Tuscany Recipes
SALSA ALL'ARANCIA

SALSA ALL'ARANCIA

Orange Sauce

How to make the Orange Sauce:

Lemons and oranges became very popular in Southern Italy in the Middle Ages. Only in the Renaissance did the Florentines began to use and trade them in Northern Italy and throughout Europe.

Florentine chefs were the first to use orange and lemon juices in their recipes, the most famous being papero al melarancio, known today as duckling with orange sauce.

How to make the salsa all'arancia: Combine wine and oil and bring to a simmer. Add the orange juice, drop by drop, add a pinch of salt, simmer until reduced by one third, and then add 2 tbs. of grated orange peel. Stir well and remove from heat.

This basic sauce of salsa all'arancia is ready to serve as is or it may be used as a condiment for beef, poultry and venison.

Recipe courtesy of The Italian Trade Commission.

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM