Lemon from Rocca Imperiale PGI

Intense yellow in colour, very fragrant, almost seedless, with a pleasant flavour and high juice yield. These are the distinctive features of the Rocca Imperiale PGI lemon, also known as Antico or Nostrano from Rocca Imperiale.

This prized lemon (since the 17th century) is harvested from May until October and used to season main courses, salads and side dishes, prepare thirst-quenching drinks, liqueurs or delicious desserts in which the fruit's skin is used. Since 2001, several growers, in order to protect and enhance the fruit, have come together in a consortium, which in 2011 obtained PGI (Protected Geographical Indication) recognition.

Depending on the harvesting period, the Rocca Imperiale lemon produces different blooms, in this case three: Primofiore, Maiolino and Verdello; blooms ensured by the particular microclimate of the growing area (surrounded by hills and opening to the south-east towards the sea), which ensures mild winters in which the temperature never falls below zero with well-distributed periods of rain.

Due to the strong presence of limonene, a chemical contained in the lemon peel, and natural essences of essential oils of particular aroma, the fruit is also used to produce cosmetics and perfumes.

How to prepare limoncello cream with lemons from Rocca Imperiale

The lemon from Rocca Imperiale PGI lends itself well to the preparation of a tasty limoncello cream, here is the recipe step by step.

Wash and dry the lemons, use a potato peeler to cut strips of the zest, about 200 grams. Put 500 ml of 95° pure alcohol in a hermetically sealed glass jar and add the lemon peels, taking care to drown them completely in the liquid; add a vanilla pod cut with a small knife. Close the jar and leave the mixture to macerate for at least 30 days in a cool, dry and dark place. Shake the jar once a day.

After the maceration time has elapsed, strain the mixture. Place 500 ml of fresh cream, 500 ml of whole milk and 1 kg of sugar in a large saucepan. Bring to the boil over a low flame, allow to cool and add the previously filtered alcohol. Use an immersion blender to blend and mix everything well, then pour the limoncello cream into the bottles, closing them with a special hermetic cap. The bottles should be placed in the freezer.

The limoncello cream with lemons from Rocca Imperiale can be enjoyed after about 30 days, keeping it in the freezer for up to 6 months.