Limone di Siracusa

The intensive cultivation of lemon trees on Sicily was started by the Jesuits who were expert farmers and can be traced back to the 17th century. Today, more than 50% of all Italian citruses are produced on the island. Named after its province of origin, Limone di Siracusa refers to the fresh fruit of the Femminello Siracusano cultivar and derived ecotypes.

These lemons are harvested year round and depending on the ripening period, they are available in following varieties: Primofiore (lit. first flower) which matures from October to March, Bianchetto or Maiolino which are spring lemons maturing from April to June, and Verdello or summer lemon which matures from July to September.

Only slightly different in appearance, Syracuse lemons are characterized by an intense fragrance and juiciness which makes them particularly suitable for the preparation of liqueurs, desserts, sorbets and ice cream.