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thumb The Siracusa Lemon PGI (in Italian, ''Limone di Siracusa IGP'') is the fruit of the cultivar "femminello siracusano" and its clones, corresponding to the botanical species Citrus x limon L. Burm. The ''femminello siracusano'' cultivar is the most common variety of lemon in Italy,〔The Siracusa region accounts for 42% of the national lemon-growing land area.〕 and produces three flowerings: the ''primofiore'' 〔divided into ''primofiore verde'' from October to December, and ''primofiore invernale'' from December to March.〕 (from October to March), the ''bianchetto'' 〔Also less commonly known as the ''maiolino''.〕 (from April to June) and the ''verdello'' 〔or ''summer lemon''.〕 (from July to September). ==Origins== The lemon plant originates in Burma, where it is found growing wild: from there it crossed the Middle East, Mesopotamia, and Palestine, to the Mediterranean, where it found the perfect conditions to thrive.〔(Storia e proprietà del limone di Siracusa. )〕 The natural habitat of the lemon lies in a strip from the 40° parallel in the North to the 40° parallel in the South: this strip includes California, Uruguay, Argentina, South Africa and the Mediterranean basin, in particular Italy, Spain, Greece and Turkey. In the Fifteenth and Sixteenth centuries, when there was an aristocratic monopoly on citrus growing, the use of lemons was confined to luxury foods. It began to be cultivated more intensively in Siracusa from the early Seventeenth century, through the work of the Jesuit Fathers, who were expert growers. The lemon went on to become one of the principal sources of wealth in the region, reaching an output of around 11.500 tonnes in 1891. This success catalysed the birth in Sicily of various citrus related industries, which extracted juice concentrates, calcium citrate and the citric acid from the fruit. During this period the Siracusa lemon made a considerable fortune in foreign markets, especially in the United States and in England, as confirmed by records from the second half of the eighteenth century, held in Siracusa's ''Camera di Commercio e Arti (Chamber of Commerce and Arts)''.〔Together with wheat, wine and carob, citrus fruit was one of the most important exports from Siracusa, until the outbreak of the First World War. Though less extensive, the export of olive oil and unshelled sweet almonds was also considerable.〕 Records regarding shipments at the Port of Siracusa in the early nineteenth century indicate that the principal destinations for lemons, oranges, both sweet and bitter, concentrated lemon juice and calcium citrate were the ports of Trieste, London, Fiume, Liverpool, Glasgow, Manchester, Malta and Odessa.〔Official records of the Port of Siracusa, citrus harvests 1902-1903 and 1903-1904.〕 Despite the urbanisation and industrialisation that occurred at the beginning of the post-war period, lemon growing was anything but abandoned in the Siracusa area, and still today continues to be a very important economic mainstay: Siracusa is considered, in qualitative and quantitative terms, a hub for fresh lemons in both the Italian and European markets. On 3 February 2011 the name ''Limone di Siracusa (Siracusa Lemon)'' was registered as having Protected Geographical Indication (PGI) – Regulation (EC) n. 96/2011. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Siracusa Lemon」の詳細全文を読む スポンサード リンク
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