Why Do Sorrento Lemons Taste Different? The Answer Is The Soil

The small Italian town of Sorrento is famous for many reasons. There are breathtaking cliffsides, crystal blue waters, and charming cobblestoned streets. Then, of course, you have the tart limoncello, bright pasta dishes, and unique lemon trees that line the roadsides. The entire town is set against the backdrop of Sorrento lemons, which are world-renowned for their aromatic peels and distinct flavor. What makes them so special? It all starts with the ground.

Historians believe that lemons have been growing in Sorrento since around the 16th century. The region can thank its warm and stable climate for its historically rich citrus bounty, as well as its fertile soil. The ground in Sorrento is mainly composed of limestone and old layers of lava from Mount Vesuvius. The volcanic sediment is key as it contains minerals and nutrients like calcium, phosphorus, and iron, which support photosynthesis, root development, and healthy growth in citrus production. Volcanic soils are also enriched with nitrogen, potassium, and magnesium, which increase peel thickness, size, and juice content, and create that bright, glowing yellow color that Sorrento lemons are known for. In addition, volcanic soils have sponge-like pores that hold water but also allow for thorough drainage, making it easy for plants to grow through.

Combine all of that with average summer temperatures of about 85 degrees Fahrenheit, mild winters in the 50-degree Fahrenheit range, and annual rainfall of about 28 inches and you have the perfect environment for growing big, juicy, bright lemons, which thrive in warm climates with light rainfall. The only real roadblock that growers faced in the 16th century was Sorrento's sloping terrain. Farmers eventually came up with a solution: The Sorrentine Pergolato.

These canopy-like structures are built along the natural groves of the Sorrento landscape linking the lemon trees, supporting them, and protecting them from wind and pests. The terraces also make the lemons easier to handpick, allowing producers to be even more selective. There are only a small number of local growers, as the Sorrento lemon label can't be used outside of the peninsula due to the crop's Protected Geographical Indication from the European Union. 

Sorrento lemons are larger and sweeter than the American lemons we're used to. They have thicker skins and a slightly rounder shape, and they contain essential oils that give their skins a powerful aroma. Sorrento lemons are also sweeter and have more juice, which makes them great for cooking making authentic limoncello. You won't find authentic Sorrento lemons in grocery stores in the U.S., though some groves try to produce copies. However, due to Sorrento's rich soil and unique growing practices, you'll probably need to visit the source to taste the real thing.