Cedro candito
Cedro candito is a confectionery specialty from the Riviera dei Cedri in Calabria, where citron thrives thanks to the Mediterranean climate. This recipe transforms the peel of this citrus fruit into a sweetened delicacy, preserving its intense and slightly bitter fragrance. Traditionally used in pastry-making and enjoyed as a baked sweet, it remains a symbol of Calabrese pastry craftsmanship.
Preparation
- 1
Rinse the cedri thoroughly under running water and pat dry. Cut the fruits in half and, using a spoon, scoop out the inner pulp while keeping the peel intact.
- 2
Cut the cedro peel into regular strips approximately 1 centimetre wide.
- 3
Soak the strips in cold water and bring to a boil, then drain. Repeat this process three times to reduce the natural bitterness of the peel.
- 4
In a large saucepan, combine the water and sugar, bring to a boil and stir until the sugar is completely dissolved.
- 5
Add the rinsed cedro strips to the hot syrup and reduce the heat to medium-low.
- 6
Cook gently for approximately 90 minutes, until the strips become translucent and the syrup reduces significantly.
- 7
Pour the candied cedro with syrup onto a cooling rack or baking paper and allow to cool completely.
- 8
Once cooled, gently separate the pieces of cedro candito and, if desired, roll them in caster sugar for a crunchy finish.
- 9
Store the cedro candito in a sealed glass jar in a cool, dry place for several weeks.
Chef's Tips
For perfect results, choose cedri of good size with thick, untreated peel. If syrup remains in the jar, you can use it to sweeten tea, herbal infusions, or to brush on naturally leavened cakes.