Limone Costa d'Amalfi PGI is characterized by an oblong and thinner shape. The peel is citrine yellow in color and of medium thickness, separated from the pulp by a white and spongy layer, and characterized by an intense and aromatic aroma due to the presence of essential oils. The precious qualities of Limone Costa d'Amalfi PGI enjoy a centuries-old reputation. Some paintings of the House of the Orchard in Pompeii, dating back to the early 9th century. The famous lemon growers of the Amalfi Coast are largely dependent on tourism. With the pandemic, this has challenged many of them; some have diversified their business by selling more online; but they are now looking forward to the start of the tourism season!
The Aceto family has been operating for six generations in the field of lemon growing on the Amalfi Coast . The cultivation of lemons on the Amalfi Coast has always been linked to the name of Aceto, a family that has been involved in making this precious fruit known all over the world for almost 200 years. It all began with Salvatore Aceto who, back in 1825, bought a small plot of land in Ravello , thus starting his activity as a producer and trader of lemons. The Aceto family established itself as the largest producer of lemons on the entire Amalfi Coast after the Second World War, winning market share off their competitors in Calabria and Sicily. They immediately promoted sustainable and organic production by taking over the ICEA certified organic farming activities previously activated by his father. They also offer agritourism activities such as the Lemon orchard tours , and cooking lessons , all closely linked to the world of Limoniculture on the Amalfi Coast which has rightly been defined " Heroic Agriculture ".
Costieragrumi De Riso was born in 1927 in Minori on the Amalfi Coast from a family tradition rich in experience and passion for the cultivation of this sun-kissed fruit: lemon.
Now in its third generation of producers, the company has become a leader in the sale of lemons and maintains, while innovating technologically, the working methods that have ensured a healthy and natural product over the years. The company is part of the “Limone Costa d'Amalfi IGP” Protection Consortium and has obtained the IS.ME.CERT. Certification, expanding and diversifying its activities in order to exploit all the qualities of lemons.
The "Limone di Rocca Imperiale" PGI, thanks to the presence of essential oils and a high percentage of limonene, is widely used in aperitifs and cocktails; the absence of wax treatments allows the peel to be used in the preparation of sweets, creams and liqueurs. Also recommended for therapeutic use.
Founded in 2009, the Buonocore Farm is located in the hilly area of Maiori , in a particularly suggestive territorial context, where sea and mountains merge. In the accreditation phase as an organic company, in whose crops no synthetic chemical fertilizers or pesticides are used, as required by EU legislation, it deals with all the phases of the production process of the so-called "yellow gold" of the Amalfi Coast , from cultivation to harvest , until marketing.
The lemon groves are grown on the typical terraces with the help of chestnut pergolas, as required by the PGI regulations, in full respect of natural resources in order to preserve the environment and the health of the consumer and at the same time guaranteeing a product unique, genuine and healthy.
In the online Shop of the Azienda Agricole Buonocore, you can purchase a number of locally produced specialities inluding limoncello, herbal liquor, lemon jam and lemon oil, and even the origiinal lemons!
Spaghetti with Amalfi lemons: a Good and Quick Recipe!
One of the simplest recipes of Neapolitan cuisine is this delicious first course made up of very few ingredients. Spaghetti al limone but with the famous Amalfi lemon , an ancient recipe made for the first time, probably in one of the kitchens of the small lemon growers of the Amalfi coast.
A dish full of aromas with a sour but sweet flavor at the same time that only IGP Amalfi lemons can release.
400 g of spaghetti
2 fresh lemons from the Amalfi coast, preferably, as we said above, lemons from the Amalfi coast
a sprig of fresh parsley
1 clove of garlic
2 tablespoons of extra virgin olive oil, even better if local. In case it is not possible to obtain it, it is better to choose a light extra virgin olive oil with a not too marked taste
1/2 fresh chilli
salt and pepper
The quantity of chili and garlic are indicative and the quantities can be doubled or halved depending on your taste.
Let's start with parsley. Carefully wash the tuft and dry it with a clean cloth. With a well-sharpened knife, let's chop it up perfectly until it becomes very thin, almost impalpable. Peel the clove of garlic and cut it into very small pieces then add it to the parsley and put them in a bowl with a pinch of salt and 2 tablespoons of extra virgin olive oil. We also slice the chili very thinly, combine it with the other ingredients and then mix them carefully. Everything must be done in a good-sized pot, making sure to turn constantly to prevent the lemon peel and garlic from burning. The ideal would be to remove the skin after a maximum of one minute of cooking, since it can subsequently begin to give off a not exactly pleasant and very sour taste.
We fill 3/4 fill a high pot where we are going to cook the spaghetti. Let's put it to boil and, when it has reached the right temperature, add the pasta and let it cook for the minutes indicated on the package. drain it and add it to the mince left in the bowl. We mix perfectly and serve the slightly warmed spaghetti with lemon. For a more intense flavor, we can grate a small amount of the lemon peel on top of each portion.