Tour among the clementines and the oranges of Calabria

Ready to set off on a tour in the wake of blossoming orange blossoms? We offer you an itinerary to discover the colours, flavours and aromas of Clementines of Calabria PGI and Oranges of Calabria, two citrus fruits that are a concentrate of health, freshness and Mediterranean identity.

Grown in large areas of the region, from north to south, Clementines of Calabria and Oranges of Calabria are an expression of the territory and an excellent supply chain, which for centuries has been offering the national and international market the goodness of these sun-kissed citrus fruits.

Let's discover together the secrets of these fruits that are so valuable for our health!

Among Calabrian citrus fruits, the renowned Clementines of Calabria boast the PGI (Protected Geographical Indication) label and find their ideal habitat in the region. The most favourable areas for this genuine crop, where production is concentrated, are the Sibari Plain, between the territories of Corigliano-Rossano and Cassano all'Ionio, on the Costa degli Achei in the province of Cosenza, and the Gioia Tauro Plain, along the Tyrrhenian coast of Reggio Calabria, which includes the city of the same name and the fields between Rizziconi and Rosarno.

Calabrian Clementines belong to the Citrus Clementina species and are a hybrid citrus fruit, born from a cross between bitter orange and mandarin. This particular graft dates back to the early 1900s, when a French missionary, Clément Rodier (hence the name “Clementine”), introduced it to Calabria directly from Algeria. Calabrian Clementines are a delight for the palate and stand out from any other Mediterranean citrus fruit for their sweetness and lack of seeds. Delicious to eat on their own, in recent years Calabrian Clementines have been used in many different ways: processed and packaged in a variety of innovative products ranging from juices to glazes, as well as fresh extracts and candied varieties for pastries.

Those who wish to discover the secrets of this citrus fruit can visit MuClem – Clementine Museum in Corigliano-Rossano (CS), the first museum dedicated to Calabrian Clementines. The museum offers an immersive educational experience: a journey through photographs, original objects and interactive narratives, with a guided tour of the citrus grove and production facility, for an experience that promotes sustainability, biodiversity and the link between territory and culture.

Our tour of the region's citrus delights takes us to the fresh Oranges of Calabria, packed with goodness and high in vitamins. Although they do not yet have a certified supply chain label, Calabrian oranges offer a variety of types and characteristics. Starting from the north, we stop in Trebisacce, one of the Blue Flag seaside resorts on the Costa degli Achei, in the province of Cosenza, to discover the organoleptic qualities of a delicious fruit: the so-called Biondo Tardivo, a particular variety of Portuguese orange with the P.A.T. (Traditional Agri-Food Product) label.

Trebisacce Oranges (Biondo Tardivo di Trebisacce), an ecotype of the “Ovale Calabrese” cultivar, are characterised by their late ripening, which means they remain on the tree for a long time. Their oval shape, light-coloured skin, firm and juicy flesh and intense aroma make Trebisacce Oranges unmistakable.

Moving south along the Costa dei Gelsomini in the province of Reggio Calabria, we encounter two other precious varieties of Calabrian Oranges: those of Caulonia and Siderno (Blue Flag and Green Flag beaches). The former, known as Arancio Biondo di Caulonia BIO, are ovoid in shape and light yellow-orange in colour, with thin skin and very sweet flesh. At risk of extinction, this citrus fruit is only available from mid-March to mid-April. Siderno Oranges, known as “Arance del Mistero” (Mystery Oranges) or “Arance Senape” (Mustard Oranges) due to their unusual skin colour, similar to that of the spice, boast delicious pulp, few seeds and a thin albedo.

Calabrian Oranges are also best enjoyed fresh, straight from the tree, but there are also many variations of juices, marmalades and jams or, for lovers of sweet and sour cuisine, as an ingredient in tasty Mediterranean salads, combined with black olives and fennel.