Sorrento lemons are special for their intense aroma and unique flavor. They grow in the mild climate of the Sorrento Peninsula and benefit from the mineral-rich volcanic soil. Their peel is particularly thick and rich in essential oils, making them ideal for the production of the famous limoncello.

Certainly, our experiences involve picking lemons. it is a popular experience for tourists, we offer the opportunity to learn about the cultivation of lemons up close

Sorrento is famous for its breathtaking landscapes, views of the Gulf of Naples and Mount Vesuvius, rich history and culture, and of course, its lemons. The city is also known for the production of limoncello and as a renowned tourist destination with many attractions, including the historic center, Marina Grande, and beaches.

The main season for lemons runs from February to October, with the peak harvest in spring and summer. However, due to the favorable climate, lemons are available year-round.

Sorrento and Amalfi are both famous for their lemons. These towns on the Amalfi Coast produce high-quality lemons used to make limoncello and other specialties.

Amalfi lemons, known for their size and quality, are among the most expensive in the world. However, prices can vary greatly depending on the rarity and quality of the harvest

The "giant lemons" of Sorrento are known for their larger size compared to common lemons. These lemons have a thick peel and are very juicy, making them ideal for the production of limoncello and other lemon-based products.

Meyer lemons are typically in season during the winter, from November to March. Therefore, in July, they are not in their main season.

Lemons from the Amalfi Coast, particularly those from Sorrento and Amalfi, are often considered among the best in the world for their unique flavor and exceptional quality.

The Limone di Sorrento is a variety of lemon grown in the Sorrento Peninsula. It is known for its thick peel rich in essential oils, aromatic flavor, and predominant use in the production of limoncello.

Sorrento lemons tend to have a thicker peel and a more intense aroma compared to Amalfi lemons. Both are of high quality but are grown in slightly different areas of the Amalfi Coast, giving them unique characteristics.

The best months to harvest lemons are generally from March to July, with variations depending on the variety and specific climatic conditions of the year.

The best limoncello in Italy is often associated with the Amalfi Coast, particularly Sorrento and Amalfi. Many local producers offer high-quality, artisanal limoncello.

Amalfi lemons can be eaten fresh, sliced and sprinkled with sugar. They are often used to make lemonades, desserts, and of course, limoncello. Their peel is edible and can be used in cooking to flavor various dishes.

Amalfi lemons, known as "Sfusato Amalfitano," are famous for their large size, elongated shape, and thick, fragrant peel. They have a unique flavor that is less acidic and sweeter compared to other lemons, making them perfect for culinary uses, particularly in making limoncello, a traditional Italian lemon liqueur.

Sorrento is famous for its lemons due to the region's ideal growing conditions, which include fertile volcanic soil and a mild Mediterranean climate. Sorrento lemons, or "Femminello St. Teresa," are renowned for their juiciness, intense aroma, and thick, aromatic peel.

The lemons in Sorrento are so big due to the fertile volcanic soil, optimal climate conditions, and careful cultivation methods passed down through generations. Learn about all the other features during our experiences

Yes, you can eat the skin of the Amalfi lemon. Its thick, aromatic peel is often used in cooking and baking, and is a key ingredient in making limoncello. The skin is less bitter and more flavorful compared to other lemon varieties.