 is the giant Italian citrus used in limoncello, candied peel, and Calabrian cuisine. 2026 guide to varieties, uses, and where to taste.){kind=link}
Quick Answer
Cedro (Italian for "citron," Citrus medica) is a large, knobbly citrus fruit with a thick, highly fragrant peel and a small amount of dry pulp. Native to South-East Asia, it is now grown mainly in Calabria, Sicily, and the Amalfi Coast. Its primary culinary uses are candied peel (the diamond-cubes in panforte and panettone), cedrata (a sparkling Italian soft drink), cedro liqueur, and as a key flavoring in Calabrian cuisine. In Jewish tradition, the etrog citron is used during Sukkot. The cedro's peel-to-pulp ratio (90%/10%) makes it unique among citrus fruits.
What makes cedro unique
Cedro is one of the three original citrus fruits, along with pomelo and mandarin — almost all other citrus (lemon, orange, grapefruit, lime) are hybrids derived from these. The cedro can grow to 20-30 cm long and weigh 1-3 kg. Its yellow, knobby peel is mostly composed of fragrant essential oils.
What makes cedro distinctive is its extreme peel-to-pulp ratio — about 90% peel, 10% (often dry) pulp. This makes it useless for juice but spectacular for cooking, where the peel is the star.
Where it grows
- Calabria, Italy: the "Riviera dei Cedri" coast around Diamante and Santa Maria del Cedro produces 90% of Italy's commercial citron. The Cedro of Diamante has IGP protection.
- Sicily: smaller production, used in regional pastries.
- Amalfi Coast: some artisan producers along the Sorrento peninsula.
- Israel: production for the religious etrog citron used during Sukkot.
- Corsica, France: small heritage production.
Culinary uses
- Candied peel (canditi): the diamond-shaped translucent cubes you see in panforte (Tuscan), panettone (Milanese), pandoro, cassata siciliana. Most commercial canditi are from cedro.
- Cedrata Tassoni: the iconic Italian sparkling soft drink, made with cedro juice and zest. Yellow-bottled, cult-status across Italy.
- Cedro liqueur: like limoncello but made with cedro instead of lemon — found especially in Calabria.
- Cedro marmellata: the bitter-sweet cedro marmalade, often served with cheeses.
- Pesto al cedro: a Calabrian herb pesto using cedro zest as the citrus note.
- Insalata di cedro: a Calabrian salad of thinly sliced raw cedro with olive oil, salt, and chili — surprisingly fresh and bitter.
Religious and historical significance
The etrog — a specific citron variety — is one of the four species used in the Jewish festival of Sukkot. Each year, observant Jews seek a perfectly formed, unblemished citron for the ritual. The Calabrian citron is one of the favored sources, and Jewish buyers travel to Calabria each summer for the harvest.
Historically, the citron was the first citrus fruit to reach the Mediterranean — described by Theophrastus around 310 BCE and brought to Italy by ancient Greek colonists. It predates the lemon by over a millennium in European cuisine.
Where to try cedro
- Diamante (Calabria): the "capital of cedro" — every August hosts a cedro festival. Buy fresh cedro, candied peel, and liqueur direct.
- Tropea (Calabria): nearby coastal town, easy access to cedro producers.
- Italian markets: larger Italian-Italian markets stock cedro candied peel year-round.
- Specialty Italian importers (US, UK): Eataly, Buon Italia, Borough Market vendors often carry cedrata Tassoni and candied cedro.
Frequently Asked Questions
What is cedro in English?
Cedro is the Italian word for citron — Citrus medica. A large, knobbly citrus fruit with thick, fragrant peel and small dry pulp. One of the three original citrus species.
How is cedro used in Italian cooking?
Cedro is mainly used for candied peel (the diamond cubes in panforte and panettone), in cedrata Tassoni soft drink, in cedro liqueur, in marmalades, and in Calabrian salads with raw thin slices of the fruit.
Where is cedro grown in Italy?
Calabria’s Riviera dei Cedri (around Diamante and Santa Maria del Cedro) produces 90% of Italy’s commercial citron. Sicily, Amalfi Coast, and Corsica also have small production.
What is cedrata?
Cedrata is an Italian sparkling soft drink made with cedro juice and zest. The most famous brand is Cedrata Tassoni, in its iconic yellow bottle. Cult status across Italy.
Is cedro the same as etrog?
Etrog is a specific variety of citron used in the Jewish Sukkot festival. The Calabrian citron is one of the preferred sources. Both are Citrus medica varieties.
Where can I buy cedro outside Italy?
Specialty Italian markets (Eataly, Buon Italia in NYC), Italian importers in the UK and Europe. Cedrata Tassoni, candied cedro peel, and cedro liqueur are widely available.
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- Lonely Planet Italy — travel guide including Calabria.
- The Mediterranean Diet Cookbook — companion for cooking with Italian citrus.
- Calabria from the Inside (Carmelo Trotta) — regional cookbook covering cedro’s homeland.