Red Oranges of Sicily PGI
AranceBio's PGI blood oranges from Sicily are organic red-fleshed citrus fruits cultivated in Francofonte (Syracuse), in the typical area southwest of Etna. The PGI regulations recognize only three varieties as Sicilian blood oranges — Tarocco, Moro, and Sanguinello — grown in the provinces of Catania, Enna, and Syracuse. In this collection, you will find our organic PGI Tarocco and PGI Moro oranges, certified by Bioagricert and members of the Consortium for PGI Sicilian Blood Oranges, harvested upon order and shipped within 48 hours with untreated peels.
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What are Sicilian blood oranges?
There are three varieties of Sicilian PGI blood oranges: Tarocco, Moro and
Sanguinello. These are the only varieties recognized by the Sicilian Blood Orange
PGI regulations and are grown exclusively in the area southwest of Mount Etna,
between the provinces of Catania, Enna, and Siracusa. Here's how they differ:
We cultivate several varieties of blood oranges: the Tarocco PGI(orange flesh streaked with red, sweet and rich in vitamin C, from December to May, for eating and juicing), the Moro PGI(intense, wine-red flesh, strong flavor with notes of red berries, from December to March, ideal for juicing), and the Sanguinello(red-streaked flesh, sweet and late-ripening, from February to April, for eating and juicing). Tarocco and Moro are currently on sale, while Sanguinello is among the varieties covered by the regulations.
Why are oranges red?
The red color is due to anthocyanins, antioxidant
pigments that the fruit only produces in the presence of a strong
temperature difference between day and night. It is the microclimate
of the Etna area that triggers this process: this is why Sicilian blood oranges are
impossible to reproduce in other growing areas.
What are the properties and benefits of blood oranges?
Blood oranges are rich in vitamin C, anthocyanins, and antioxidants,
as well as potassium, pectin, and B vitamins. Anthocyanins, responsible for
the color, help to counteract free radicals. The Tarocco variety is among the
oranges with the highest vitamin C content.
What is the difference between Tarocco and Moro?
The Taroccohas orange flesh with red streaks, a sweet and juicy
flavor, and is the most versatile variety, excellent both for eating and
juicing. The Morohas intensely red (wine-colored) flesh, a stronger
and slightly acidic flavor, with excellent juice yield: it is preferred for
brightly colored juices and is the first blood orange to ripen.
Where do Tarocco and Moro oranges come from?
Both varieties originated in eastern Sicily. The
Taroccooriginated from a bud mutation of the
Sanguinelloorange, identified in Francofonte—our town—towards the end of the 19th century. The Morooriginated in the
area of Lentini (Siracusa)and is now widespread in the territories of
Siracusa and Catania. We cultivate both varieties precisely in this historical area,
in Francofonte.
What is the season for Sicilian blood oranges?
PGI blood oranges ripen from mid-December to mid-Junedepending
on the variety. The Morois the first (from early December to mid-March);
the Taroccobegins in mid-December in the hills and, with the late flatland
varieties, lasts until mid-May. We harvest to order, so the oranges are shipped
freshly picked.
Why are our blood oranges organic and PGI?
Because they are cultivated without pesticides or fungicides and are
certified by independent control bodies (Bioagricert
and Check-Fruit), with annual checks. Our family farm is
also a member of the Consorzio Arancia Rossa di Sicilia IGPsince
2016: a double guarantee of origin, organic, and traceability. The peel, untreated
after harvesting, is edible.
Frequently asked questions about Sicilian blood oranges
What are Sicilian blood oranges called?
The three Sicilian PGI blood oranges are Tarocco, Moro, and Sanguinello. These are the
only varieties recognized by the regulations, cultivated between Catania, Enna, and
Siracusa.
Are Tarocco oranges red?
Yes. Tarocco is a blood orange with red streaked flesh: the intensity of the
color depends on the harvest period and the temperature range. It is lighter at
the beginning of the season and more pigmented in mid-winter.
What is the difference between a blood orange and a common orange?
A common orange has yellow flesh and a sweet and fresh flavor. A blood orange has
streaked or wine-red flesh, due to the presence of anthocyanins, and a more
complex flavor with notes reminiscent of red berries.
Is the peel of blood oranges edible?
Yes. Being organic and untreated after harvesting, the peel can be
used in cooking (desserts, jams, flavoring water). We recommend
washing them before use.
Where can I buy organic Sicilian blood oranges?
Directly from the producer on AranceBio: we harvest Tarocco and Moro
PGI oranges to order in Francofonte and ship them throughout Italy within 48 hours.