The Amalfi lemon is widely regarded by cooks as the prince among lemons. Grown on the hills of Campania in Italy - in particular around Sorrento and Amalfi - it is at its best in the summer months.
The fruit is not waxed, and if you finely grate its skin, you will release its intensely lemony aromatic oils. A dish of pasta tossed with Amalfi lemon zest, parsley, garlic and extra-virgin olive oil is heavenly. Its bitter pith is thick - perfectly designed for home-made candied peel or lemon marmalade. Its flesh is pale and juicy, with a delicious fruitiness that softens its natural sourness. It's the sort of lemon to tempt you into nibbling its flesh on a hot day or squeezing its juice to make a lemon granita speckled with black pepper. #mycaterina
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Check out these gorgeous greens on display in Cyprus! Here are three tips for choosing and enjoying leafy greens, whether they're from a farmers market or the supermarket:
1. Choose dark leafy greens. Generally, the darker the color, the richer in nutrients.
2. Pair the greens with olive oil. Many of the important vitamins are better absorbed with healthy fats.
3. Enjoy greens raw AND cooked. In some greens, cooking enhances nutrients. In others, raw is best. So you get to enjoy cooked greens and salads, too!