The lemon

The lemon, imported on the Amalficoast through the commercial exchanges with the Arabs, during the Marine Republics  (from the IX to the XII century), it became a fundamental voice in the economy in Amalfi during the 800, when exports began towards England and America, and  was also quoted at the Exchange in New York.  From 1994 the typical lemon Sfusato has gotten the mark IGP, with the name "Limone Costa d’Amalfi” (Lemon Coast of Amalfi). The Disciplinary one foresees the crop on platforms of gardens, with the use of scaffoldings of poles of chestnut tree, a maximum production of 25 tons for hectare and the manual harvest between February and October. From November, for every winter month, the lemon-gardens much more exposed are covered by nets in order to protect them from the wind. The Lemon Coast of Amalfi, needs to be for two years to mature on the plant. It has great dimensions (it has to weigh at least 100 grs.), it possesses a very aromatic peel, thanks to the quantity of mixtures oxygenated contained in the flavedo (the external  yellow part), in double measure in comparison to any other type of lemon. Thanks to these characteristics, it is ideal in the preparation of the Limoncello and all the recipes of the amalfitan confectionery, beginning from the candied barks,  up to the creams that enrich the sfogliatelles Santarosa, pastas and cakes, to the jams and the honey produced at  the flowering period.