forget your memories of lemon scents, bees harvest from lemon blossom, not fruit. initially sweet, the second perception is of an evident acidic note, reminiscent of lemon zest against a vanilla background. on the tongue it feels fresh, almost fizzy. the aftertaste brings to mind slightly underripe exotic fruit. the mouthfeel is creamy, lush, velvety, and envelopes the tongue and the palate. the finish is evocative of candied citrus peels. *produced in the lemon of rocca imperiale igp's area (calabria) - View our blog as well
in every sweet or savory recipe that contains citrus fruit; in pastry preparations, of course, as well as on baked fish, or, raw, on creamed pulses.
in the kitchen
it can be used to sauté oil-free a typical mix of onions, carrots and celery for gastronomic preparations. in desserts, it can sweeten custard cream or shortbread. perfect to candy orange and lemon zests.