Blood Oranges

Ciao amici,

Buon anno! I hope everyone’s New Year is off to a good start.

While it’s cold and windy here in New York, one of the perks of winter is citrus fruits being in season and favorite one is the dramatic, bright red Sicilian blood orange.There are three types of blood oranges: tarocco, moro and sanguinello and they all have IGT designations that recognize their origin and quality, in the same way as many wines and other iconic foods of Italy.

Grown in the groves surrounding Mount Etna in southeast Sicily, they are typically seedless and get their color from flavor compounds that also pack in exponentially more vitamin C than regular oranges. No wonder blood oranges were believed to have healing properties like curing snakebites!

Here are few ways to bring a bit of Sicilian sunshine to your winter with blood oranges:

• Use in place of lemon and squeeze on fish.

• Thinly slice and place on top of cakes for decoration.

•  Mimosas with blood orange juice.

• Roast slices and add to a salad.

I hope you peel open an arancia rossa soon while they are in season. Want to brighten up your winter with more Italian delicacies? Let’s plan a chocolate class together next month!

Keep warm!Un abbraccio,

Lisa

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