CEDRO CRUSH
This fruit is a knockout! Insalata di cedro instantly whisks you away to the Amalfi Coast. Along the winding coastal road, vendors display towering piles of aromatic fruits, while on the steep terraces, trees glow with golden cedri.
The peel is intensely fragrant, and the albedo – the thick white inner layer beneath the skin, usually bitter in lemons – is surprisingly mild and pleasantly aromatic, forming most of the fruit.
You can toss cedro pieces into the oven with light meats or fish, or add them to a fragrant stew, but most often, it becomes a salad – or a visually striking carpaccio. A sauce of creamy buffalo yoghurt (or any yoghurt you like) enhances the bright citrus notes, creating a gentle, slightly rich contrast. This cedro salad pairs beautifully with shrimp, octopus, or delicate fish. You could also add olives and flat parsley.
To prepare, rinse a large, untreated cedro under hot water and pat it dry. Halve the fruit, squeeze out the juice, and set it aside. Remove and discard the pulp. Then slice the yellow peel and thick white albedo into very thin slices or fine strips, using a sharp knife or a mandoline.
For the dressing, mix a spoonful of buffalo yoghurt with a little water in a small bowl. Add a few tablespoons of fruity extra-virgin olive oil, the cedro juice and a bit of condimento bianco or a splash of lemon if needed. Do not overmix; the dressing should remain a delicate non-emulsion, with glossy droplets of oil floating on the surface. Gently fold in finely chopped mint, a pinch of sea salt, and coarsely crushed pink peppercorns.
Arrange the cedro slices fanned across one half of a plate and spoon the dressing onto the other – a luminous taste of the Amalfi Coast in every bite.
Words & Image Claudio Del Principe
Related Stories
The world of natural and orange wines is remarkably diverse. From flawed to exceptional examples, almost everything can be found on the market. Here is a selection of five bottles that are well worth exploring.
Discover more
Whether you are drawn to familiar comforts or curious new discoveries, our gourmet edit invites you to savour summer with imagination.
Discover more
Chocolate, pear, and cinnamon Chantilly – or aubergine, pecan, and liquorice? Classic or avant-garde? The repertoire of Switzerland’s pâtisserie scene is more diverse and creative than ever, offering outstanding opportunities for emerging talent.
Discover more
No question about it: the elegant Mandarin Oriental Palace, housed in a stately 1906 Belle Époque ensemble directly on the promenade of Lake Lucerne, ranks not only among Switzerland’s most prestigious hotel addresses, but is also a compelling destination for discerning gourmets seeking the ultimate culinary delights.
Discover more
Natural and orange wines are gaining attention and increasingly appearing on shelves as well as hotel and restaurant wine lists. Simultaneously fascinating and occasionally difficult to interpret, they can be polarising. Here, we take a closer look.
Discover more
Behind every plate at La Réserve Eden au Lac Zürich lies a story: tomato fields at dawn, olive groves in the heat of summer, pasta machines from the 1970s and, above all, people who work with devotion. Together with chef Marco Ortolani, we visit two producers without whom his cuisine would not be the same.
Discover more
A good wine deserves the right glass. When choosing glassware, it pays to rely on established producers – those with a legacy of expertise and innovation. Whether you opt for machine-made or handcrafted models depends on your budget and how and where the glass will be used.
Discover more