Next time I pass through Savona, I need to stop and find myself a candied chinotti. It’s a type of citrus fruit used in the perfume industry and candied in panettone.
I told a friend that I was reading a book about the history and farming of citrus fruits in Italy. He laughed. But the more you see a land, the more you want to understand it. It helps that the book flows with a personal narrative and delighting anecdotes.
Perhaps I enjoyed the book more because I’ve eaten Amalfi lemons, lived a few weeks on the outskirts of Palermo and wandered lost, in the rain, through abandoned lemon groves. Perhaps it helps to have drunk homemade limoncello.
Surely it helps that I know what a citron is. When I was in Sicily last winter, I ate a slice of one. This beast is somewhere between a lemon and a rugby ball. Its skin isn’t smooth. You can’t find it in our supermarkets, and its juicy centre is pitifully small. Imagine the earth, with its small core, thick mantle and rough crust. The segments are the core, the pith is the mantle and the yellow surface rough with character. The juice is incredibly sharp. You eat it, and the thick white pith, with salt.
Before visiting Sicily, I’d never heard of this fruit. Along with the mandarin and the pomelo it’s one of the oldest citrus. The rest of the citrus family (which is much more extensive than just oranges, lemons and limes) is descended from these fruits.
I made lemon sorbet yesterday afternoon.food