has a very fresh flavor, great to flavoring fish, fresh meat or to make good summer drinks! However, the Lime of Rangpur represents an excellent choice from the ornamental value, having fruits and flowers very scented and colorful. That’s because Red Lime can be rebloom, so it produces a lot of fruit a year.
Seafood salad with red lime
Potato salad with red lime
Limone
Citrus limon
Lemon is definitely the most used citrus in the cuisine. Thanks to its versatility, the fragrance it gives and the important properties it possesses. From soufflé to tart, from mousse to meatballs, through risotto and chicken. Up to the famous liqueur, limoncello. We remember, in fact, that lemons (including the "bread" of lemon, the white part) are fantastic natural antioxidants and therefore it is good as prevention, to counter any type of cardiovascular disease. In addition, lemons are rich in vitamin C, have low calories and a low glycemic index.
Lemon roll
Lemon spaghetti
Limone Meyer
Citrus limon
Meyer lemon is a bit sweeter than regular lemon, with an evident orange flavor. They can be used instead of regular lemons in many recipes, but keep in mind that they contain more sugar and less acid, and therefore have a softer taste than other lemon which is notoriously acidic.
Meyer lemon sorbet
Chicken escalopes with lemon meyer
Limone rosso
Citrus limon
The fruits have a sour taste compared to the classic lemon, with yellow pupl, ripen in autumn-winter and are initially green-yellow. It goes well with all dishes although it is slightly more sour than the traditional lemon. One of the most delicious recipes is “red rice with tuna and red lemon”.
Red rice with red lemon
Red rice with red lemon
Mandarino
Citrus reticulata
Mandarin has a fragrance which is recording the winter and a lively color of South where they grown: they are small with orange colour, tasty and rich in vitamin C. Eating it at the end of meal or snack, are delicious, but also as protagonists of delicious recipes. For example, to flavor veal escalope or mullet, or even, in a sweet version, double chocolates cakes or marmalade
Mandarin, chocolate and hazelnut wedges
Mandarin sorbet
Mano di
Buddha
Buddha’s hand
At sight we could think that it is not an edible fruit, instead some parts can be used in cuisine. The interior does not have much pulp or juice, yet its taste is very special as well as its intense fragrance. This strange citrus with a curious look can not be consumed as an orange or a grapefruit, yet its flavor similar to lemon.
Muffin with buddha hand
Buddha hand mousse
Pompelmo
Citrus paradisi
This citrus is like a lemon for its appearance and a slightly ripe orange for its flavor. No doubt it is an exotic fruit that we still see less in our cuisine, but it is more appreciated in gastronomy which is far different from the Italian one. Grapefruit, in particular pink grapefruit, is suitable for summer cocktails. An original dishes “ rice with salmon” a profusion of colors and flavors.
Grapefruit cocktails
Baked grapefruit
Yuzu
Citrus ichangensis
x Citrus reticulata
The peel is widely used in Japanese and Korean cuisine to garnish dishes and prepare sauces. Its juice is commonly used as a condiment, for alcoholic beverages, cakes and marmalade. In winter keep the plant away from frost, in a bright place at constant temperature, watering in moderation.
Halibut with butter and yuzu
Veal strips with red onion and yuzu
