The bitter Sicilian orange is much more than a simple ingredient for Agrisicilia: it is a symbol of Sicily, its flavors and its traditions. In our jams, this special variety contains all the strength and authenticity of the island. This particular citrus fruit is less known than the sweet orange and has characteristics and qualities that make it precious for the Sicilian tradition. In this article we will explore the origin of bitter orange and its properties.
Origin and Provenance of the Sicilian Bitter Orange
Bitter orange spread to Sicily during the Arab domination, between the 9th and 11th centuries. Thanks to the excellent environmental conditions of the island, the volcanic soils and the hot sun, the cultivations of bitter oranges have developed considerably, contributing to the agricultural richness of the area.
Characteristics and Uses of Sicilian Bitter Orange
The peel of the Sicilian bitter orange is rich in natural pectin, which allows you to obtain a velvety consistency and perfect gelling without the use of additives. Furthermore, it has a rough skin and its flavor is more bitter, decisive and aromatic than the classic sweet orange. Bitter orange is not only used in cooking, but also in perfumery, thanks to the essential oils contained in the peel and orange blossom flowers. In the kitchen, bitter orange is ideal for those who love intense and authentic flavours. In our jam, the bitter note combines with the natural sugar of the fruit, creating a surprising balance of flavours.
Find out how to use Sicilian bitter orange marmalade
Food blogger Antonella Audino shows us how to create fantastic recipes using our Sicilian bitter orange marmalade. Discover its proposals and be inspired to enrich your dishes with this precious Sicilian ingredient.
