by Giuseppe Larosa | Aug 24, 2026 | Tips
A vinaigrette is not oil with a random squeeze of lemon. A starting ratio and a tasting make the emulsion repeatable and suitable for the dish. Ingredients and doses For approximately 120 ml use 80 ml of extra virgin olive oil, 30 ml of lemon juice, a teaspoon of...
by Giuseppe Larosa | Aug 24, 2026 | Tips
Salt and zest make a simple seasoning, but the moisture must be removed. Otherwise the jar will compact and lose its scent. Ingredients and doses Use 100 g of sea salt and the fine zest of two lemons with specifically edible peel. Avoid the white part completely. The...
by Giuseppe Larosa | Aug 24, 2026 | Tips
The creaminess can arise from cooking water, cheese and movement. The cream is not necessary and risks covering the scent of the lemon. Ingredients and doses For four people: 320 g of spaghetti, a Syracuse lemon, 60 g of pecorino or parmesan, 40 g of butter or oil,...
by Giuseppe Larosa | Aug 24, 2026 | Tips
Bianchetto and Maiolino indicate the same spring typology as Femminello Siracusano. The double name comes from the lighter color and the period that arrives around May. The short answer The rind is light yellow and the fruit may appear less intensely colored than...
by Giuseppe Larosa | Aug 24, 2026 | Tips
Primofiore is the autumn-winter face of the Femminello Siracusano. Yellow peel, juice and scent make it the most immediately recognizable lemon of the annual sequence. The short answer The fruit tends to be elliptical, with juicy pulp and clear acidity. The color and...
