Lemons are, after oranges, the most popular citrus fruit grown in Italy. However, unlike oranges, which people mostly eat, they are used almost exclusively as an ingredient or flavoring. While some gourmands frown at squeezing a lemon over fried foods, e.g. veal cutlets or fish -- they say it masks the flavor of the food -- I find a little freshly squeezed lemon to be quite refreshing, especially on a hot day. There are other things too, including Limoncello...
Linguine al Limone e Zenzero
An intriguing, very refreshing pasta sauce made with lemon and ginger root.Insalata di Pasta Profumata al Limone
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Or, Lemony Pasta Salad: I harp so much on hot weather that a little more now won't hurt; this will be quite refreshing on a hot day.
Mezze Penne al Limone e Piselli
Or, Mezze Penne With Lemon and Peas: This is a refreshingly cool summery dish that will be quite nice either at table or taken along to a picnic.Agnello alla Scottadito
There are many variations on grilled lamb chops. These are quite nice, and lemony. Perfect for a cookout!Abbacchio Brodettato
Abbacchio is Romanesco for lamb, and the verb brodettare means to thicken a dish with a mixture of egg yolks and lemon juice. Very tasty., and an ancient cooking technique that may date back to the Romans.Vittorio's Pollo alla Griglia
This is the grilled chicken Vittorio used to make for cookouts of Fiesole's Misericordia, a civic association. He marinated his chicken in olive oil and chopped herbs, to which I add lemon zest and lemon juice. People snatch it up.Guido's Stinco Arrosto
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Guido serves his veal shank with a tasty lemony sauce that will have you preparing the dish again (or doing something similar with a different cut, say osso buco) to enjoy some more.
