{"id":2264,"date":"2026-07-17T15:54:29","date_gmt":"2026-07-17T15:54:29","guid":{"rendered":"https:\/\/giancarlopolenghi.it\/varieties-of-italian-lemons-a-guide-to-the-finest-cultivars-and-their-characteristics\/"},"modified":"2026-10-01T15:03:26","modified_gmt":"2026-10-01T15:03:26","slug":"italian-lemon-varieties","status":"publish","type":"post","link":"https:\/\/giancarlopolenghi.it\/en\/italian-lemon-varieties\/","title":{"rendered":"Varieties of Italian lemons: a guide to the finest cultivars and their characteristics"},"content":{"rendered":"\t\t
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We\u00a0use\u00a0lemons\u00a0every\u00a0day,\u00a0often\u00a0without\u00a0stopping\u00a0to\u00a0wonder\u00a0where\u00a0they\u00a0come from or\u00a0what\u00a0distinguishes\u00a0one\u00a0fruit\u00a0from\u00a0another\u00a0in\u00a0terms\u00a0of\u00a0flavour, aroma,\u00a0colour\u00a0and\u00a0juice\u00a0content.<\/p>\n

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But how many varieties of lemons are there really?<\/strong> There is no exact figure: worldwide, there are countless varieties,
\nincluding cultivated varieties, hybrids and local ecotypes, which are difficult to count definitively. In Italy, however, the figure is clear: there are seven PGI designations dedicated to lemons. <\/strong><\/p>\n

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In this article, we offer an overview of the main varieties of lemons, starting with Italy <\/strong>\u2013 a country with a long tradition of citrus cultivation linked to its specific growing regions. This heritage is also celebrated by Polenghi through
\nits organic and natural lemon juice<\/a>.<\/p>\n

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The Italian lemon: why it is different from all the others<\/h2>\n

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Citrus limon<\/a>\u00a0belongs to the\u00a0Rutaceae\u00a0family, and the term \u2018lemon\u2019 refers to both the plant and the fruit. Yellow and generally oval in\u00a0shape,\u00a0it has a more or less thick and rough skin and a white inner layer, known as the albedo.<\/p>\n

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In a\u00a0favourable\u00a0climate,\u00a0the plant can flower and bear fruit several times a year<\/strong>: depending on the harvest period, the\u00a0colour, juiciness and aromatic intensity of the fruit vary.<\/p>\n

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\n\n\n\n\n\n\n\n
Type<\/th>\nApproximate season<\/th>\nColour\/characteristics<\/th>\nIdeal use<\/th>\n<\/tr>\n<\/thead>\n
Primofiore<\/strong><\/td>\nOctober\u2013March\/April<\/td>\nWinter\u00a0lemon,\u00a0yellow,\u00a0aromatic,\u00a0juicy<\/td>\nJuice,\u00a0dressings, desserts,\u00a0everyday\u00a0use<\/td>\n<\/tr>\n
Bianchetto or\u00a0Maiolino<\/strong><\/td>\nApril\u2013June<\/td>\nSpring\u00a0lemon,\u00a0paler,\u00a0fresh<\/td>\nSorbets, creams, drinks, light recipes<\/td>\n<\/tr>\n
Summer\u00a0lemon\u00a0or Verdello<\/strong><\/td>\nJune\/July\u2013September<\/td>\nSummer\u00a0lemon, green or\u00a0greenish-yellow\u00a0rind<\/td>\nGranitas, cocktails,\u00a0cold\u00a0dishes,\u00a0fish<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

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The main varieties of Italian lemons: characteristics and uses<\/h2>\n

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There is a rich variety of Italian lemons<\/strong>: some are known for their abundant juice, others for their fragrant zest, and still others for their delicate\u00a0flavour\u00a0or their strong link to the local area.<\/p>\n

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Let\u2019s\u00a0explore the best-known varieties to discover their\u00a0similarities,\u00a0differences\u00a0and main uses<\/strong>.<\/p>\n

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Femminello Siracusano PGI: the most widely grown Italian variety and the heart of Polenghi juice<\/h3>\n

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The\u00a0Femminello\u00a0Siracusano\u00a0is one of the most representative varieties in Italian lemon cultivation<\/strong>. Associated with the Syracuse Lemon PGI, this citrus fruit can produce lemons at various times of the year, depending on the flowering period.<\/p>\n

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The name \u2018Femminello\u2019 refers to the plant\u2019s fertility, as it\u00a0is capable of flowering\u00a0several times a year and producing fruit with a high juice content. The balance between juice, peel and essential oils makes it versatile: it can be used in sweet and\u00a0savoury\u00a0recipes, drinks, condiments, baked goods, ice cream and liqueurs.<\/p>\n

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It is precisely this native Sicilian variety that\u00a0Polenghi\u00a0Spinagallo\u00a0showcases:\u00a0Polenghi Spinagallo\u2019s organic lemon juice<\/a>\u00a0is made from the \u2018Femminello\u00a0Siracusano\u2019 grown on the historic Fondo Spinagallo estate in Syracuse. A concrete example of how a local variety becomes the raw material for an everyday product.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Amalfi Coast PGI Lemon: the lemon with the intense aromas of the Amalfi Coast<\/h3>\t\t\t\t<\/div>\n\t\t
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Also known as\u00a0Sfusato Amalfitano<\/strong>, it has a\u00a0tapered elliptical shape, a medium-thick citrine-yellow peel rich in essential oils, and juicy, almost seedless flesh<\/strong>.
It is the \u2018zest lemon\u2019<\/strong>: ideal for pastries, limoncello, candied fruit and creams, where its fragrance takes\u00a0centre\u00a0stage.
It is grown on the terraces of the Amalfi Coast,\u00a0benefiting\u00a0from a mild climate and sea exposure.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Sorrento Lemon PGI: the king of Campania\u2019s pergola-grown lemons<\/h3>\t\t\t\t<\/div>\n\t\t
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Belonging to the\u00a0Ovale\u00a0di Sorrento<\/strong>\u00a0(or\u00a0Massese) ecotype, it is\u00a0oval in shape, medium to\u00a0large in size, with a peel rich in essential oils and very juicy flesh with high acidity.
It grows in the traditional pergola-style lemon groves of the Sorrento Peninsula and the island of\u00a0Capri<\/strong>, and\u00a0is harvested by hand to preserve the peel.
Perfect for limoncello, jams, sorbets, and desserts.<\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Interdonato from Messina PGI: Italy\u2019s most delicate lemon<\/h3>\t\t\t\t<\/div>\n\t\t
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Compared to other varieties that are more aromatic or juicier, the\u00a0Interdonato di Messina PGI\u00a0<\/strong>is\u00a0characterised\u00a0by its delicate\u00a0flavour\u00a0profile. Originating from a natural hybrid between a citron and a lemon,\u00a0it owes its name to Giovanni Interdonato<\/strong>, a\u00a0colonel in Garibaldi\u2019s army\u00a0<\/strong>who selected it in the Messina area in the 19th century. It is distinguished by its\u00a0early ripening, thin skin, sweet\u00a0flavour\u00a0and moderate acidity.<\/strong><\/p>\n

It is a lemon of gentle balance: excellent for eating fresh or paired with\u00a0tea, when\u00a0a touch of freshness is needed without overpowering other\u00a0flavours<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Femminello del Gargano PGI: the scent of Puglia<\/h3>\n

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Lemon cultivation has also reached Puglia<\/strong>. Rich in essential oils and highly fragrant, its shape varies with each flowering season (ellipsoidal, oblong, ovoid or globular). Compared to the Femminello Siracusano, which is more closely associated with juice and processing, here it is the zest and aroma that matter<\/strong>: desserts, biscuits, jams, liqueurs, limoncello and fish dishes.<\/p>\n

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Etna Lemon PGI and Rocca Imperiale Lemon PGI: the lesser-known gems<\/h3>\n

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Although less well-known, there are two other lemon varieties that deserve attention: the\u00a0Etna Lemon PGI<\/strong>\u00a0and the\u00a0Rocca Imperiale Lemon PGI<\/strong>.<\/p>\n

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The\u00a0Etna Lemon PGI\u00a0<\/strong>is\u00a0derived from the\u00a0Femminello\u00a0and Monachello varieties, with the typical seasonal types (Primofiore,\u00a0Bianchetto,\u00a0Verdello); the volcanic soils and microclimate define its\u00a0flavour\u00a0and aroma. Suitable for juice, granitas,\u00a0drinks\u00a0and fresh desserts.<\/p>\n

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The Limone di Rocca Imperiale PGI<\/strong>, from Calabria, is elongated in shape, medium in size, with few seeds and plenty of juice. It has an intense and lingering aroma but a balanced, non-bitter flavour: ideal for cakes, custards, delicate desserts and eating fresh.<\/p>\n

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Procida Lemon<\/h3>\n

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This is not a PGI\u00a0variety\u00a0but a\u00a0local variety included in Slow Food\u2019s Ark of Taste<\/strong>, known as the\u00a0\u2018bread lemon\u2019<\/em>\u00a0due to the exceptionally thick and spongy white pith beneath the\u00a0peel<\/strong>.<\/p>\n

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It turns the idea of the lemon as a juice fruit on its head: here, the albedo takes\u00a0centre\u00a0stage. Medium to\u00a0large in size, elliptical in shape, with a tangy\u00a0flavour\u00a0and intense\u00a0aroma,\u00a0it is perfect served in slices, for example in a lemon salad.<\/p>\n

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Here is a handy summary table to help you\u00a0recognise\u00a0the most interesting lemon varieties:<\/p>\n

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\n\n\n\n\n\n\n\n\n\n\n\n\n
Variety<\/th>\nHow to recognise it <\/strong><\/th>\nProfile <\/strong><\/th>\nRecommended uses<\/th>\n<\/tr>\n<\/thead>\n
Femminello Siracusano PGI<\/strong><\/td>\nRepeat-flowering, very juicy, linked to\u00a0Primofiore\/Bianchetto\/Verdello<\/td>\nVersatile, fresh,\u00a0aromatic<\/td>\nJuice, drinks, dressings, processed products<\/td>\n<\/tr>\n
Amalfi Coast PGI Lemon<\/strong><\/td>\nTapered shape, fragrant rind, few\u00a0seeds<\/td>\nVery aromatic<\/td>\nPastry, zest, limoncello, candied peel<\/td>\n<\/tr>\n
Sorrento Lemon PGI<\/strong><\/td>\nOval\u00a0shape,\u00a0rind\u00a0rich\u00a0in\u00a0essential\u00a0oils,\u00a0very\u00a0juicy<\/td>\nIntense,\u00a0traditional,\u00a0balanced<\/td>\nLimoncello, jams,\u00a0sorbets, desserts<\/td>\n<\/tr>\n
Interdonato from Messina PGI<\/strong><\/td>\nThin\u00a0rind,\u00a0early\u00a0ripening, moderate\u00a0acidity<\/td>\nDelicate, mild<\/td>\nTea, light desserts,\u00a0creams<\/td>\n<\/tr>\n
Femminello del Gargano\u00a0PGI<\/strong><\/td>\nYellow-citron\u00a0rind,\u00a0intense aroma,\u00a0variable\u00a0shape<\/td>\nAromatic,\u00a0persistent<\/td>\nDesserts,\u00a0liqueurs, jams,\u00a0fish<\/td>\n<\/tr>\n
Etna Lemon PGI<\/strong><\/td>\nFemminello and Monachello,\u00a0seasonal\u00a0types<\/td>\nFresh,\u00a0regional,\u00a0citrusy<\/td>\nGranitas,\u00a0juice, drinks,\u00a0dressings<\/td>\n<\/tr>\n
Rocca Imperiale Lemon PGI<\/strong><\/td>\nElongated\u00a0shape,\u00a0few\u00a0seeds,\u00a0abundant\u00a0juice<\/td>\nDelicate,\u00a0not\u00a0bitter<\/td>\nDesserts,\u00a0creams,\u00a0fresh\u00a0consumption<\/td>\n<\/tr>\n
Procida Lemon<\/strong><\/td>\nLarge,\u00a0thick\u00a0albedo, \u201cbread\u00a0lemon\u201d<\/td>\nTart,\u00a0fragrant,\u00a0distinctive<\/td>\nLemon salad, sliced fresh<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

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Lemon varieties around the world: the surprising facts you wouldn\u2019t expect<\/h2>\n

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As well as the seven Italian PGI varieties, the world of citrus fruits holds some intriguing varieties, which help us understand just how many nuances exist beyond the most common yellow lemon.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Meyer lemon: sweet and versatile, a cross between a lemon and a mandarin <\/h3>\t\t\t\t<\/div>\n\t\t
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The Meyer lemon<\/strong>\u00a0is one of the most interesting international varieties to mention because it is\u00a0very different\u00a0from the classic Mediterranean lemon. According to the\u00a0University of California\u2019s Citrus Variety Collection<\/a>, it may be a\u00a0hybrid between a lemon and an orange<\/strong>, introduced to the United States from Beijing in 1908 by the botanist Frank Meyer.<\/p>\n

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Round and compact, with smooth yellow-orange skin and pale\u00a0flesh,\u00a0it has a sweeter, milder\u00a0flavour<\/strong>. Excellent for baked goods, custards,\u00a0jams\u00a0and cocktails.<\/p>\n

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The plant is compact and ornamental, and is also suitable for growing at home.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Red lemon (Rosso di Arqu\u00e0 Petrarca): an Italian rarity waiting to be rediscovered<\/h3>\t\t\t\t<\/div>\n\t\t
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The\u00a0red lemon<\/strong>\u00a0is often mentioned amongst Italy\u2019s curiosities; it is also known as: a rare and ornamental variety, prized\u00a0above all for\u00a0the\u00a0colour\u00a0of its fruit.<\/p>\n

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Compared to the more common yellow lemon, it is distinguished by the\u00a0colour\u00a0variations of its peel\u00a0<\/strong>and, in some cases, its flesh, which can take on\u00a0pinkish,\u00a0orange\u00a0or reddish hues<\/strong>\u00a0depending on ripeness and climatic conditions. The peel can be thick and wrinkled,\u00a0containing\u00a0essential oils, whilst the\u00a0flavour\u00a0tends to be\u00a0more tart and intense.<\/p>\n

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Rather than for widespread culinary use,\u00a0the red lemon is of interest for its ornamental value and visual impact<\/strong>. It can be used in cooking in\u00a0a similar way\u00a0to the common lemon, but is\u00a0mainly used\u00a0in visually striking dishes, liqueurs, jams, candied fruit or as a decoration.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Buddha\u2019s Hand (Citrus medica var. sarcodactylis): it is not a lemon, but it belongs to the family<\/h3>\t\t\t\t<\/div>\n\t\t
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The\u00a0<\/strong>Buddha\u2019s Hand<\/strong><\/a>\u00a0is not a lemon but a citron<\/strong>, that is, a variety of\u00a0Citrus medica<\/em>. It is therefore a citrus fruit belonging to the\u00a0Rutaceae\u00a0family, like lemons, citrons,\u00a0oranges\u00a0and mandarins, but it is not a true variety of\u00a0lemon.<\/p>\n

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Its main characteristic is its unusual shape:\u00a0the fruit is divided into elongated segments resembling the fingers of a hand<\/strong>; the interior consists\u00a0almost entirely\u00a0of white pith, with no juicy pulp.<\/p>\n

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It is not squeezed for juice<\/strong>: thanks to its intense fragrance, it is used for candied fruit, grated\u00a0zest\u00a0and liqueurs.\u00a0In China and Japan, it has been a symbol of good fortune and long life for centuries.<\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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How to recognise different varieties of lemons: a comparison of shape, peel and juice<\/h2>\n

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To\u00a0recognise\u00a0different varieties of lemons, look out for a few practical features:\u00a0shape,\u00a0colour, peel thickness, juice content, presence of seeds,\u00a0flavour\u00a0profile\u00a0and harvest season.\u00a0<\/strong><\/p>\n

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Bear in mind that\u00a0colour\u00a0should not be taken at face value:\u00a0a green lemon is not necessarily\u00a0unripe; it may simply be a \u2018verdello\u2019<\/strong>,\u00a0i.e.\u00a0a summer lemon. It is best to consider appearance,\u00a0season\u00a0and culinary use together.<\/p>\n

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\n\n\n\n\n\n\n\n\n\n\n\n
Feature to observe<\/th>\nWhat it indicates<\/th>\nUseful examples<\/th>\n<\/tr>\n<\/thead>\n
Shape<\/strong><\/td>\nDistinguishes\u00a0oval,\u00a0tapered, or\u00a0elongated\u00a0lemons<\/td>\nCosta d\u2019Amalfi\u00a0tapered, Sorrento\u00a0oval, Rocca Imperiale\u00a0elongated<\/td>\n<\/tr>\n
Rind<\/strong><\/td>\nThickness, texture, and\u00a0essential\u00a0oils\u00a0affect\u00a0aroma and\u00a0zest\u00a0use<\/td>\nAmalfi and Gargano\u00a0very\u00a0aromatic, Procida with\u00a0thick\u00a0albedo<\/td>\n<\/tr>\n
Colour<\/strong><\/td>\nCan\u00a0depend\u00a0on\u00a0variety, season, or\u00a0ripeness<\/td>\nVerdello\u00a0greenish-yellow, Meyer yellow-orange, red-tinged lemon<\/td>\n<\/tr>\n
Juice<\/strong><\/td>\nIndicates\u00a0the best\u00a0culinary\u00a0use<\/td>\nSiracusano\u00a0well suited to juicing, Sorrento juicy and aromatic<\/td>\n<\/tr>\n
Acidity<\/strong><\/td>\nAffects\u00a0use in drinks, desserts, or\u00a0fresh\u00a0consumption<\/td>\nInterdonato\u00a0milder, verdello\u00a0fresh\u00a0and\u00a0citrusy<\/td>\n<\/tr>\n
Seeds<\/strong><\/td>\nSome\u00a0varieties\u00a0have\u00a0few\u00a0or\u00a0almost\u00a0none<\/td>\nCosta\u00a0d\u2019Amalfi\u00a0and\u00a0Rocca Imperiale\u00a0nearly seedless<\/td>\n<\/tr>\n
Harvest\u00a0period<\/strong><\/td>\nCan\u00a0change\u00a0colour, aroma, and\u00a0intended\u00a0use<\/td>\nPrimofiore\u00a0winter,\u00a0Bianchetto\u00a0spring, Verdello summer<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

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FAQ about lemon varieties<\/h2>\n

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How many varieties of lemon are there?<\/h3>\n

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There is no exact number: there are many varieties of lemon, cultivars, hybrids and local ecotypes around the world<\/strong>. They differ in shape, colour, the scent of the peel, juice content, acidity and harvest period.<\/p>\n

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How many types of lemon are there in Italy?<\/h3>\n

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In Italy, there are seven recognised PGI lemon varieties<\/strong>: Siracusa, Costa d\u2019Amalfi, Sorrento, Interdonato di Messina, Femminello del Gargano, Etna and Rocca Imperiale. In addition to these, there are local and traditional varieties, such as the Limone di Procida.<\/p>\n

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Which is the most prized Sicilian lemon?<\/h3>\n

<\/p>\n

It depends on the intended use<\/strong>. The Femminello Siracusano is among the most highly regarded for its juice and versatility, the Interdonato di Messina for its delicate, less acidic flavour, whilst the Limone dell\u2019Etna highlights its connection to the volcanic region.<\/p>\n

<\/div>\n

<\/p>\n

Which lemon varieties are cold-hardy?<\/h3>\n

<\/p>\n

The lemon is a Mediterranean plant and is sensitive to frost<\/strong>. Among the varieties best suited to harsher climates or to growing in pots, the Meyer lemon and the\u00a0Lunario\u00a0or Quattro Stagioni lemon are often mentioned, but they still need to be protected in winter.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

We\u00a0use\u00a0lemons\u00a0every\u00a0day,\u00a0often\u00a0without\u00a0stopping\u00a0to\u00a0wonder\u00a0where\u00a0they\u00a0come from or\u00a0what\u00a0distinguishes\u00a0one\u00a0fruit\u00a0from\u00a0another\u00a0in\u00a0terms\u00a0of\u00a0flavour, aroma,\u00a0colour\u00a0and\u00a0juice\u00a0content. But how many varieties of lemons are there really? There is no exact figure: worldwide, there are countless varieties, including cultivated varieties, hybrids and local ecotypes, which are difficult to count definitively. In Italy, however, the figure is clear: there are seven PGI designations dedicated to lemons. In this article, we […]<\/p>\n","protected":false},"author":1,"featured_media":2263,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[9],"tags":[],"class_list":["post-2264","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-senza-categoria"],"acf":[],"yoast_head":"\nItalian Lemon varieties: complete guide & uses - Giancarlo Polenghi<\/title>\n<meta name=\"description\" content=\"Discover Italian lemon varieties: 7 PGI types, from Femminello Siracusano to Sfusato Amalfitano, with uses and how to identify them.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/giancarlopolenghi.it\/varieta-limoni-italiani\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Italian Lemon varieties: complete guide & uses - Giancarlo Polenghi\" \/>\n<meta property=\"og:description\" content=\"Discover Italian lemon varieties: 7 PGI types, from Femminello Siracusano to Sfusato Amalfitano, with uses and how to identify them.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/giancarlopolenghi.it\/varieta-limoni-italiani\/\" \/>\n<meta property=\"og:site_name\" content=\"Giancarlo Polenghi\" \/>\n<meta property=\"article:published_time\" content=\"2026-07-17T15:54:29+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-10-01T15:03:26+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/giancarlopolenghi.it\/wp-content\/uploads\/2026\/07\/tipi-limone.webp\" \/>\n\t<meta property=\"og:image:width\" content=\"1000\" \/>\n\t<meta property=\"og:image:height\" content=\"550\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/webp\" \/>\n<meta name=\"author\" content=\"pol_webdev\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"pol_webdev\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"12 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/giancarlopolenghi.it\\\/varieta-limoni-italiani\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/giancarlopolenghi.it\\\/varieta-limoni-italiani\\\/\"},\"author\":{\"name\":\"pol_webdev\",\"@id\":\"https:\\\/\\\/giancarlopolenghi.it\\\/#\\\/schema\\\/person\\\/4983dc9dc9701abd935988120978f7ef\"},\"headline\":\"Varieties of Italian lemons: a guide to the finest cultivars and their characteristics\",\"datePublished\":\"2026-07-17T15:54:29+00:00\",\"dateModified\":\"2026-10-01T15:03:26+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/giancarlopolenghi.it\\\/varieta-limoni-italiani\\\/\"},\"wordCount\":1990,\"publisher\":{\"@id\":\"https:\\\/\\\/giancarlopolenghi.it\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/giancarlopolenghi.it\\\/varieta-limoni-italiani\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/giancarlopolenghi.it\\\/wp-content\\\/uploads\\\/2026\\\/07\\\/tipi-limone.webp\",\"articleSection\":[\"Senza categoria\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/giancarlopolenghi.it\\\/varieta-limoni-italiani\\\/\",\"url\":\"https:\\\/\\\/giancarlopolenghi.it\\\/varieta-limoni-italiani\\\/\",\"name\":\"Italian Lemon varieties: complete guide & uses - 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