Description
Clementine di Calabria PGI are citrus fruits deriving from the following cultivars, cloned selections and bud mutations: Spinoso, SRA 63, Comune, Hernandina, Fedele, Tardivo, Marisol and Nules.
Production Area
The production area of Clementine di Calabria PGI is within the territory of 61 municipalities in the provinces of Reggio Calabria, Catanzaro, Cosenza, Vibo Valenzia and Crotone, in the Calabria region.
Production Method
Clementine di Calabria PGI are cultivated in medium blend soil, in orchards that have a maximum density of 1.200 plants per hectare, mainly diffused in coastal and flat areas . The principal form of cultivation is “full crown”, with the plants planted in a rectangle. Furthermore, the clementine plantations should be located far from those of mandarins, in order to prevent cross-pollination which can lead to seeded fruit production. Harvesting is carried out once a year, in the period between November and January.
Appearance and Flavour
Clementine di Calabria PGI have a spherical shape, slightly flattened at the poles, with a minimal size of 16-18 mm. The peel is smooth and dark orange in colour, with various oil-yielding glands. The flesh is juicy, deliquescent and aromatic. The hesperidium is characterised by the absence of seeds or by a small number of them.
History
Clementine di Calabria PGI are hybrids of bitter oranges and common mandarins; they are the most lucrative of citrus fruit thanks to their early ripening and goodness. Its origins probably date back to the XX century, from the cross-pollination of the “Avana” mandarin and the “Granito” bitter orange in the vegetable garden of an orphanage in Misserghin, Algeria; this was the result of direct seeding carried out by Father Clement Rodier (from whom they took their name). According to another hypothesis, the hybrid is much older and comes from China; the Algerian priest simply introduced it into the Mediterranean. In Calabria, where this citrus fruit found its natural habitat, clementine cultivation became widely spread between 1930 and 1950, and since then it has become a stable and extremely important cultivation, both for the economy and tradition of the area.
Gastronomy
Clementine di Calabria PGI should be kept in the fridge, where their characteristics remain unaltered for several weeks. They are generally eaten after a meal in their natural ripe form, although they are widely used in the preparation of sorbet, juices, syrups, liqueurs, jams and fruit salads, as well as seasonal fruit-based desserts, such as ricotta orange and clementine flan and clementine mousse. They are a real delicacy when covered with chocolate or candied. More recently, this fruit has become an ingredient in pasta dishes: for example, “Tagliolini with courgette and Clementine di Calabria PGI”, an extremely simple recipe using fresh pasta, courgette, clementine, crushed pistachio and shallot, seasoned with white wine, extra virgin olive oil, fresh mint, salt and pepper. Clementine di Calabria PGI are also widely used in the cosmetic industry for the preparation of tonic lotions and masks for the face.
Marketing
The product is marketed as Clementine di Calabria PGI. They are sold in sealed packets with a minimum capacity of 0.5 kg.
Distinctive Features
Clementine di Calabria PGI, which grow in an area with a mild and regular climate, is the only clementine that ripens extremely early, at the beginning of October.
