All the fragrance of Sicily, in a special tangerine.
Origin
A fruit with very few seeds, very sweet, juicy, with a thin peel and with the characteristic smell of the territory. The tardivo mandarin from Ciaculli is a specialty, a unique product made by a Consortium that unites 65 small- scale bio farmers from the south east suburbs of Palermo, Ciaculli, and it belongs to the citrus family. During the 40’s this fruit was born from a late spontaneous mutation of the avana tangerine in a very small area also called Conda D’Oro that used to include the small villages of Ciaculli and Croceverde Giardina. This tangerine is called in dialect marzuddu, “that ripens in March” and this niche variety of citrus ripens later if compared to others, from January to March.
Cookit
The Tardivo can be used for many recipes, and it can accompany many dishes, sweet and savory. Many recipes combine this tangerine with fish, because its sweetness creates a contrast with the strong taste of fish. But it is also perfect to make delicious jams and desserts… Grom, a very famous ice cream producer, decided to dedicate to this sugary fruit a specific flavor, that is available from December to February. Many tasty products are created thanks to this variety of mandarin like: marmalades, juices, liquors and, obviously, slushes.
Did you know
The tardivo mandarin, as many other citrus, is full of C vitamins and anti-oxidant properties that help protect and improve the immune system. Also, there is a high concentration of B1 and B2 vitamins that, besides stimulating the appetite and facilitating the digestion, help the respiratory system. These fruits are full of beta-carotene, fibers and PP vitamins that help fight pellagra. The mandarin from Ciaculli is a product safeguarded by Arca del Gusto, by Slow Food.
