Famiglia: Aranci Amari – Citrus Aurantium
Nome botanico in latino: C. aurantium “dolce biondo”
Disponibile mezzo fusto o cespuglio
Vaso di diametro 20 o 22 cm
The fruit of this variety is spherical and not particularly large, with the characteristic fragrance and a sweet flavour. Distinctive features of this orange are its ripening period (late April–May, and also August) and its great durability that, in the past, allowed it to be shipped for 30 or even 40 days and arrive unblemished in Chicago or New York City. The renown of the Gargano orange spread outside its native region in ancient times, and it is mentioned by various authors, including Gabriele d’Annunzio. During the 17th century the Venetians intensified the lively trade in citrus fruit with the municipalities of Vico del Gargano and Rodi Garganico. This thriving trade continued into the 19th century, and the fame of the Gargano orange reached other European countries and even America. The flesh can be eaten fresh, in segments, or juiced, and can also be used in salads or as a garnish. The oranges can also be used in the preparation of sophisticated sweet-and-sour dishes, drinks, liqueurs, and candied fruit. The rind and pith are best removed by using a small knife to cut deeply through the membrane to the flesh. The tip of the knife can then be used to separate the segments from each other, allowing the membranes to be removed easily.
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