The Myth of the Amalfi Lemon, Why We Don’t Grow It

It would be impossible to discuss lemons without addressing the ever-popular question:
What about the Amalfi Lemon or the Sorrento Lemon?
Do we grow it? No, we don’t.

The reason is simple yet profound: we don’t live on the Amalfi Coast.

This is a beautiful case of terroir, a term often associated with wine but just as applicable to citrus. Terroir refers to the unique flavour imparted by the climate, soil, and environment in which a plant is grown. On the Amalfi Coast, Var. amalfitano develops thick, flavoursome rinds rich with fragrant lemon oils, a characteristic that sets it apart from other varieties like Eureka or Lisbon lemons. These trees are incredibly thorny, their skins are thick, and they are only identified as “Amalfi Lemons” when grown exclusively in that region.

But terroir is more than just soil and climate; it is also emotion and experience.

Think of Italian tomatoes, eggplants, and basil—they seem more delicious, richer in flavour, because of where they are grown and the joyful memories we associate with them. The sun, the sea, the rolling hills of the Amalfi Coast—it all adds to the romance. The same applies to lemons.

The Secret? You Can Still Make Incredible Limoncello!

While Amalfi lemons are exceptional, you don’t need them to make authentic, delicious Limoncello. The humble Eureka lemon, grown right here, is packed with bright citrus oils and vibrant flavour, making it perfect for crafting this Italian favourite.

Right now, lemon trees are laden with fruit—the perfect time to get started. Make a batch of homemade Limoncello and let it mature for a few months. By Christmas, you’ll have bottles of golden, citrus-infused goodness ready to gift. What could be better than handmade Limoncello, crafted with homegrown lemons and a whole lot of love?

Cin Cin!