Region

Culinary tips

  • The Amalfi lemon 'sfusato' is mainly used to produce limoncello thanks to the peel's high levels of essential oils
  • Can be served raw in small pieces in a cold salad
  • Contains hardly any pits
  • Is low in acidity, tastes almost sweet

Practical info

  • ONLY AVAILABLE from March to May
  • Organic culture
  • Rather thick peel, light yellow, intense aroma because of the high level of essential oils and terpenes
  • Contains more vitamine C than other lemons

Points of sale

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Together with Cru and VDS we have produced a limoncello with great fraicheur and a nice balance between fruit and alcohol flavours

Minouche Cooreman

In short
  • The 'Limone Costa d'Amalfi IGP' states that the lemon trees can only grow along the Amalfi coast line between Napels and Sorrento
  • The IGP also states that Amalfi lemons can only be harvested manually from 1/2 until 30/10
  • The first lemon harvest from March to May produces lemons with the most intense aroma and delicate flavour
  • Unique micro climate: the air streams flow through the coast line's valleys with mountains on the one side and the sea on the other