Lemon

These were imported by the Romans and were first grown in Italy in the seventh century. In the symbolism of the Catholic Church, the lemon often appears to represent fidelity. The juice of this fruit, omnipresent in Italian cooking, especially that of the south, gives wonderful flavor and life to the dishes it is added to. Lemons are so abundant in Sicily (which produces 90 percent of Italy’s total) that one could paraphrase the cliche about coals to Newcastle, substituting lemons and Palermo. Use lemon juice to prevent cut fruits and vegetables such as apples and artichokes from discoloring. Lemon peel, washed and perhaps air-dried, is delicious when judiciously grated into certain sauces and fillings for stuffed pasta.