Sicilian blood oranges, the characteristics

Sicilian blood oranges are a masterpiece of nature: beauty, aroma and flavor make them a delicious fruit.

The Italians, when it comes to blood oranges, immediately identify them with Sicily. Many do not know that the territory of origin is that of Etna and all the places that are periodically covered with volcanic ash. In fact, it is precisely the mineral substances present in abundance in the volcanic sand that give the red color to this Sicilian citrus fruit.

In just under 100 years they have become a symbol of Sicily.

Sicilian blood oranges, this fantastic wellness reserve!

Blood oranges are known for their external appearance and red-pigmented pulp with a sweet but well-balanced flavor with acid notes.
Vitamin C is present in abundance in the pulp which is rich in many other antioxidant qualities, nutrients for growth and for strengthening the immune system.

I was talking about vitamin C, or ascorbic acid, this important element helps repair organ tissues and keep skin healthy. The consumption of oranges, thanks to mineral salts and vitamins, improves digestion and represents a valid anti-stress tonic.

Oranges also in chefs' kitchens

The chefs, starting with the distant Monsù (French cooks in Sicily) used both the juice and the peel of the orange, their scent enriched the peasant cuisine elevating it to the rank of nobility.

The peel is used by pastry chefs to create candied fruit and we often find it in dessert buffets at large events covered with melted chocolate. In addition, the combination of orange with fish or used in slices as a salad, are just an example of the versatility of this delight.
We can find orange in cakes, cheesecakes, pies and jellies, parfaits and sorbets, not to mention orange marmalade. It is used in many traditional desserts, such as panforte and panettone, but also lends itself to more modern preparations, such as orange risotto, or from other cultures, such as duck with orange.

The consumption of Sicilian blood oranges simply as fruit at the end of a meal.

Not everyone knows that vitamin C is not produced by our body and, when acquired with food, after a few hours it is naturally expelled. For this reason it is important that this fruit is always present on our tables, for example, I consume it from autumn to late winter, at least twice a day, for lunch and dinner. This assures me the constant presence of vitamin C in the body, always keeping my immune defenses high.

If you are interested in a load of vitamin-filled goodness, you just have to contact us!

Distefano Società Agricola a r. l.

contrada Poggio Rosso,

strada Perrieri,

95033 Biancavilla CT

Mobile: 393 892 4350  | P.iva 05353580870