Italy grows dozens of different varieties of citrus, with many being relegated to certain areas to ensure the IGP label, just like Radicchio. In the South, where mountains are slighter and temperatures warmer, citrus is a major player in Italy’s economy. The arable land around the seas set up an ideal environment for production. Originally more sour, the citrus plants have shifted over time to grow sweeter fruits. The most beautiful, in my eyes, is the blood orange with deep red, orange, and purple coloring and a berry-like flavor.
Winter Citrus are the bright, sweet spheres of joy I turn to during the dreary winter days. And these days it feels like I need it at least once a day. Their sweetness is balanced by the tart or sour of the juice- if you want just the sweet aromatic flavor, use only the zest. Citrus is varied and has so many uses. Try grapefruits with sesame oil or in salads with kale. Oranges are great with beets and fennel to accompany a beautiful piece of fish. Lemons are fantastic in desserts or try it zested with green olives, potatoes, and aioli. Don’t be shy and make sure to try as many varieties as you can, they each have their own personality. All are perfect in a vinaigrette or squeezed for juice!