The secret of the exceptional taste and the magnificent properties of the sfusato amalfitano are to be found not only in the exclusive variety but also in the pleasant conformation of the Amafi territory, protected behind from the cold northern wind but also exposed to the sea breezes and the strong sun. The ancient cultivation methods on terraces in tufaceous earth fertilized only by manure and treated with fungicide copper sulphate also play their part….

The Amalfi lemon is an ingredient without a substitute in the gastronomy of the coast, the juice, the flesh , the peel, and even the leaves are used….

The juice is used to flavour fish and sea-food, and in refreshing lemonade and delicate sorbets. The sorbet in medieval times was made from snow collected high up on the mountains and stored in deep caverns until the Summer, when it appeared on the opulent tables of the wealthy merchants of Amalfi, who in this way astounded their rich and exotic guests and fellow merchants….

The flesh, cut into large slices and dressed with a pinch of salt, vinegar, oil and fresh mint, is transformed into a succulent “lemon salad”, as a pleasant antipasto or dessert….

The leaves are used for the preparation of delicious “fritelle 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 principal elements of the sfusato amalfitano is in the thick, wrinkled peel, rich in essential oils and alcohol, much used in the kitchen and in cake and pastry shops where it finds its maximum expression…
The lemon cake , a light sponge flavored with lemon and covered with honey, the lemon delights, filled with lemon cream, and last but not least the Babà soaked in lemon syrup. The main use remains without a shadow of doubt the celebrated Limoncello (lemon liqueur)…