Clementine del Golfo di Taranto PGI are fresh clementine belonging to the Citrus clementine Hort. ex Tanaka species, deriving from the following varieties: Comune, Fedele, Precoce di Massafra or Spinoso, Grosso Apulia, ISA, SRA 63 and SRA 89.
The production area of Clementine del Golfo di Taranto PGI is within the territory of the municipalities of Palagiano, Massafra, Ginosa, Castellaneta, Palagianello, Taranto and Statte in the Province of Taranto, in the Apulia region.
The terrain, which is even and almost always flat, is fertile, low and well drained, making year-round irrigation easier: watering is carried out with drops or jets aimed directly at the plant; the crown is avoided in order to prevent putrefaction around the neck of the plant. Pruning is carried out annually in late spring, with the aim of balancing the productive and vegetative functions. Fertilising is based on the fertility of the soil and is carried out triennially. Harvesting is carried out exclusively by hand with the aid of secateurs. The harvesting period varies depending on the variety; the Comune has the longest productive period, while the others are first fruits. The harvested fruits are dried and must have at least a few leaves.
Appearance and Flavour
Clementine del Golfo di Taranto PGI are characterised by a circular shape, with slightly flattened poles and a smooth and lightly wrinkled skin. They are orange in colour, with a maximum of 30% of their skin being green. They are seedless, with a 5% tolerance of fruit containing a maximum of three seeds. They have an intense and long-lasting aroma and a sweet and aromatic flavour.
The name “clementine” derives from Clemente Rodier, the monk who discovered them in Algeria. However, its origins are controversial: some authors say that that it was a natural hybrid found in Algeria in 1898, while according to Tanaka, clementine are citrus fruits similar to the Chinese Canton mandarin (Citrus clementine Hort.). Its diffusion in the Taranto area dates back to the XVIII century, but specialised cultivation only began during the XX century. After the Second World War, there was an increase in the specialisation of citrus fruit cultivation in the Gulf of Taranto, thanks to the Agrarian Reform which gave farmers the appropriate water resources.
Clementine del Golfo di Taranto PGI can be kept in the fridge for up to several weeks. Refreshing and diuretic, they have a high content of vitamin C and are mostly eaten raw: they are also used to prepare juices, syrups, sorbets and marmalades. Clementine del Golfo di Taranto PGI are also used in the cosmetic industry to make tonic lotions.
The production area of Clementine del Golfo di Taranto PGI is characterised by a warm, sunny and non-humid climate, which has a positive effect on the growth and maturation processes of the fruits, giving them excellent qualitative characteristics.