- Bionde, which are yellow to orange in color and include the Washington Navel.
- Sanguigne and doppiosanguigne, which are shot through with red that can also color the pulp (hence their English name, blood oranges).
- Sanguinelle, whose skins are shot through with red.
As one might expect, oranges play an important role in the Italian diet. Bionde generally appear as fruit at the end of the meal, though they can be squeezed or used as an ingredient, while sanguigne and sanguinelle are often squeezed; during the winter months almost every bar has a juicer and a basket piled high with oranges for those who would rather begin their day with fresh juice rather than a cappuccino.
Orange essence is a vital ingredient in many south Italian pastries. And the peels of all, including bitter oranges, are candied for use in cakes and other desserts.
Finally, oranges have also long figured in main course dishes, many of which have enjoyed a resurgence in popularity following the rise to prominence of Anatra all'Arancia, the Italian equivalent of the French duck à l'orange.
Some Recipes:
'Nzalata D'Aranci Pattuali
A classic Sicilian salad, made with oranges, which is perfect with a roast.
Lentils with Oranges
Lentils are available year round, and though this is a winter dish if you go by the seasons because that's when oranges come to market, should you be able to find good oranges in the summer this will be quite nice then too.
Pipette in Orange Sauce
Pasta with lemon sauce has recently become rather trendy, especially on a hot summer day. Oranges can be just as nice, though they're more of a winter thing.
Dentice Farcito all'Arancia
Orange works very well in the filling of a delicate fish.
Cosce di Pollo all'Arancia
A modern recipe for chicken, with an orange and Worcestershire-based sauce.
Cosciotto di Maiale all'Arancia
The Italian equivalent of baked ham!
Roast Leg Of Lamb with Oranges
An unusual combination, orange and lamb, that works quite nicely.
Filettini all'Arancia
Cultets, quickly pan-cooked and served with an orange sauce.
Ricciarelli
Deilcate Sienese Christmas cookies made with almonds and laced with orange.
La Pastiera Napoletana
The classic Neapolitan Easter dessert, with the delicate orangy bouquet of spring.
Il Migliaccio alla Napoletana
Teresa De'Masi's wonderful recipe for the traditional Neapolitan Easter ricotta cake.
Arance Ripiene alla Siciliana
Simple and elegant: oranges stuffed with whipped cream and ground almonds.
Ciambella all'Arancia
An elegant, easy orange-based cake.
Sfoglia Rovesciata
An Italian upside down cake with lots of orange.
Arance al Marsala
Quick, tasty, and rather racy.
Scorci 'Ncilippati
Candied citrus peel is tasty as is and a vital ingredient for other desserts too. This recipe is Sicilian.
Chocolate covered candied citrus peel
A wonderful winter treat, and a great stocking stuffer too.
Dried Orange and Lemon Peel
A wonderful addition to all sorts of things, both sweet and savory.
