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Arancia
Orange
Appears in
By Antonio Carluccio and Priscilla Carluccio
Published 1997
Oranges have a relatively short history in the Mediterranean and it was only in the last century or two that the culture of oranges began in Sicily and Campania - now two of the main areas of production in Italy. For successful cultivation oranges need sub-tropical temperatures, and well-drained and rich organic soil with a modern system of irrigation.
The orange is an extremely versatile fruit which can be eaten fresh on its own or squeezed for its juice. Certain varieties of orange can be turned into jam, and orange skin is used by the perfume and essence industries for its precious aromatic oils, as well as being candied for use in cakes and confectionery. Scented orange flower water is used in baking, especially in Pastiera di Grano. In Sicily, oranges are combined with smoked herring to produce an interesting salad, Insalata di Aringhe, Arance e Pompelmi.