A Brief History of Lemons in Italy

What comes to your mind when you dream of Italy?

Maybe it’s art museums, Tuscan hill towns, Venetian canals, vineyards, olive trees or even little Fiats or Vespa scooters.

One iconic image of Italy is that of the citrus tree. It is especially emblematic of the Italian coastlines, where they grows terraced orchards.

Lemons hold an important place in Italian culture and cuisine, so much so that you might think they have been growing in Italy forever.

But actually lemon trees come from South Asia and were not introduced in Italy until around 100 AD during the Roman Empire. Lemon production spread in Sicily between the 9th and 11th centuries, but lemons were not widely grown throughout Italy until the Renaissance. Wealthy families planted lemon trees ornamentally.

Citrus was used medicinally throughout the Middle Ages, but the Italians didn’t start consuming it regularly until much later. Lemons played a vital role in staving off scurvy once it was discovered in the nineteenth century that the disease is caused by a Vitamin C deficiency. Many terraced vineyards around the coastal regions of Italy were planted with lemon trees because of the growing popularity during this time.

The mild, sunny coastlines on the Mediterranean coasts of Italy are perfect for the cultivation of lemons. The trees get plenty of sunshine, but they also enjoy cool breeze from the sea.

Amalfi Lemons

The lemons cultivated in Amalfi hold an iconic place in the world of citrus. Almost twice the size of a regular lemon, the Amalfi lemon (or sfusato d'Amalfi) is significantly juicier and sweeter than other lemons.

It is also intensely aromatic, boasting twice the amount of essential oils. If you spend time in the area, you will grow used to the constant scent of lemon in the air, coming from the terraced cliffs planted with acres of lemon trees. The lemon is picked from thorny branches and has a bright and bumpy yellow rind that covers a super spongy pith. Beneath that thick, white pith is a more tender pulp that has very few seeds. It can almost be eaten in sections like an orange because of its sweetness.

Be sure to enjoy this liquid sunshine when you’re in Italy! It’s almost a reason in and of itself to make a trip.

Sorrento lemons are also famous for being a more delicious variety of lemons. They are smaller than the Amalfi lemon but still sweet. Both these varieties of lemons enjoy a protected status in Italy, partly due to their cultural and historical importance.

The harvest of lemons is still done by hand in these coastal regions. Historically the men would pick the lemons and women carried them from the orchards, but today the work is more equitably distributed.

Lemon Uses

Lemons contain a powerful antioxidant that strengthens the immune system and promotes skin health. Additionally the health benefits of consuming lemons include improved digestion, reduced cholesterol, and cellular protection against oxidative stress.

Lemon juices are used in cosmetics as the juice and oils are good for your skin and nails. Also, my favorite cleaning products always have citrus in them. (Mrs. Meyers Lemon Verbena makes my whole house smell delightful!)

But of course, these days, most lemons get used in cuisine. I don’t know where Mediterranean cooking would be without lemons! From their simple adornment of a fresh fish to their use in salad dressings and sauces, lemons feature prominently on the dinner table.

Of course, many Italian lemons are used to make the famous liqueur, limoncello! Entire shops are dedicated to selling this Italian after-dinner digestive.

But my preferred way to have Italian lemons is in a scoop of gelato! I almost always order limone per favore!

If you’re interested in learning more about lemons in Italy, you might enjoy reading Helena Attlee’s book, The Land Where The Lemons Grow. (Also see my list of books to read about Italy!)

In the Italian villa where Vita Bella Retreats are held, there is a room where lemon trees line the walls outside in the garden, and you can smell the citrus coming through the window when the breeze blows. It’s bliss!!

Learn more here about coming on retreat with me to Italy!

PS If reading about lemons has your mouth watering, here’s a recipe for a simple lemon pasta dish!

Simple Lemon Pasta

Ingredients

12 ounces pasta of your choice

Kosher salt

Extra virgin olive oil

6 large garlic cloves, minced

Zest of 2 lemons

Juice of 1 lemon

1/2 cup freshly chopped parsley

1/2 cup freshly grated Parmesan cheese

Optional: Add a small amount of red pepper flakes and freshly ground pepper to taste.

Instructions

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions to al dente. Prep your sauce ingredients while it’s cooking if you haven’t already.

When pasta is ready, reserve 1/4 cup of the pasta cooking water before draining.

For the lemon-garlic olive oil sauce, heat 1/4 cup of olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes (if using), and stir for about 30 seconds. Whisk in the lemon juice and the 1/4 cup of pasta cooking water.

Add drained pasta to the skillet. Toss over medium heat until it’s well-coated.

Remove the skillet from the heat and add the parsley, lemon zest and parmesan. Season with salt and pepper to taste.

Toss again to combine, and if needed, add an extra drizzle of extra virgin olive oil.

Enjoy!