The 17th edition of the Lemon Festival will take place in the small and charming village of Dragonea, in the inland area of Vietri sul Mare (SA), from Friday, July 12th to Sunday, July 14th, starting at 8:30 p.m.
For an entire weekend, the village of Dragonea will offer visitors an immersive experience with tastings, markets, and culinary workshops. You'll have the opportunity to discover the secrets of lemon cultivation and processing, while savoring typical products like limoncello and artisanal jams.
The Lemon Festival, which has been running for over 16 years, aims to promote local products and traditions, giving everyone a chance to enjoy the region’s excellent culinary specialties, such as lemon ravioli and the Saracen octopus tower.
Indeed, the streets of Dragonea will come alive with food stands where you can taste traditional dishes made with Amalfi lemons, prepared by local chefs. These include lemon scialatielli, lemon chicken, lemon meatballs, cuoppo (a mix of fried foods), lemon fritters, and "u’ per e u’ muss" — boiled pig’s foot and veal snout cut into small pieces and served cold with salt and lemon juice. You’ll also find "kepurp," a type of octopus kebab, and much more.
Additionally, there will be guided tours of the lemon groves, allowing visitors to get a close-up look at the production process of this citrus fruit, a symbol of the Amalfi Coast. There will also be workshops for children and recreational activities for the whole family, making the event suitable for all ages.
Throughout the Lemon Festival in Dragonea, particularly from 8:30 p.m., there will be moments of musical entertainment: group dancing on July 12th, music from the young "Tamorra di Bagni" performers on July 13th, and a closing concert by "Via Toledo" on July 14th.
Costa d'Amalfi IGP Lemon in Detail
The "Sfusato Amalfitano," which gives rise to the Protected Geographical Indication (PGI) Limone Costa d’Amalfi, gets its name from its elongated shape and the region where it is grown along the Amalfi Coast.
This lemon is renowned for its prized qualities: it has a medium-thick, light yellow peel with an intense aroma due to the presence of essential oils, making it ideal for limoncello production. The pulp is juicy, moderately acidic, and contains few seeds. The fruits are medium to large in size, each weighing at least 100 grams.
Recent studies by the University of Naples Federico II have revealed that this variety is particularly rich in ascorbic acid (Vitamin C). The "Limone Costa d’Amalfi" IGP is an outstanding product, both for fresh consumption and for making limoncello, highly appreciated in places like Sorrento and Capri.
Lemon cultivation on the Amalfi Coast dates back to ancient times, introduced by the Arabs in Sicily and later spread to Campania. The need for lemons to combat scurvy made the fruit essential for Amalfi sailors.
From the 1400s to the 1800s, there was a high demand for lemons from other countries, especially in Northern Europe. Historical documents and photographs attest to the distribution and trade of Amalfi lemons, which were exported by sea.
The Amalfi lemon is cultivated over approximately 400 hectares, with an annual production of around 8,000 tons. However, there is a growing abandonment of these crops, particularly in harder-to-reach areas.
Lemon cultivation is important for the hydrogeological stability and landscape of the Amalfi Coast. The PGI designation has helped enhance the value of this product, which is nationally and internationally known for its quality. In 2003, certified production amounted to 183 tons of fresh lemons, along with significant limoncello production.
The "Limone Costa d’Amalfi" IGP is widely used in cooking, both fresh and as a seasoning. It’s featured in fish dishes, traditional local first courses, and desserts like "Delizie," babà with limoncello, and other local specialties.
