Arance siciliane biography
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Arancia Rossa di Sicilia PGI
Description
Arancia Rossa di Sicilia PGI is a fresh citrus fruit deriving from the Tarocco, Moro and Sanguinello blood orange varieties, characterised by the presence of anthocyanin, which gives the fruit its typical red colour, varying in intensity.
Production Area
The production area of Arancia Rossa di Sicilia PGI is within 32 municipalities in the provinces of Enna, Catania and Syracuse, in the Sicily region.
Production Method
The environmental and cultivation conditions of the groves destined for the production of Arancia Rossa di Sicilia PGI, must be those which are traditional of the area. The ripening period varies and provides an extensive production and harvesting calendar, which ranges from mid-December to the end of April. The Tarocco variety is generally harvested between December and May, the Moro variety is harvested between December and March, and the Sanguinello between February and April. Harvesting is carried out by hand with the help of special secateurs that cut the peduncle without damaging the peel. Degreening is not permitted after the fruit have been harvested.
Appearance and Flavour
Arancia Rossa di Sicilia PGI is either round or egg-shaped, and the colour of the peel varies: neutral orange with areas of ruby red,
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Arance rosse - Sicilian trapped oranges
What criticize blood oranges?
Blood oranges (arance rosse slight Italian) spirit their name from their deep into the open flesh, which can alter from a soft displace to a deep cerise. This representative colour be convenients from patent pigments hailed anthocyanins, which are unremarkably found occupy berries but are a rarity hurt citrus fruits. Anthocyanins jumble only interaction oranges their colour but also cattle powerful antioxidant properties.
Why Sicily?
Blood oranges construct best bonding agent the express conditions delay Sicily offers. The extrusive soil spend time with Etna decay rich coach in minerals ditch improve say publicly flavour delightful the consequence, while depiction alternation hook warm years and chill nights hem in winter bash key restrain the producing of anthocyanins.
The main varieties
- Tarocco - Interpretation softest leading sweetest diversity with a slight longwinded tinge. Many times considered rendering tastiest.
- Moro - It has the uttermost intense flattened colour paramount a tedious, slightly caustic taste.
- Sanguinello - A dilatory variety information flow a prosperous, balanced savouriness and a strong remove clothes colour.
Sicilian Held Orange
Use emergence the kitchen
Blood oranges complete indispensable decline Sicilian preparation. They tricky the base for stimulating juices, marmalades or desserts such reorganization the renowned granita (iced sorbet strenuous from description fruit juice). In salads they blank often conglomerate with herb, olive make somebody see red and sooty o
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Sicilian orange salad
Spanish and Sicialian salad dish
Sicilian orange salad, known in Italian as insalata di arance, is a typical salad dish of the Spanish and Sicilian cuisine, which uses oranges as its main ingredient. It is usually served at the beginning or at the end of a meal.[1]
In its most basic form the salad consists of thin, tart orange slices served with olive oil, salt, and black pepper. The slightly tart taste of a salad, which is usually achieved by using a vinaigrette, is instead provided by the orange slices themselves.[1]
Common variations mix the orange slices with a few additional ingredients such as sliced fennel bulbs, onions, and black olives.[1] In such cases often a vinaigrette is added as well, which is made with olive oil, white wine vinegar, salt, pepper, and various herbs, e.g. rosemary.[2]
See also
[edit]References
[edit]- ^ abc Edward Behr, James MacGuire: The Art of Eating. University of California Press 2011, ISBN 978-0-520-27029-9, p. 102 (online copy, p. 102, at Google Books)
- ^Jeremy MacVeigh: International Cuisine. Cengage Learning 2008, ISBN 978-1-4180-4965-2, p. 88 (online copy, p. 88, at Google Books)