Citrons, the most ancient and aromatic citrus fruit, first came to Italy in 200 BC. It has almost no juice but the perfume and aroma of the peel and thick pulp make it perfect for candied fruit and other culinary uses, not to mention its importance for the Hebrew harvest festival Succoth.
Calabrian tour guide and gastronomical expert Nunzia Bruno and I chatted about Calabrian citrons, their history and how they're used.
Check out the show notes for photos, recipes and links.
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