The name of the lemon variety “Sfusato Amalfitano”, the Protected Geographical Indication of ” Amalfi Coast Lemon”, encloses two important features: the tapered shape of the fruit, from which the term “sfusato”, and the area where it came: the Amalfi Coast. The ” Amalfi Coast Lemon ” IGP is a product of very high quality and well-known characteristics: the skin is medium thick, particularly light yellow with an aroma and intense scent due to the richness of essential oils and terpenes; the pulp is juicy and moderately acidic, with little seed presence. It is also a medium-large size lemon (at least 100 grams per fruit).
The Arabs, in the course of their expansion and their conquests, introduced the lemon into Spain and Sicily and from there in Campania. The true spread of lemon in the Amalfi area was mainly due to the need to have this fruit following the discovery of its great utility in the fight against scurvy, the disease due to vitamin C deficiency, citrus fruits are known to be rich.
For its intense scent, thick skin, juicy and semi-soft pulp and almost no seeds, the ” Amalfi Coast Lemon ” IGP is widely used in the kitchen.
Here below we propose one of the typical receipt of the Amalfi Coast: Pasta with mussels and lemon
· 320gr of pasta (linguine, spaghetti, scialatielli)
• 1 kg of mussels
• 2 lemons
· a clove of garlic
· extra virgin olive oil
• a tuft of parsley
Preparation: Wash the mussels and put them in a large frying pan, cover with a lid and let the flames open all mussels. Let them cool down. Remove 2/3 of mussel shells and just a part from the remaining ones. Put the mussels in a frying pan with 2-3 tablespoons of oil and chopped garlic clove. If you do not like the garlic flavor you can leave it full and then remove it. Let fry a few minutes on a low flame and then pour lemon juice and thinly sliced peel into the frying pan, only the yellow side. Let it boil for 2 minutes. Cook the pasta in plenty of salt water. Dump the pasta directly into the pan with the mussels and mix well. Finish with a sprinkled chopped parsley.