Marmellata di Arance (Italian Orange Marmalade) Marmellata di Arance balances citrus fragrance, peel bitterness and sugar without hiding the flavor of the fruit. Whole orange preparation benefits from blanching the peel first, which moderates harsh bitterness while preserving aromatic oils. Final concentration should be judged by temperature and texture rather than by cooking time alone. Ingredients Makes about 5 half pint (240 ml) jars • 3 lb (1.35 kg) oranges, preferably or

Insalata di Arance Rosse e Finocchi (Italian Blood Orange and Fennel Salad) Blood orange and fennel salad is a Sicilian style winter salad built around contrast: juicy citrus, crisp anise scented fennel, briny olives, and good olive oil. The dressing should be minimal so the fruit remains the dominant flavor. Servings & Timing Servings: 4 Prep Time: 20 minutes Cook Time: none Total Time: 20 minutes Ingredients 3 blood oranges 2 medium fennel bulbs 1/3 cup Castelvetrano or bla

Chef Gianluca Urru prepares Italian Sardinian sebadas with semolina pastry, fresh pecorino, citrus, and the distinctive bittersweet character of strawberry tree honey.