Why Amalfi lemons are something very special

The history of Amalfi lemons

The Amalfi Coast has always been known for its lemon cultivation. Lemon cultivation was practiced here as early as the 11th century, and it became an important economic factor for the region. The special climatic conditions on the Amalfi Coast—mild, sunny, and humid—provide ideal conditions for the cultivation of these lemons.

Over the centuries, farmers in the region developed special cultivation methods to optimally cultivate the lemons. These include, for example, tying the trees to pergolas to protect them from the wind. Terraced cultivation on the steep slopes also contributes to the unique character of Amalfi lemons.

Why are Amalfi lemons so special?

In addition to the special cultivation method, it is primarily the soil composition and microclimate that give Amalfi lemons their distinctive character. The volcanic soil is nutrient-rich and ensures the fruit's intense aroma. And the mild climate, with its warm temperatures and high humidity, makes the lemons particularly juicy and sweet.

Amalfi lemons have a distinctive, bulbous shape with a thick, rough skin. Their flesh is particularly juicy and aromatic, with a balanced acidity and sweetness. Compared to conventional lemons, they are significantly larger and have a more intense color.

All these characteristics make Amalfi lemons truly special. It's no wonder they're so popular with top chefs and gourmets—they lend dishes and drinks a distinctive, refined flavor.

Linguine al Limone (with Amalfi lemons)

Ingredients (for 2-3 people)

• 250–300 g linguine (or spaghetti)
• 1–2 Amalfi lemons (peel and juice)
• 150–200 ml cream or crème fraîche (depending on how creamy you like it)
• 1–2 tablespoons butter or some olive oil
• 50 g grated Parmesan (freshly grated, alternatively Pecorino)
• Salt and freshly ground pepper
• Optional: a few leaves of fresh basil or parsley to sprinkle on top

preparation

1. Put the pasta water on

   • Heat a large pot with plenty of water. When it boils, add plenty of salt (rule of thumb: about 1 teaspoon of salt per liter of water).
   • Add the linguine to boiling salted water and cook al dente according to the package instructions.

2. Prepare lemons

   • Wash the Amalfi lemons thoroughly under hot water.
   • Finely grate the zest. Be sure to use only the outer yellow layer, as the white part underneath tastes bitter.
   • Then squeeze out the lemon juice.
   • Amount of juice: Depending on your taste, 1-2 tablespoons may be enough, or (for particularly juicy Amalfi lemons) more if you want an intense lemon flavor.

3. Make cream sauce

   • While the pasta is cooking, heat the butter or olive oil in a large pan (or a pot that will later hold the pasta) over medium heat.
   • Add the lemon zest (you can reserve some for garnish) and stir briefly to release its aroma. Make sure it doesn't get too dark.
   • Pour in the cream (or crème fraîche) and stir evenly.
   • Let the sauce simmer gently for 2-3 minutes until it begins to thicken.
   • Season the sauce with a little salt and pepper.

4. Lemon juice and pasta water

   • Now stir in the freshly squeezed lemon juice. Start with 1 tablespoon and add more if necessary until you reach the desired acidity level.
   • If the sauce becomes too thick, you can thin it with a splash of hot pasta water. Tip: Before draining the linguine, reserve a cup of the cooking water to keep the sauce perfectly creamy later.

5. Mix pasta with sauce

   • Once the linguine is al dente , drain it and let it drain briefly.
   • Add the pasta directly to the pan with the lemon cream sauce.
   • Stir everything gently until the linguine is evenly coated with the sauce.
   • Now you can mix in the grated Parmesan (or Pecorino). A little extra pasta water can also help make the sauce nice and creamy.

6. Season and serve

   • Taste the pasta and adjust the seasoning: salt, pepper, and a little more lemon juice if needed.
   • Finally, sprinkle the remaining lemon zest and optionally some chopped herbs (basil, parsley) over it.
   • Serve immediately to keep the dish nice and creamy.

Serving tips

• Side dish : A green salad or some grilled vegetables go well with it.
• Variations :
  • If you like, you can finely chop a clove of garlic and sauté it briefly in butter at the beginning.
  • For a fresh touch, some grated orange peel (organic) tastes great in the sauce.
  • You can also add fried shrimp or salmon strips to the dish for a maritime twist.

Buon appetito! Enjoy your Linguine al Limone and let the sunny, intense aroma of Amalfi lemons whisk you away to that Italian holiday feeling.

Diverse application possibilities

Amalfi lemons can be used in a variety of ways in the kitchen. Their intense aroma and balance of acidity and sweetness make them a perfect accompaniment to fish and meat dishes. They add a fresh touch to sauces, marinades, and dressings and round out the flavor.

Amalfi lemons also excel in desserts and baked goods. Their juice is perfect for lemonades, cocktails, or lemon-mint water. And grated lemon peel adds an incomparable flavor to cakes, tarts, and cookies.

The valuable ingredients of Amalfi lemons are even used in cosmetics. The essential oil from the peel is used in creams, soaps, and perfumes. And the juice is used in scrubs and face masks to cleanse and refresh the skin.

Sustainable cultivation in the region

The cultivation of Amalfi lemons is not only culinary but also ecologically valuable. Farmers in the region rely on sustainable methods and largely avoid the use of pesticides. Instead, they use natural fertilizers and pesticides.

Terraced cultivation also contributes to environmental protection. Cultivation on steep slopes protects the soil from erosion and minimizes water consumption. Furthermore, lemon cultivation provides a sustainable income for many families in the region.

Enjoy the queen of lemons

So, the next time you visit our Obstwelt store, be sure to check out our selection of Amalfi lemons. These special lemons are not only a delight for the palate, but also a piece of Italian tradition and sustainability. Let yourself be enchanted by their unique freshness and incomparable aroma!

Limoncello with Amalfi lemons

Ingredients (makes approx. 2–2.5 liters of Limoncello)

• 8–10 Amalfi lemons
• 1 liter of high-proof alcohol (95% vol. potable alcohol; alternatively use vodka with at least 40% vol.)
• 1.2 liters of water
• 700–800 g sugar (depending on desired sweetness)

Note : For a slightly lighter limoncello, or if 95% alcohol is unavailable, you can substitute vodka (40–45% ABV). In this case, the maceration time will be slightly longer (see below).

1. Prepare the lemon peel

1. Wash lemons with hot water

   • Rinse the Amalfi lemons thoroughly under hot water and scrub them with a vegetable brush or a clean sponge to remove any dirt from the peel.

2. Grate or peel the peel thinly

   • Use either a vegetable peeler or a sharp knife and peel the lemons as thinly as possible, leaving only the yellow peel (zest). Avoid the white layer underneath, as it tastes bitter.
   • Alternatively, you can also finely grate the lemon peel (e.g. with a fine grater/zester).

3. Pay attention to purity

   • Make sure that all containers and utensils (glasses, spoons) are well cleaned and dry so that your limoncello lasts a long time.

2. Maceration (soaking lemon peel in alcohol)

1. Choose a suitable container

   • Use a large, sealable jar (such as a mason jar) or a wide-mouth bottle that will fit both the shells and the alcohol.
   • Make sure the container is clean and dry.

2. Lemon peel + alcohol

   • Put the lemon peels into the glass and pour the high-proof alcohol (or vodka) over them.
   • Close the container and place it in a cool, dark place (e.g. in a cupboard).

3. Brewing time

   • For 95% alcohol : Let it steep for at least 7–10 days. Some recommend 14 days to 4 weeks for an even more intense flavor.
   • For vodka (40–45%) : 2–3 weeks of maceration are recommended so that the full aroma can be released from the lemon peels.
   • Shake the jar gently every few days to ensure the aromas are distributed optimally.

3. Prepare sugar syrup

1. Boil water and sugar

   • Pour the water into a saucepan and stir in the sugar. Heat over medium heat until the sugar is completely dissolved.
   • Once the sugar has dissolved, remove the pot from the heat. Boiling isn't necessary; just allow the sugar to dissolve completely.

2. Let cool

   • Allow the sugar syrup to cool completely to room temperature.
   • This prevents the alcohol from evaporating later due to the heat or affecting the aroma.

4. Finish the liqueur

1. Strain the peels

   • After the maceration period, filter the lemon alcohol. To do this, remove the lemon peel (e.g., through a fine sieve or coffee filter).
   • The shells have lost their aroma and are no longer needed.

2. Mix alcohol with syrup

   • Pour the cooled syrup into the filtered lemon spirit. Stir well.
   • If the limoncello seems too strong after a small taste, you can dilute it with a little more water. If it's not sweet enough, add a little more sugar syrup (but let it cool again before mixing it in).

3. Bottling

   • Pour your homemade limoncello into clean, ideally sterilized glass bottles.
   • Close the bottles tightly and label them with the date and, if applicable, the type of lemon used.

5. Storage and ripening

• Aging time : Ideally, you should let the limoncello rest for another 1–2 weeks. This allows the flavors to blend and develop an even more rounded taste.
• Storage : Limoncello will keep for several months in a cool, dark place. Many people prefer to keep it in the freezer or refrigerator, as it tastes best served ice cold (its alcohol content prevents it from freezing at normal freezer temperatures).

Serving recommendation

• Limoncello is traditionally enjoyed ice-cold from small glasses.
• You can also chill the glasses in the freezer before serving so that the liqueur stays cold longer.
• Limoncello is perfect as a digestif (after a meal) or to enhance desserts (e.g. fruit salad, tiramisu, cakes and pastries).

Salute! With this limoncello recipe, you can bring the sunny aroma of the Amalfi Coast right to your home. The vibrant lemon flavor of the Amalfi fruits makes all the difference, providing a particularly fresh, intense flavor.