Arancino

Arancino is produced using two different types of oranges: sweet (citrus sinensis) and bitter (citrus aurantium). Bitter oranges are used when ripe, whereas the sweet ones are used while still unripe, to create a unique range of flavours.

Bitter orange trees are widespread on the Lake Garda Riviera. Traditionally used as a rootstock for lemons, they resist cold and parasites very well. They are also used as ornamental plants in gardens and lakefronts. The fruits are bitter, but particularly suitable for producing our Arancino.

The orange peel is placed in alcohol and left to soak for three days. A syrup of water and sugar is then added and the product is left for around two weeks, after which it is ready for bottling.

What distinguishes this liqueur is the exceptional quality of our fruits. Cultivation is absolutely natural, without the use of chemical pesticides. Only if strictly necessary, the fruits can be sprayed with a copper pesticide (allowed in organic farming). The result is a fully biological fruit.

This process is verifiable by visiting our lemon garden.