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Amalfi Lemon is a unique variety- long, tapered and at least double the size of other lemons. It has thick and wrinkled skin with an intense perfume, and a sweet and juicy flesh.
The Amalfi lemon is an essential ingredient in the gastronomy of the coast: the juice, the flesh, the peel, and even the leaves are used in the cuisine.
The juice is used to flavour fish and seafood, in general, in refreshing lemonade and in delicate sorbets. In medieval times the sorbet was made from snow collected high up on the mountains and stored in deep caverns until the summer, when it appeared on the tables of the wealthy merchants of Amalfi to surprise rich guests and fellow merchants. As an appetiser or dessert, the flesh is cut into large slices and dressed with a pinch of salt, oil and fresh mint. The leaves are used for the preparation of “frittelle di Ceceniello” (tiny fish on lemon leaves) or to give their aroma to “Conoglio Conchese” (rabbit, Conca style), or provolette (smoked fresh cheese grilled on lemon leaves). The sfusato is used for desserts such as lemon cake, a light sponge flavoured with lemon covered with honey; the lemon delights, filled with lemon cream, and last but not least the Babà, which is soaked in lemon syrup.