In the small town of Cannero Riviera, on the Piedmontese shores of Lake Maggiore, a large annual festival dedicated to its local produce takes place: citrus fruits. Cannero is the northernmost place in Italy (and perhaps the world) where oranges and lemons have been growing for centuries; and the town's dozens of varieties are the focus of meetings, walks, photography exhibitions, and art installations. The entire town, which holds the Touring Club's Orange Flag certification, gets involved and enthusiastically engages visitors. In its 19th edition, coinciding with International Women’s Day, the Citrus Festival will focus on the theme of "red." The main exhibition will prominently feature various types of pigmented oranges. For those unfamiliar, Cannero Riviera has a rich history of citrus cultivation that dates back centuries. The village is home to over 250 citrus plants, including multiple varieties of sweet and bitter oranges, yellow and pink grapefruits, lemons, cedars, mandarins, and clementines. Many of these plants are quite old, some exceeding 50 or even 70 years. During the festival, the gardens of Cannero will open to the public, allowing everyone to experience the vibrant colours, bright displays, and delightful scents of Italy's northernmost citrus fruits. Attendees can enjoy workshops, exhibitions, shows, and guided tours, showcasing the incredible shapes and colours of citrus fruits that thrive in this unique microclimate.
A recipe from the Cannero Citrus Festival: Fish Pie with Citrus
This recipe is from Chef Massimiliano Celeste, developed in collaboration with Hotel La Rondinella in Cannero Riviera. It highlights two local products from Cannero Riviera, a region with a unique microclimate where citrus fruits like oranges, citrons, and lemons have flourished since the 16th century. Notable here is the Canarone citron lemon, known for its exceptional flavour, and the mandarin orange, which offers a sweet taste balanced by light acidity. Additionally, the whitefish (Coregonus lavaretus), introduced to Italy in the 19th century, is commonly caught in Lake Maggiore. It has semi-fatty flesh and a pleasant flavour, making it versatile in cooking.
Ingredients:
Zest of four very fresh mandarins; 600 g whitefish fillets; 4 yellow-fleshed potatoes; 2 tablespoons extra virgin olive oil; Salt and pepper to taste; 4 individual ramekins or ramekins; 1 bunch green asparagus; 1 sprig fresh mint; to taste extra virgin olive oil and mandarin essence for garnish
Preparation:
Julienne the mandarin zest and sauté it in a pan with 1 tablespoon of extra-virgin olive oil until crispy. Prepare a thick purée by steaming the potatoes, then mash them with oil, salt, and pepper. Clean the fish fillets thoroughly and season them with salt and pepper. Line each individual ramekin with one or two fillets, depending on their size. Set aside eight asparagus tips and steam them. Dice the remaining asparagus and sauté it briefly in 1 tablespoon of extra-virgin olive oil. Mix four tablespoons of diced asparagus and a generous pinch of crunchy mandarin zest into the mashed potatoes. Stuff each ramekin with this mixture and bake for 15 to 20 minutes at 180°C (350°F). Blend the remaining asparagus to create a cream, then use this to line the bases of four high-sided plates. Carefully remove the tartlets from the ramekins and place them on the plates. Garnish with the remaining crunchy mandarin zest, asparagus tips, mint leaves, a drizzle of extra virgin olive oil, and a splash of mandarin essence.
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