“Italian lemons are in a class of their own. I was thrilled when I discovered these candied lemon peels. They’re great in lemon tarts and superb with ice cream. But one of the things I like best is that they pack more lemon tang than sweetness, and next time I make that Lobster Thermidor I’m tossing a bit of this lemon peel into the custard. It will, I think, add just the right touch.” – Ruth Reichl
Food icon Ruth Reichl strikes exactly the right note: Caffe’ Sicilia’s mastermind Corrado Assenza preserves the best lemons Sicilia has to offer with just enough sugar. So, these pure lemon peels aren’t just for desserts.
Corrado works with the best farmers around his lab in Noto. These rinds come from the prized Limone Femminello di Siracusa variety. Insanely aromatic, with a fresh long-lasting taste, the versatility of these candied lemons is limitless.
PANINO DAL MARE
Toasted bread, creamy burrata, umami anchovy fillets, and small cubes of the bright tasting candied lemons create a true harmony of flavors that fancies up a super iconic Italian pairing.
CHOCOLATE COVERED LEMONS
Slice your lemon peels in 1/2 inch stripes and dip them in melted dark chocolate. Let them solidify and you’ll taste the most satisfying, fragrant, not overly sweet lemon candy ever.
“Corrado follows the longstanding tradition of preserving citrus peels slowly, without additives, merely sugared in the final stage of production.” – The New York Times.
While other candied fruits are packed with glucose syrup and sulfuric acid, Corrado uses only water and sugar. The whole peel is steamed to keep all its moisture, then quickly cooled, and plunged into sugar for a month. During this curing process, the flavor intensifies, creating a lemony unadulterated concentrate that really captures the essence of Sicily.
