La Biblioteca del Gusto
Volume 12 · Sugar
Sugar from sugar beet grown in Italy, powdered lemon from Southern Italy (7%) and Calabrian lemon essential oil (3%). The first sweet volume in the series.
In Southern Italy, citrus essence is an old tradition. In Calabria and Sicily, even before machines, the peel was pressed by hand and the essence collected with sponges. In the early twentieth century, the Italian essence industry started from here.
This volume brings that fragrance to the sugar bowl: in tea, on yoghurt, in the pastry for a tart.
The sugar comes from sugar beet grown in Italy, in the farmland of central and northern Italy.
The lemon comes in two forms. The lemon powder from Southern Italy gives the taste. The Calabrian lemon essential oil gives the aroma: it forms in the tiny glands of the outermost layer of the peel.
Sweet and bright. The lemon aroma arrives before the taste of the sugar. In hot drinks it opens up at once. In baking it replaces part of the sugar and adds freshness with no zest to grate.
Three Italian ingredients, with percentages and nutritional values stated on the label. The lemon is present both as a powder and as essential oil.
