Lemons in Italy
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By Amanda Scotese, Italy tour guide and guidebook researcher
The gigantic, bumpy lemons are actually citrons, called cedri, and are more for show — they're pulpier, rather than juicier, and make a good marmalade over limoncello or desserts. The juicy sfusato sorrentino, grown only in Sorrento, is shaped like an American football, while the sfusato amalfitano, with knobby points on both ends, is less juicy but equally aromatic. These two luscious lemons are used in sweets such as granita (shaved ice doused in lemonade), limoncello (a candy-like liquor with a big kick), delizia (a dome of fluffy cake filled and slathered with a thick, whipped lemon cream), spremuta di limone (fresh squeezed lemon juice), and of course, gelato or sorbetto alla limone.