Lemon, Lime & Citron Varieties in Italy

1. Lemon Varieties

Sfusato Amalfitano (Limone Costa d’Amalfi)

• Region: Amalfi Coast, Campania
• Description: Elongated, light-yellow fruit with aromatic, oil-rich skin, moderate acidity, few seeds, and high vitamin C content.
• Use & Legacy: A geographically protected product (IGP), cultivated on terraces that enjoy sunny microclimates and coastal winds. Central to limoncello and local cuisine.

Limone di Sorrento (Femminello di Sorrento)

• Region: Sorrento Peninsula
• Characteristics: Oval-shaped, thick-skinned, highly perfumed, with very acidic juice. It yields several harvests per year and comprises about 40% of Campania’s lemon production.

Limone di Siracusa (Femminello Siracusano)

• Region: Syracuse, Sicily
• Traits: PGI-certified femminello cultivar, with three bloom cycles (primofiore, bianchetto, verdello), renowned for abundant juice and essential oils in the rind.

Other Notable Italian Lemons

• Limone dell’Etna – Grown on Mount Etna’s slopes; adapts to volcanic terrain.
• Femminello Ovale, Lunario – Produced since the 17th–18th centuries, with variations including female quality (femminello) and Jesuit-linked Lunario origin.

2. Lime Varieties

Italian lime cultivation is limited and mostly experimental or consumer-based:

• Persian Lime (Citrus × latifolia) – Common in markets but non-native and generally imported.
• Key Lime (Citrus × aurantiifolia) – Grown sporadically in private gardens.
• Kaffir (Makrut) Lime (Citrus hystrix) – Ornamental or culinary use; rare in Italy.

3. Citron Varieties (Cedro)

Diamante Citron (Cedro di Calabria)

• Region: Calabria (notably Diamante town) and Sicily
• Profile: Large, thick-skinned fruit with minimal pulp; approximately 10–15 in long and up to 3–4 pounds. Known for three types: acidic, non-acidic, and pulp-less, with the acidic Diamante being most widespread.

Additional Citron Heritage Types

• Florentine Citron (Citrus × limonimedica ‘Florentina’) – A hybrid dating from Renaissance gardens in Florence, prized for fragrance.
• Italian ‘Etrog’, Corsican citron – Used in Jewish ritual. The Corsican citron was once famous for succade production and exported via Genoa and Livorno.

Summary Table

Cultivation, Cultural & Commercial Context

• Amalfi & Sorrento Lemons: Both enjoy IGP status, thrive due to coastal microclimates, and are central to local gastronomy and tourism (e.g., limoncello, cuisine).
• Siracusa Lemons: Fleur multiple harvest cycles and are essential to Sicily’s citrus economy due to high juice yield and aromatic profile.
• Cedri (Citron): Historically and culturally integrated (especially the Diamante citron), used in candying, perfumery, religious contexts, and culinary traditions.

References

Bon Appétit. (2024, February 23). What Makes Meyer Lemons So Special?
Delectable Destinations. (n.d.). Ode to the Sfusato Amalfitano: Lemon of the Amalfi Coast
Eating Around Italy. (n.d.). A Quick Look at the Cedro + 9 Ways We Use It in Italy
Great Italian Chefs. (n.d.). Zesty business: the story of Amalfi lemons
Luca’s Italy. (2015, November 26). Quick guide to Italian ingredients: citron (cedro)
Rosaria’s Italian Cuisine. (n.d.). Italian Lemons: Varieties, History, and Traditional Uses
Solo Sophie. (n.d.). What makes Amalfi and Sorrento Lemons so special?
Specialty Produce. (n.d.). Cedro Citrons Information and Facts
Tasting Table. (n.d.). What Makes Italy’s Amalfi Lemons Unique
Wikipedia. (2024). Diamante citron
Wikipedia. (2024). Florentine citron
Wikipedia. (n.d.). Siracusa lemon