ingredients: lemon peel ("lemone di Sorrento P.G.I"), glucose-frustose syrup, sugar
Italian Sorrento lemons, also known as Limone di Sorrento or Sorrento lemons, are a renowned variety of lemons that are grown in the region of Sorrento, located on the southwestern coast of Italy.
They are highly prized for their unique characteristics and have been granted Protected Geographical Indication (PGI) status by the European Union, which ensures their authenticity and origin.
They have a vibrant yellow peel, medium to large size, and a slightly wrinkled surface. These lemons are highly aromatic, with an intense, fragrant scent. The flavor is a delightful combination of sweet, tangy, and slightly bitter notes.
They are used in various culinary applications, including desserts, seafood dishes, salads, dressings, and marinades. Sorrento lemons are also famous for their use in the production of Limoncello, a traditional Italian lemon liqueur.
They thrive in the Mediterranean climate of the Sorrento Peninsula, just south of Naples where the fruit benefits from warm summers, mild winters, volcanic soil, abundant sunshine, and sea breezes.
The season for Sorrento lemons is from February to July, with peak harvest in May and June.
These lemons are wonderful! We know them from Panettone and Lemon Olive oil and love both of those products!
Product is processed and packed in a facility that also handles wheat, soy, tree nuts, peanuts, chocolate (milk) and other allergens
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I only drink mocktails now, so here's a tip. Take one of the candied lemon peels, slice it into a quarter pencil length strips, and add one or two to your favorite mocktail. This adds a nice taste and a visual touch, especially to amarro type drinks. Plus, as it soaks and gets soft, it becomes fun to eat right in the glass!
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Best Cocoa Ever
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Our favourite cocoa
I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!
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