Cooking with Scordia Citrus: 3 Traditional Recipes and the Secrets of Edible Peel

In the heart of the Plain of Catania, at the foot of Mount Etna, the land of Scordia has for generations produced citrus fruits with an unmistakable flavour and aroma. From iconic red-fleshed oranges (Navel, Sanguinello, Tarocco) to fragrant lemons and tangerines, Sicilian citrus fruits are not only perfect for fresh consumption, but also play a starring role in traditional Sicilian cuisine.

In this guide from our family recipe book, we discover how to best use our edible and untreated peel citrus fruits, from savoury dishes to desserts and after-dinner treats.

1. Savoury: Navel Orange, Fennel and Marinated Olive Salad

A classic of Sicilian peasant tradition, perfect as a fresh appetizer or a refreshing side dish. The sweetness of the orange perfectly complements the crunchiness of the fennel and the savouriness of the olives.

• Ingredients:

  • 2 Scordia Navel Oranges (with edible peel)

  • 1 fresh fennel bulb

  • Marinated green or black olives Sicula Food Express

  • Nocellara dell'Etna Extra Virgin Olive Oil

  • Salt, black pepper and a pinch of wild oregano

• Preparation:

  1. Peel the Navel oranges, removing all white pith, and slice them thinly.

  2. Slice the fennel very thinly.

  3. Arrange the oranges and fennel on a serving platter, add a generous handful of marinated olives.

  4. Dress with a generous drizzle of Nocellara dell'Etna EVO Oil, salt and freshly ground pepper.

2. Sweet: Soft Orange Cake with Candied Peel

Thanks to the edible and untreated peel of our citrus fruits, we can use both the juice and the grated zest to unleash an intense and natural aroma.

• Ingredients:

  • Juice and grated zest of 2 Sanguinello or Navel Oranges

  • Candied orange peels Sicula Food Express (for decoration)

  • 300g all-purpose flour

  • 180g sugar

  • 3 eggs

  • 80ml delicate EVO oil or seed oil

  • 1 sachet of baking powder

• Preparation:

  1. Whip the eggs with the sugar until a fluffy mixture is obtained.

  2. Add the EVO oil, the juice and the grated zest of fresh Scordia oranges.

  3. Fold in the sifted flour and baking powder, mixing gently.

  4. Pour into a greased pan and bake at 180°C for about 35-40 minutes.

  5. Once cooled, garnish the surface with a dusting of icing sugar and our candied orange peels.

3. After-Dinner and Social Gatherings: The Art of Homemade Liqueur

The edible peel of our lemons and oranges is the fundamental ingredient for those who love to prepare traditional liqueurs at home, such as Limoncello or Arancello. By infusing the essential oil-rich peels in pure alcohol for about 10-15 days, you get a fragrant and genuine digestive.

And if you prefer the convenience of ready-bottled tradition? You can enjoy our Artisan Limoncello or the Citrus Amaro, served strictly chilled after a meal.

Bring the Plain of Scordia to Your Home

All our citrus fruits are harvested at the right degree of ripeness and shipped within a few hours of harvesting, without chemical treatments on the peel.

👉 [Discover the Fresh Citrus Collection on Sicula Food Express] and order true Sicilian oranges for home delivery now!