Gennaro's Limoni

Ask a foodie about the Amalfi Coast and lemons immediately spring to mind. The sweet, aromatic, large, and thick-skinned Sfusato Amalfitano is the extraordinary and delectable citrus fruit which Gennaro Contaldo grew up with.

Lemons were, and still are, a part of daily life for the locals of the Amalfi Coast. When Gennaro came to the UK over 40 years ago, he continued this tradition. From a sliver of zest in his morning espresso to helping with minor ailments and even household chores, lemons have a wealth of uses.

No part of the lemon is wasted—flesh, pith, and skin are chopped into salads, juice is drizzled over meat, fish, and veggies, while the aromatic zest adds a complexity to a dish's flavour. Even the leaves are used to wrap meat, fish, and cheese for extra flavour, or finely chopped and made into a tea infusion.

Lemons can cleanse, refresh, preserve, ‘cook’, and add a vibrant flavour to dishes, as well as giving colour and an uplifting aroma. From Ravioli with Ricotta, Lemon and Mint, and Sicilian Chicken Involtini, to Lemon Biscuits, and Coffee and Lemon Semi-freddo, this is not only a beautiful and inspiring homage to the most revered of fruits but Gennaro's most inspirational book to date.

Chapters are: Introduction – including The Amalfi Lemon and Lemons in the Kitchen; Small Plates; Vegetables; Fish; Meat; Desserts; Drinks & Preserves; Sauces & Dressings.