The history of Amalfi lemons
Amalfi lemons have a long and fascinating history. Their origins date back to the 15th century, when the citrus fruit was first cultivated in the region. The ideal growing conditions on the Amalfi Coast, with its mild temperatures, high humidity, and nutrient-rich soil, have helped Amalfi lemons develop into a unique specialty.
Over the centuries, the cultivation of Amalfi lemons became an important economic factor for the region's inhabitants. The fruit was not only marketed locally, but also known throughout Italy and beyond. Today, Amalfi lemons are an important cultural asset and a symbol of the Amalfi Coast.
The special properties of Amalfi lemons
What makes Amalfi lemons so special? Firstly, it's their distinctive shape: The fruits are significantly larger than conventional lemons and have a characteristic, slightly flattened shape. Their skin is also very thin and soft, which immediately distinguishes them from other citrus fruits.
But it's not just their appearance that's unique; the taste of Amalfi lemons is also quite special. They are characterized by a pleasant acidity and an intense, quickly sweet flavor. This flavor is created by the ideal growing conditions on the Amalfi Coast, which give the fruit a unique aroma.
Amalfi lemons are also very aromatic. Their peel contains a particularly high concentration of essential oils, which characterize not only the aroma but also the flavor of the fruit. This intense lemon scent is an important part of the enjoyment experience.
Diverse application possibilities
Amalfi lemons are not only a delight in themselves, but also excellent in the kitchen. Their unique acidity and intense flavor make them a valuable ingredient in both sweet and savory dishes.
In Italian cuisine, for example, Amalfi lemons are an essential ingredient in limoncello, the traditional lemon liqueur. They also unfold their full aroma in pasta dishes, salads, and desserts. They are also excellent for refining fish and meat dishes.
Amalfi lemons are also a popular classic in baking. Whether in cakes, tarts, or cookies, their fresh acidity and intense flavor bring any baked goodness to life.
Last but not least, Amalfi lemons are also a real vitamin boost. They are rich in vitamin C and other important nutrients that are beneficial to the body. Thus, they are not only a delight for the palate, but also for your health.
Obstwelt - Your specialist for Amalfi lemons
At Obstwelt, you'll find the finest Amalfi lemons, sourced directly from the Amalfi Coast. Our long-standing partnerships with local growers guarantee you the premium quality you're looking for.
We take great care to ensure our Amalfi lemons are carefully harvested, transported, and stored to preserve their unique freshness and aroma. Our team of experts carefully inspects each shipment before adding it to our range.
Whether for home use or for the catering industry, you'll always find the finest Amalfi lemons at Obstwelt. Be enchanted by this royal lemon variety and discover the diverse ways to use this specialty in your kitchen.
Visit us in one of our specialty stores or conveniently order online. We look forward to introducing you to Amalfi lemons and offering you new taste experiences.
Recipes:
Amalfi lemon pasta
Ingredients (for 2 people):
- 200–250 g pasta (e.g. spaghetti or linguine)
- 1–2 Amalfi lemons (juice and grated zest)
- 2 tablespoons olive oil (preferably extra virgin)
- 1 garlic clove, finely chopped (optional)
- 2 tbsp chopped parsley (or basil)
- Salt and freshly ground black pepper
- Some grated Parmesan cheese (optional)
Preparation:
Cook pasta
- Bring a large pot of salted water to a boil and cook the pasta al dente according to the package instructions.
- Shortly before the end of the cooking time, set aside about 50 ml of cooking water.
Lemon cake
- Wash the Amalfi lemons thoroughly and grate the peel.
- Squeeze the lemon juice.
Prepare the sauce
- Heat olive oil in a pan over medium heat.
- Optionally, add the chopped garlic and sauté briefly (it should not brown).
- Add the lemon juice, lemon zest, and the reserved cooking water. Bring to a boil briefly to combine.
Mix in pasta
- Add the al dente cooked pasta to the pan and mix well with the lemon sauce.
- Season with salt and pepper.
- Just before serving, mix in the chopped parsley (or basil).
Serve
- Spread on the plate and garnish with some grated Parmesan cheese if desired.
- Serve immediately to preserve the fresh flavor.
Amalfi lemon cake (Torta al Limone)
Ingredients (for a springform pan approx. 24 cm):
- 200 g flour (type 405)
- 150 g sugar
- 100 g soft butter (plus some for the mold)
- 2 eggs (size M)
- 1 tsp baking powder
- 1–2 Amalfi lemons (juice and grated zest)
- 1 price salt
For the glaze (optional):
- 100 g powdered sugar
- Approx. 2–3 tablespoons lemon juice
Preparation:
Preheat oven
- Preheat the oven to 180 °C top/bottom heat.
- Grease a springform pan or line it with baking paper.
Dough
- Mix flour and baking powder.
- In a bowl, cream together butter and sugar.
- Stir in eggs one at a time.
- Grate the zest of 1-2 Amalfi lemons and stir it into the dough along with the lemon juice (from one lemon).
- Add the flour-baking powder mixture and a pinch of salt. Briefly but thoroughly mix everything until a smooth dough forms.
- Bake
- Pour the batter into the prepared springform pan and smooth it out.
- Bake in the preheated oven for about 25-30 minutes.
- Do the toothpick test: If no more dough sticks, the cake is ready.
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Let cool
- Remove the cake from the oven and let it rest in the pan for about 10 minutes.
- Then remove from the tin and let it cool completely on a wire rack.
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Glaze (optional)
- For the glaze, mix the powdered sugar with 2-3 tablespoons of lemon juice until smooth.
- The consistency should be thick and runny. If necessary, add a little more lemon juice or powdered sugar.
- Pour over the cooled cake and spread evenly.
Classic Limoncello recipe
Ingredients (for about 2 liters of Limoncello):
- 8–10 untreated lemons, preferably Amalfi or Sorrento lemons
- 1 liter of alcohol (96% vol. ethanol or vodka with the highest possible alcohol content)
- 700–800 g sugar
- 1 liter of water
Tools:
- A large, sealable jar or container (at least 1.5–2 liters capacity)
- Fine sieve or coffee filter for straining
- Sealable glass bottles for storage
Step 1: Prepare the lemon peel
- Wash the lemons with hot water and dry thoroughly.
- Using a vegetable peeler or a sharp knife, slice the peel as thinly as possible. Avoid removing the white part of the skin (the bitter albedo). The less white part on the skin, the more delicate the flavor.
Step 2: Maceration (soaking in alcohol)
- Place the prepared shells in a large glass or container.
- Pour the alcohol (96% or a high-quality vodka) over it.
- Close the container tightly and let it steep in a cool, dark place for at least 7-10 days.
- The longer you let the peels steep (up to 2-3 weeks), the more intense and aromatic your limoncello will be.
Step 3: Make the syrup
- After the maceration time, heat water and sugar in a saucepan.
- Stir until the sugar is completely dissolved.
- Let the syrup cool down – this is important so that the alcohol doesn’t evaporate too much when mixing.
Step 4: Filter and mix
- Strain the lemon alcohol through a fine sieve or coffee filter to remove the peels.
- Gradually pour the cooled sugar syrup into the filtered lemon alcohol, tasting it frequently.
- If you want your limoncello stronger, use less syrup. If you prefer it sweeter and milder, add all the syrup.
Transfer to prepared, clean bottles and close tightly.
Step 5: Rest time and storage
- Let the liqueur rest for at least another 7-10 days so the flavors can blend better.
- Afterwards, it is recommended to store Limoncello in the refrigerator (or even in the freezer) and serve it ice cold.
Serving tips
- Classic : Serve as a digestif after dinner in small, chilled glasses.
- Sparkling : Pour in Prosecco or mineral water, add lemon zest – and you have a refreshing aperitif.
- For baking : A dash of Limoncello refines cake batters, creams, sorbets or even tiramisu.
