Amalfi Coast

Published on February 2017 | Categories: Documents | Downloads: 47 | Comments: 0 | Views: 442
of 20
Download PDF   Embed   Report

Comments

Content

Amalfi Coast & Sorrento Lemons
The finest and most distinctive lemons in Italy come from the Amalfi Coast and the Sorrento Peninsula (around the Bay of Naples). Evidence of cultivated lemon groves dates as far back as the 1st century in and around Sorrento and from the early 11th century along the Amalfi Coast. The superior lemons produced in both regions have been granted IGP (Protected Geographic Indication) status. It is a designation approved in 1992 under the adoption of the European Union and it applies to agricultural produce of exceptionally high reputation and distinction, relative to its geographical origin. The production, process and distribution are strictly controlled. Amalfi Coast lemons are unique. They are a very large fruit, can reach the size of a grapefruit, with a strong scent, a juicy-sweet pulp and very few pips. They are the secret behind the intense flavour of Limoncello and the desserts prepared in the Amalfi Coast's pastry shops. They are easily distinguished from other lemons in markets because they are the only lemons picked with the stems on! The "Sfusato Amalfitano" is very famous. It is a kind of lemon which gets its name from its elongated spindle-shape and of course, from the Amalfi Coast. It is harvested from February to September. Sorrento lemons have an exceptional aroma and flavour. They are elliptical in shape, with a medium thick aromatic skin and an extra-juicy, straw-yellow interior. According to IGP standards, they must weigh no less than 2.8 ounces. The best fruit is harvested between May and October and the lemon trees are limited to only 344 per acre to ensure the quality of the fruit.

The Amalfi Coast lemon is scientifically known as Sfusato Amalfitano and the body responsible for its preservation is the Consortium for the Promotion of the Amalfi Coast Lemon or 'Consorzio di Tutela del Limone Costa d'Amalfi I.G.P. ' When buying the lemons, lemon liqueur or lemon by-products look out for the I.G.P. logo which is the official acknowledgement that the lemons used were grown in the territory and according to the traditional rules of production. Although known in Roman times and actively introduced from the Middle East during the Crusades, the lemon industry along the Amalfi coast only really got going during the golden age of discovery following the discovery of the Americas. The fruit was grown to provide vitamin C on long sea voyages to prevent scurvy. Nevertheless, the Arabic words stuck and limuczello and jardeno entered the language. Minori was the key port and the local lemons were traded across Italy and beyond. Botanist G.B. Ferrari was the first to record the qualities of the local lemons in 1646. He wrote: ' the nipple is prominent, the rind is rough, pleasantly scented with a sweet taste, the flesh has 8 or 9 segments, the taste is pleasantly sour '. By the 19th century the lemon has assumed a great social and economic importance and the enormous work of transforming the previously unproductive rural landscape was complete. Production involved the whole town. Every lemon was sold individually and women would carry the fruit downhill in 50kg baskets on their shoulders. Fishermen would transfer the harvest to larger ships moored offshore. The production of Amalfi Coast lemons is limited to 25 tons per hectare. The harvest is done by hand from February to October. The fruit yields no less than 25% of its volume in juice and the Amalfi Coast lemon has a higher vitamin C content than most other lemons. The geographic area of production includes the towns of Atrani, Cetara, Conca dei Marini, Furore, Maiori, Minori, Ravello, Scala, Positano, Praiano, Tramonti and Vietri sul Mare. A comparative study by the Dept. of Chemical and Food Engineering at the University of Salerno demonstrated that the peel of the Amalfi Coast lemon also has a superior aromatic potency than any other and an elevated number of oil glands. The video below was produced to highlight a lemon tour organized by the Circolo Legambiente "Vivi la Natura" di Amalfi and the Consorzio Tutela Limone Costa d'Amalfi IGP.

Aimed at discovering the 'Sfusato Amalfitano' close up, it is a great way to visit the lemon gardens or groves of Amalfi and understand the relationship between territory and sustainable agriculture.
Written by Philip Curnow

Story of the Amalfi Coast Lemon

Published in Campania Food

   
Aa Be the first to comment!

Lemons of the

Amalfi Coast© Copyright Delicious Italy

MEDIA
Lemon Tour Circolo Legambiente "Vivi la Natura" di Amalfi The Amalfi Coast lemon is scientifically known as Sfusato Amalfitano and the body responsible for its preservation is the Consortium for the Promotion of the Amalfi Coast Lemon or 'Consorzio di Tutela del Limone Costa d'Amalfi I.G.P. ' When buying the lemons, lemon liqueur or lemon by-products look out for the I.G.P. logo which is the official acknowledgement that the lemons used were grown in the territory and according to the traditional rules of production. Although known in Roman times and actively introduced from the Middle East during the Crusades, the lemon industry along the Amalfi coast only really got going during the golden age of discovery following the discovery of the Americas. The fruit was grown to provide vitamin C on long sea voyages to prevent scurvy. Nevertheless, the Arabic words stuck and limuczello and jardeno entered the language. Minori was the key port and the local lemons were traded across Italy and beyond.

Botanist G.B. Ferrari was the first to record the qualities of the local lemons in 1646. He wrote: ' the nipple is prominent, the rind is rough, pleasantly scented with a sweet taste, the flesh has 8 or 9 segments, the taste is pleasantly sour '. By the 19th century the lemon has assumed a great social and economic importance and the enormous work of transforming the previously unproductive rural landscape was complete. Production involved the whole town. Every lemon was sold individually and women would carry the fruit downhill in 50kg baskets on their shoulders. Fishermen would transfer the harvest to larger ships moored offshore. The production of Amalfi Coast lemons is limited to 25 tons per hectare. The harvest is done by hand from February to October. The fruit yields no less than 25% of its volume in juice and the Amalfi Coast lemon has a higher vitamin C content than most other lemons. The geographic area of production includes the towns of Atrani, Cetara, Conca dei Marini, Furore, Maiori, Minori, Ravello, Scala, Positano, Praiano, Tramonti and Vietri sul Mare. A comparative study by the Dept. of Chemical and Food Engineering at the University of Salerno demonstrated that the peel of the Amalfi Coast lemon also has a superior aromatic potency than any other and an elevated number of oil glands. The video below was produced to highlight a lemon tour organized by the Circolo Legambiente "Vivi la Natura" di Amalfi and the Consorzio Tutela Limone Costa d'Amalfi IGP. Aimed at discovering the 'Sfusato Amalfitano' close up, it is a great way to visit the lemon gardens or groves of Amalfi and understand the relationship between territory and sustainable agriculture. www.limonecostadamalfiigp.com

There is, in fact, another type of lemon grown not far from the Amalfi coast, this time the Limone di Sorrento I.G.P. of the Sorrento Peninsular. They are known as 'Femminello Sorrentino' or 'Limone ovale' and are slightly more acidic or 'tangy' than the Amalfi Coast lemon described above. They were notably cultivated by Jesuit priests in the Guarrazzano valley near the Lubrense rock outcrop and the lemons from this comune are still known as 'Limone di Massa'.

In Sorrento, you can't move for stalls and shops selling lemon liqueurs in untold bottle shapes, but they are so good raw they can be eaten like bananas or oranges, simply peeled and cut into segments. From the website below we learn that the lemons used for the production of limoncello in the Sorrento peninsular are guaranteed by the Solagri Cooperative of lemon cultivators. Together with the lemon liqueur producers syndicate, their joint label 'Terre delle Sirene' is also another indication that the lemons of the famous limoncello have been grown using traditional methods

The yellow that stands out
The "sfusato" lemon is the most genuine testimonial of the Amalfi coast. Under a thick light yellow peel, beats a tender flesh. A sweet and juicy soul in a land to discover. The intense and exciting smell evokes the emotions, magic and colors of the Divine coast. A superb fruit, also appreciated abroad. The "sfusato" lemon is the most famous inhabitant of the Amalfi coast. It is the best ambassador of a land rightly considered by UNESCO World Heritage site for its art and history. A fruit that has a positive and cheerful character, like the locals. The "sfusato" lemon: the most original and suggestive postcard from the Amalfi coast. Distinguished features: intense smell; streamlined shape; juicy flesh; seeds almost absent. Rich in vitamin C and essential oils. Delicious if enjoyed uncooked, ideal for the preparation of fresh recipes.

Disciplinare di produzione della Indicazione Geografica Protetta "Limone Costa d'Amalfi"
Contenuto nel provvedimento del Ministero delle politiche agricole e forestali, G.U. n. 178 del 18/7/2001 (Iscrizione nel "Registro delle denominazioni di origine protette e delle indicazioni geografiche protette" ai sensi del Reg. CE n. 1356/01) Art. 1 L'Indicazione Geografica Protetta (I.G.P.) "Limone Costa d'Amalfi" è riservata ai limoni che rispondono alle condizioni ed ai requisiti stabiliti dal regolamento CEE n. 2081/92 e dal presente disciplinare di produzione. Art. 2 L'Indicazione Geografica Protetta (I.G.P.) "Limone Costa d'Amalfi" designa i limoni prodotti nella zona delimitata al successivo art. 3 del presente disciplinare, riferibili alla cultivar "Sfusato" avente le caratteristiche afferibili all'ecotipo amalfitano. Art. 3 La zona di produzione del "Limone Costa d'Amalfi" di cui al presente disciplinare comprende:

 

l'intero territorio del comune di Atrani; parte del territorio dei comuni di: Amalfi, Cetara, Conca dei Marini, Furore, Maiori, Minori, Positano, Praiano, Ravello, Scala, Tramonti, Vietri sul Mare.

La descrizione del confine è effettuata dall'estremo ovest fino a raggiungere l'estremo est. Il confine sud è individuato dal Mar Tirreno. Carta I.G.M. 1:25.000 n. 197 IV N.O. "Positano": partendo da ovest il confine dell'area interessata dalla coltivazione del "Limone Costa d'Amalfi" inizia con la delimitazione tra la provincia di Napoli e quella di Salerno all'altezza del Mar Tirreno; prosegue incrociando la

strada statale Amalfitana n. 163 e quindi devia lungo il sentiero che da P.ta Pantanello porta alla frazione Corvo e, procedendo lungo il sentiero che porta a S. Maria del Castello, giunge al rudere "Il Mandrino" passando al di sotto di monte Gambera e di monte Pertuso, attraverso il colle di Latte. Dal Mandrino esso continua fino alla grotta di S. Barbara, percorrendo il sentiero che attraversa la frazione Nocella, la località Grotte, la località "I Cannati" e il colle "La Serra". Da qui, il confine prosegue fino ad incrociare la strada statale che da Furore porta a Bomerano, e quindi lungo la stessa strada, imbocca il sentiero che giunge a Tovere attraverso le località Pino e Acquarola e giunge in prossimità dell'abitato di Tovere. Di qui prosegue lungo il sentiero che porta al convento di Cospita (carta di Amalfi). Carta I.G.M. n. 197 IV N.E. "Amalfi": dal convento di Cospita, il confine raggiunge la contrada Lucibello, proseguendo lungo le pendici del monte Sorca, e di qui giunge al rudere delle Ferriere, passando al di sopra della località Frassito. Dal rudere procede lungo il sentiero che da Punta d'Aglio porta a Scala e da qui prosegue lungo la via provinciale Scala-Ravello, fino all'altezza della Madonna della Pomice (carta di Nocera Inferiore). Carta I.G.M. 1:25.000 n. 111 S.E. "Nocera Inferiore": a partire dalla via provinciale, all'altezza della Madonna della Pomice, il confine procede lungo la delimitazione tra i comuni di Ravello e Minori e, quindi, all'altezza di C.se Ciaramello, prosegue lungo il sentiero che porta a Paternò S. Elia, passando sotto Punta Mele, attraversando il vallone Capo d'Acqua e Vitagliano. Da qui procede lungo il sentiero che conduce a Polvica di Tramonti, attraversando la contrada Casale, la frazione Carbonaro, S. Caterina e Zamafaro, fino ad arrivare all'abitato di Figlino e quindi a Polvica. Da qui procede lungo la via comunale per la frazione Torina attraversando Forno Vecchio e Cardamone. Esso prosegue per un breve tratto lungo il sentiero che dalla località Gete sfiora la località Pendolo ed arriva al di sotto di Colle Vigne, sfiorando Pizzolungo e la località Mandrino. Esso prosegue fino al Vallone di Vecite, incontrando la località Macchione, passando tra il Vallone dei Fuondi e le vene di S. Antonio (carta di Amalfi). Carta I.G.M. 1:25.000 n. 197 IV N.E. "Amalfi": partendo dal vallone Vecite (carta di Nocera Inferiore), il confine costeggia Paternoster, il colle Pascullo, colle La Misericordia, la località S. Maria, le Vene del Suono, passando al di sopra della località Badia, e al di sotto di Grotta Piana e monte Pertuso. Da qui discende al di sotto del monte "l'Uomo a cavallo", costeggia il vallone S. Nicola, la località Falanca, fino a S. Maria del Popolo. Prosegue passando in prossimità della sorgente Cannello tra la località Simicella e San Gineto, fino alle falde del monte Falerio (carta di Pastena). Carta I.G.M. 1:25.000 n. 197 I N.O. "Pastena": il confine segue il sentiero che passa tra il monte Falerio ed il monte Collo (carta di Salerno). Carta I.G.M. 1:25.000 n. 185 II S.O. "Salerno": il confine segue il sentiero che passando al di sopra della località Manganala, sfiora l'abitato di Albori, prosegue al di sotto di Poggio Pianello e arriva alla frazione S. Vincenzo. Di qui segue la via comunale per Dragonea e, quindi, all'altezza della frazione Padovani, continua lungo il vallone fino all'incrocio con la strada statale n. 18, all'altezza della frazione Molina, continuando lungo la suddetta strada fino alla via comunale che da Vietri sul Mare porta alla frazione Marina e di qui alla Torre della Cristarella e, quindi, al Mar Tirreno. Art. 4 Il sistema di coltivazione deve essere quello tradizionalmente adottato nella zona, fortemente legato ai peculiari caratteri orografici e pedologici. Le unità colturali tipiche prevalenti sono costituite da terrazzamenti inglobati in muretti di contenimento (macere). I sesti e le distanze di piantagione ed i sistemi di potatura dei limoneti di cui al presente disciplinare sono in uso tradizionale della zona. La forma di allevamento è riconducibile ad un vaso libero, detta localmente "cupola", adattata ad un idoneo sistema di copertura. È facoltà degli organi tecnici regionali ammettere anche forme di allevamento diverse, nel rispetto comunque delle specifiche caratteristiche di qualità del prodotto descritte nel successivo art. 6. La tecnica tradizionale di produzione consiste nel coltivare le piante sotto impalcature di pali di legno, preferibilmente di castagno, (di altezza non inferiore a cm 180), utilizzando eventualmente coperture di riparo dagli agenti atmosferici avversi e per garantire una scalarità di maturazione dei frutti.

La densità di impianto non dovrà essere superiore ad 800 piante per ettaro. La raccolta va effettuata nel periodo che va dal 1° febbraio al 31 ottobre, in funzione del conseguimento delle caratteristiche qualitative di cui al successivo art. 6 e delle particolari richieste del mercato in tale periodo. Tuttavia, in considerazione soprattutto dell'andamento climatico dell'annata, la regione Campania si riserva di modificare tali date con proprio provvedimento. La raccolta dei frutti dalla pianta deve essere effettuata a mano; va impedito il contatto diretto dei limoni con il terreno. La produzione massima consentita di limoni per ettaro ammessa a tutela non deve superare le 25 tonnellate in coltura specializzata o promiscua (in tal caso si intende la produzione ragguagliata). I limoni raccolti devono presentarsi sani, indenni da attacchi parassitari, come per legge. Art. 5 Gli impianti idonei alla produzione dell'I.G.P. "Limone Costa d'Amalfi" sono iscritti nell'apposito albo attivato, tenuto e aggiornato dalla regione Campania, direttamente attraverso i propri uffici competenti per territorio o attraverso organismi conformi alle norme EN 45011. Gli organi tecnici sono tenuti a verificare, anche attraverso opportuni sopralluoghi, i requisiti richiesti per l'iscrizione all'albo di cui sopra. Entro dieci giorni dalla data indicata di fine raccolta deve essere presentata, all'organismo che detiene l'elenco, la denuncia finale di produzione dell'anno. Durante il periodo della raccolta, il predetto organismo può rilasciare, su conformi denuncie di produzione, parziali ricevute di produzione. Art. 6 Il prodotto ammesso a tutela, all'atto dell'immissione al consumo o quando è destinato alla trasformazione, deve avere le seguenti caratteristiche:

            

forma del frutto: ellittico-allungata; lobo pedicellare lievemente prominente, con area basale media; dimensioni: medio-grosse, peso non inferiore a 100 grammi; i limoni con peso inferiore a 100 grammi, ma in possesso delle altre caratteristiche di cui al presente articolo, possono essere destinati alla trasformazione; peduncolo: di medio spessore e lunghezza; attacco al peduncolo: forte; umbone (apice): grande e appuntito; solco apicale: quasi assente; residuo stilare: assente; colore della buccia: giallo citrino; buccia (flavedo e albedo): di spessore medio; flavedo: ricco di olio essenziale, aroma e profumo forte; asse carpellare: rotondo, medio e semipieno; polpa: di colore giallo paglierino; succo: abbondante (resa uguale o superiore al 25%) e con elevata acidità (non inferiore a 3,5 gr/100 ml). Art. 7

L'immissione al consumo dell'I.G.P. "Limone Costa d'Amalfi" deve avvenire secondo le seguenti modalità. Il prodotto deve essere posto in vendita in appositi contenitori rigidi, con capienza da un minimo di 0,5 kg fino ad un massimo di 15 kg, realizzati preferibilmente con materiale di origine vegetale. Sono ammessi anche contenitori rigidi di cartone. Sulle confezioni contrassegnate ad I.G.P., o sulle etichette apposte sulle medesime, devono essere riportate, a caratteri di stampa chiari e leggibili, delle medesime dimensioni, le seguenti indicazioni: b. c. a. "Limone Costa d'Amalfi" e "Indicazione Geografica Protetta" (o la sua sigla I.G.P.); il nome, la ragione sociale e l'indirizzo dell'azienda confezionatrice o produttrice; la quantità di prodotto effettivamente contenuto nella confezione, espressa in conformità alle norme vigenti.

Dovrà figurare, inoltre, il simbolo grafico relativo all'immagine artistica del logotipo specifico ed univoco da utilizzare in abbinamento inscindibile con l'Indicazione Geografica Protetta. Il simbolo grafico è costituito da un

limone affogliato che è posto sul lato sinistro di un doppio cerchio che racchiude su uno sfondo giallo la scritta di colore nero Limone Costa d'Amalfi. All'interno del doppio cerchio vi è il profilo della costa, da Maiori fino a Capo Conca, mentre in primo piano vi è un cespuglio di macchia mediterranea. Il limone e lo sfondo sono di colore giallo pantone CV, mentre le foglie del limone, il cespuglio r la seconda linea di colline sono di colore verde pantone 369 CV, la prima e la terza linea di colline sono di colore verde pantone 349 CV, il mare di colore blu pantone 301CV ed il cielo azzurro pantone 297 CV. Dovrà figurare, inoltre, la dizione "prodotto in Italia" per le partite destinate all'esportazione. I prodotti elaborati, derivanti dalla trasformazione del limone, possono utilizzare, nell'ambito della designazione degli ingredienti, il riferimento al nome geografico "Costa d'Amalfi" a condizione che rispettino le seguenti condizioni: 1. 2. 3. 4. i limoni utilizzati per la preparazione del prodotto siano esclusivamente quelli conformi al presente disciplinare; sia esattamente indicato il rapporto ponderale tra quantità utilizzata della I.G.P. "Limone Costa d'Amalfi" e quantità di prodotto elaborato ottenuto; l'elaborazione e/o la trasformazione dei limoni avvenga esclusivamente nell'intero territorio dei comuni individuati all'art. 3 del presente disciplinare; venga dimostrato l'utilizzo della I.G.P. "Limone Costa d'Amalfi" mediante l'acquisizione delle ricevute di produzione, rilasciate dai competenti organi della regione ai sensi dell'art. 5 del presente disciplinare, e la annotazione sui documenti ufficiali.

Il controllo del corretto utilizzo dalla I.G.P. "Limone Costa d'Amalfi" per i prodotti elaborati e/o trasformati potrà essere delegato dall'organismo di controllo al consorzio di tutela e valorizzazione che ne faccia richiesta. Alla Indicazione Geografica Protetta, di cui all'art. 1 è vietata l'aggiunta di qualsiasi qualificazione aggiuntiva diversa da quelle previste dal presente disciplinare, ivi compresi gli aggettivo: tipo, gusto, uso, selezionato, scelto e similari. È tuttavia consentito l'uso di indicazioni che facciano riferimento ad aziende, nomi, ragioni sociali, marchi privati, consorzi, non aventi significato laudativo e non idonei a trarre in inganno l'acquirente. Tali indicazioni potranno essere riportate in etichetta con caratteri di altezza e di larghezza non superiori alla metà di quelli utilizzati per indicare l'Indicazione Geografica Protetta. Art. 8 Chiunque produce, pone in vendita, utilizza per la trasformazione o comunque distribuisce per il consumo, con la I.G.P. "Limone Costa d'Amalfi", un prodotto che non risponda alle condizioni ed ai requisiti stabiliti dal presente disciplinare di produzione, è punito a norma di legge. October 3, 2002: the Consorzio di Tutela Limone Costa d'Amalfi IGP (Protected Geographical Indication) was founded on this date, in order to ensure the origin and quality of the "sfusato" lemon. The Consorzio also promotes and publicizes the unique features of this outstanding product to consumers, professional traders, media and tour operators. Which is the perfect setting to promote the "sfusato" lemon? Its own homeland. You will discover this legendary citrus in the beautiful places where it is produces thanks to the Lemon Tour, an international event designed and created by the Consorzio. A tour through the 13 towns of the Amalfi coast where representatives of the Consorzio and/or associations of producers and marketing companies will show you the distinctive features of the Limone Costa d'Amalfi IGP, highlighting its chemical and organoleptic properties.

the lemon :: historical background
Since the XI century the yellow of the "sfusato" lemon has featured the landscape of the Amalfi coast. In this period appear the lemon groves, later called "gardens", for their care and beauty, very useful for the protection of the territory from the hydrogeological risk. The lemon production also permitted to Amalfi, people of navigators, to always have on board ships a valid cure for scurvy. From the 1400s, a flourishing maritime trade of this excellent citrus began from the town of Minori to the most famous both Italian and European ports, encouraging the diffusion of the lemon groves. The "limon amalphitanus", later called "sfusato amalfitano", started its unstoppable rise, known and appreciated also in America.

Production areas
The typical yellow color of the "sfusato" lemon characterizes all the terraced gardens of the towns of the Amalfi coast.

You can enjoy the brilliant color and fragrant scent of this lemon in: Amalfi, Atrani, Cetara, Conca dei Marini, Furore, Maiori, Minori, Positano, Praiano, Ravello, Scala, Tramonti e Vietri sul Mare.

In addition to an unforgettable blue sea, the Amalfi coast also features a beautiful "yellow" sea: the famous terraced gardens. there are about 400 hectares dedicated to the cultivation of the sfusato lemon which produce approx. 100.000 tons of annual harvest, with no use of innovative technology. The Protected Geographical Indication contributed both to the enhancement of this precious citrus and to the hydrogeology protection of this area. In 2005 there were 280 agricultural businesses involved in the cultivation of the "sfusato" lemon (approx. 120 hectares of subscribed lemon groves). In the same year, the certified production of Limone Costa d'Amafi IGP was 193 tons of fresh lemons. The production of limoncello certified by Is.Me.Cert. for 2005 was approx. 56.600 bottles.

The trees in Italy are grown on terraces under bowers with thin nets on them to keep off frost and hail, and to provide shade (straw mats used to be used for this purpose.) Organic fertilizer (e.g. manure) is used.

CELEBRATING THE LEMONS OF SORRENTO AND THE AMALFI COAST.

Credits: Ciao Amalfi

One of the iconic symbols of Sorrento and the Amalfi Coast, the lemons produced in this beautiful part of Campania have been prized for centuries for their intense flavor and healthy properties. The production of lemons on the steep and rocky cliff sides along the Sorrento Peninsula is anything but easy. Driving on the Amalfi Coast Road, you’ll spot terraces of lemon groves climbing high up the steep cliffs. It’s quite the experience to spot the bright yellow lemons caught somewhere between the majestic mountains and the blue Mediterranean Sea.

Credits: Flickr

Although the rocky terrain doesn’t seem at first glance suitable for farming, lemon trees thrive in the temperate climate and the fertile soil of the Sorrento Peninsula. The introduction of the varieties of lemons grown on the Amalfi Coast and the coastline surrounding Sorrento date back to Roman times. Mosaics and paintings that have survived in ancient Roman villas in Pompeii and Herculaneum show lemons that are shaped remarkably like the lemons grown in Sorrento. But it wasn’t until much later, from the 10 th-11th centuries, that the cultivation and production of lemons would start to become an important part of the economy on the Amalfi Coast and Sorrento. The powerful maritime Republic of Amalfi had extensive trading routes throughout the Mediterranean, and connections with Arab traders brought a new focus on the health values of the lemon, which had been discovered much earlier in east.

Credits: Flickr

The production of lemons continued even after the peak and decline of the Republic of Amalfi. The hardworking farmers of the Sorrento Peninsula continued the challenging work of carving out new terraces in the rocky mountainsides and the backbreaking work of carrying the harvests of lemons up and down the stone steps. By the 1800s, the lemons of the Sorrento Peninsula were renowned for their intense flavor and healthy properties, and the lemons of the Amalfi Coast in particular were being exported as far as to America.

Credits: Flickr

There are two main varieties of lemons grown on the Sorrento Peninsula, which are also divided geographically to those grown around Sorrento and those grown on the Amalfi Coast. The Limone Costa d’Amalfi are the lemons grown along the Amalfi Coast, with are also called Sfusato Amalfitanoafter their elongated and pointed shape. On the Sorrento coastline you’ll find the Limone di Sorrento, which are rounder in shape than the lemons of the Amalfi Coast. Both varieties are exceptionally fragrant and boast very high levels of vitamin C. The skins are rich in oil and brightly colored, making them ideal for creating the famous limoncello liqueur of the Sorrento Peninsula. TheLimone Costa d’Amalfi and the Limone di Sorrento have both been honored with the IGP status (Indicazione Geografica Protetta) status, which indicates their role as an important and unique regional food in Campania.

Credits: Flickr

Harvesting of the lemons on the Amalfi Coast and around Sorrento happens more than once a year, which means you’ll be able to sample these special lemons during your travels in the area. The best lemons, however, are harvested from March to late July, so if your travels bring you to the Sorrento Peninsula during this time of year you might even see the harvesting taking place, which is still done by carrying baskets of lemons up and down the ancient stone steps.

UNESCO

Brief Description
The Amalfi coast is an area of great physical beauty and natural diversity. It has been intensively settled by human communities since the early Middle Ages. There are a number of towns such as Amalfi and Ravello with architectural and artistic works of great significance. The rural areas show the versatility of the inhabitants in adapting their use of the land to the diverse nature of the terrain, which ranges from terraced vineyards and orchards on the lower slopes to wide upland pastures. Other Languages: English French Arabic Chinese Russian Spanish

© OUR PLACE The World Heritage Collection

Justification for Inscription
The Committee decided to inscribe this site on the basis of criteria (ii), (iv) and (v), considering that the Costiera Amalfitana is an outstanding example of a Mediterranean landscape, with exceptional cultural and natural scenic values resulting from its dramatic topography and historical evolution.

Long Description
Costiera Amalfitana is an outstanding example of a Mediterranean landscape, with exceptional cultural and natural scenic values resulting from its dramatic topography and historical evolution. The area covers 11,231 ha in 15 [16?]communes in the Province of Salerno. Its natural boundary is the southern slope of the peninsula formed by the Lattari hills which, stretching from the Picentini hills to the Tyrrhenian Sea, separate the Gulf of Naples from the Gulf of Salerno. It consists of four main stretches of coast (Amalfi, Atrani, Reginna Maior, Reginna Minor) with some minor ones (Positano, Praiano, Certaria, Hercle), with the mountain villages of Scala, Tramonti and Ravello and hamlets of Conca and Furore behind and above them. Palaeolithic and Mesolithic materials have been found at Positano, and the area was favoured by the Romans, judging from the villas of Positano, Minori and Gallo Lungo. However, it was not intensively settled until the early Middle Ages, when the Gothic War made it a place of refuge. Amalfi was founded in the 4th century AD. A new Roman colony in nearby Lucania came under barbarian attack and the inhabitants moved to the fertile and well-watered hilly area around modern Scala. In the first written reference to Amalfi (596) it was already a fortified town and the seat of a bishopric. It resisted Lombard attacks until 838, when it was conquered and looted by Sicardo. However, after his death the following year the town declared its independence. The new republic was governed by a ruler whose title had become Doge by 958. This political autonomy enabled Amalfi to become a maritime trading power between the early 9th and late 11th centuries, when the sea power of Byzantium was in decline and a free market developed. Amalfi had a near-monopoly of trade in the Tyrrhenian Sea, with vast networks of links, selling Italian products (wood, iron, weapons, wine, fruit) in eastern markets and buying in return spices, perfumes, pearls, jewels, textiles and carpets to sell in the West. The layout of the settlements showed eastern influence: the closely spaced houses climbing up the steep hillsides, connected by a maze of alleys and stairs, are reminiscent of the souks of the Levant. A distinctive Arab-Sicilian architecture originated and developed in Amalfi.

With the eclipse of the mercantile importance of Amalfi by Genoa, Venice and, above all, Pisa, and its conquest by Spain, it fell into an uninterrupted decline. The only significant change to the landscape was the reinforcement of the system of watchtowers along the coast, to give warning and protection against Turkish attacks. The towns and villages of Costiera Amalfitana are characterized by their architectural monuments, such as the Torre Saracena at Cetara, the Romanesque Cathedral of Amalfi and its 'Cloister of Paradise', with their strong oriental influences, the Church of San Salvatore de' Bireto at Atrani, where the Dogi of Amalfi were elected, and Ravello with its fine cathedral and the superb Villa Rufolo. Inland the steep slopes rising from the coast are covered with terraces, revetted with drystone walling and used for the cultivation of citrus and other fruits, olives, vines and vegetables of all kinds. Further inland the hillsides are given over to dairy farming, whose roots are ancient in the area, based on sheep, goats, cattle and buffalo. In some parts of the Costiera the natural landscape survives intact, with little, if any, human intervention. It supports the traditional Mediterranean flora of myrtle, lentisk, broom, euphorbia, etc. Elsewhere there are stands of trees such as holm oak, alder, beech and chestnut. Other biotopes shelter pantropical ferns, butterwort, dwarf palms and endemic carnivorous species. The Costiera is also rich in wildlife. The higher mountain areas are noteworthy for the characteristic mule tracks (mulattiere ). There are many small streams which in places drop over impressive waterfalls. There is an immense diversity of landscapes, ranging from the coastal settlements through the intensively cultivated lower slopes and large areas of open pastoral land to the dramatic high mountains. In addition, there are 'micro-landscapes' of great scientific interest resulting from topographical and climatic variations, and striking natural formations in the limestone karst at both sea level and above.
Source: UNESCO/CLT/WHC

Historical Description
The wall of the church of Santa Maria in Positano has a bas-relief by an unknown artist depicting a fishing fox. This is the symbol of the Costiera Amalfitana and the unchanging relationship between sea and mountains, the two elements that shape this landscape. The nominated area covers 11,231ha in fifteen communes in the Province of Salerno. Its natural boundary is the southern slope of the peninsula formed by the Lattari hills which, stretching from the Picentini hills to the Tyrrhenian Sea, separate the Gulf of Naples from the Gulf of Salerno. Administratively, it is part of the Penisola Amalfitana, which corresponds almost exactly to the territory of the ancient Republic of Amalfi. It consists of four main stretches of coast (Amalfi, Atrani, Reginna Maior, Regimia Minor) with some minor ones (Positano, Praiano, Certaria, Hercle), with the mountain villages of Scala, Tramonti, and Ravello and hamlets of Conca and Furore behind and above them. Palaeolithic and Mesolithic materials have been found in the La Porta cave at Positano, and the area was favoured by the Romans, judging from the villas of Positano, Minori, and Gallo Lungo. However, the area was not intensively settled until the early Middle Ages, when the Gothic War made it a place of refuge. Amalfi was founded in the 4th century AD. A new Roman colony in nearby Lucania came under barbarian attack and the inhabitants moved to the fertile and well watered hilly area around modem Scala. In the first written reference to Amalfi (596) it was already a fortified town and the seat of a bishopric. It resisted Lombard attacks until 838, when it was conquered and looted by Sicardo. However, after his death the following year the town, which owed only token allegiance to Byzantium, declared its independence. The new Republic was governed by a ruler whose title had become Doge (Duke) by 958. This political autonomy enabled Amalfi to become a maritime trading power between the early 9th and late 11th centuries, when the sea power of Byzantium was in decline and a free market developed. Amalfi had a near-monopoly of trade in the Tyrrhenian Sea, with a vast networks of links, selling Italian products (wood, iron, weapons, wine, fruit) in eastern markets and buying in return spices, perfumes, pearls, jewels, textiles, and carpets to sell in the west. The culture that developed made major contributions to, inter alia, maritime law and navigation (the nautical compass was invented in Amalfi) with close links with the east. The layout of the settlements that developed showed eastern influence: the closely spaced houses, climbing up the steep hillsides and connected by a maze of alleys and stairs, are reminiscent of the souks of the Levant. A distinctive Arab-Sicilian architecture originated and developed in Amalfi. The eastern connections also brought new or improved crafts to the area - stone-dressing, paper processing, tanning, silkworm culture and the weaving of silk, and polychrome glazed pottery production. Wool was also being spun and woven and exported all over Italy, coral worked for luxury objects, and pasta making and cooking refined.

With the eclipse of the mercantile importance of Amalfi by Genoa, Venice, and, above all, Pisa, and its conquest by Spain, it fell into an uninterrupted decline. The only significant change to the landscape was the reinforcement of the system of watch towers along the coast, to give warning and protection against Turkish attacks. The towns and villages of the Costiera Amahitana are characterized by their remarkable architectural monuments, such as the Torre Saraceua at Cetara, the Romanesque Cathedral of Amalfi and its "Cloister of Paradise," with their strong oriental influences, the Church of San Salvatore de' Birecto at Atrani, where the Dogi of Amalfi were elected, and Ravello with its flue Cathedral and the superb Villa Rufolo. The Costiera has attracted tourists, Tom the grandees who followed the Grand Tour from the Renaissance to the thousands of more humble visitors of the late 20th century. Many literary visitors have written eulogies of its qualities and generations of artists have depicted it in different media. They have been brought there to see its architecture, its natural beauties such as the magical Grotta della Smeraldo, the deep fjord of Furore, and the tine beaches. Inland the steep slopes rising from the coast are covered with terraces, revetted with drystone walling and used for the cultivation of citrus and other fruits, olives, vines, and vegetables of all kinds. Further inland the hillsides are given over to dairy farming, whose roots are ancient in the area, based on sheep, goats, cattle, and buffalo. In some parts of the Costiera the natural landscape survives intact, with little, if any, human intervention. It supports the traditional Mediterranean flora of myrtle, lentisk, broom, euphorbia, etc, which can withstand the windswept aridity of much of the area. Elsewhere there are stands of trees, such as holm oak, alder, beech, and chestnut. Other biotopes shelter pantropical ferns, butterwort, dwarf palms, and endemic carnivorous species. As a result of this immensely varied vegetation, resulting from the irregular topography of the area coupled with proximity of the sea, three natural reserves have been created. The Costiera is also rich in wildlife. Ravens and peregrine falcons are residents, as are foxes, martens, and otters. The insect fauna is extremely varied, as a function of the diversity of the habitats that the area offers. The higher mountain areas are noteworthy for the characteristic mule tracks (mulattiere) which are a notable feature of the landscape. These not only served as means of communication between the scattered villages and other settlements but also constituted an effective means of catching and channeling rainwater. They were also much used by smugglers after the decline of the Republic of Amalfi. There are many small streams which in places drop over impressive waterfalls; these streams provided the power for the early paper and iron industries, the remains of which are widespread. There is thus an immense diversity of landscapes, ranging from the coastal settlements through the intensively cultivated lower slopes and large areas of open pastoral land to the dramatic high mountains. In addition, there are "micro-landscapes" of great scientific interest resulting from topographical and climatic variations, and striking natural formations in the limestone karst at both sea level and above.

Credits: Flickr

You’ll have plenty of opportunities to sample these special lemons during your travels on the Sorrento Peninsula. Be sure to try some of the locally made limoncello along the Amalfi Coast and in Sorrento. Locals say that it tastes very different depending on what type of lemons were used – theLimone Costa d’Amalfi and the Limone di Sorrento. The lemons are also used for preparing seafood dishes and making other regional specialties, such as Risotto al Limone. For desserts, the lemons really shine in the famous Torta al Limone lemon cake and the Delizia al Limone dessert created in Sorrento.

Sponsor Documents

Or use your account on DocShare.tips

Hide

Forgot your password?

Or register your new account on DocShare.tips

Hide

Lost your password? Please enter your email address. You will receive a link to create a new password.

Back to log-in

Close