There is no garden that is without it. Indeed, the very definition of a garden on the Amalfi Coast identifies the cultivation of lemons.

Constant presence in the lands painstakingly conquered on the crags of the hills, terraced with dry limestone walls known as “macerine”.

Fundamental element of the landscape that UNESCO has declared a World Heritage Site. And not could only play a leading role in such a precious plant, whose fruits were already widely used by the Medical School of Salerno, which had inherited their knowledge by the Arabs. As it had been since the 11th century also for the Amalfitans, in continuous contact with the eastern world. From that they had learned the benefits of a fruit that was effective antidote against scurvy, a very serious risk for sailors. And so, thanks to the home gardens, the sailors of Repubblica embarked large quantities of lemons to dispose of them during the long crossings. Much more than the lemon that populates the coast, the Sfusato Amalfitano IGP has a percentage of vitamins C higher than all other species. With a tapered shape, very fragrant, rich in juice and essential oils in the peel (flavedo), the “limon amalphitanus” is present in many of the gastronomic preparations of the Amalfi area.

As a condiment, in salads, transformed into sherbet, jam or indispensable flavouring creams for the typical desserts of the area, including puff pastries. The grated peel in the ricotta ravioli and the leaves to perfume the slices of smoked mozzarella. Dulcis in fundo, the best known liqueur of the Costiera, the limoncello. Lemon is always the companion of fish products that have so much space in the Amalfi cuisine: shellfish, oily fish, octopus, scorpion fish, sea bream, sea bream and amberjack and other fish, various depending on the seasons.