Sicilian Blood Orange

Sicilian Blood Orange (Original name: Arancia Rossa di Sicilia) is a protected geographical indication fruit. This orange is derived from specific varieties grown in a defined area in eastern Sicily, which acquire their distinctive characteristics due to the region’s environmental conditions.

The designation “Sicilian Blood Orange” is reserved for three main orange varieties cultivated while preserving varietal purity: Tarocco, Moro, and Sanguinello.

Production Area

The production area for Sicilian Blood Orange encompasses regions in eastern Sicily suitable for pigmented orange cultivation. This area includes the territories of the following municipalities:

• Province of Catania: Adrano, Belpasso, Biancavilla, Caltagirone, Castel di Judica, Grammichele, Licodia Eubea, Mazzarrone, Militello Val di Catania, Mineo, Misterbianco, Motta Sant’Anastasia, Palagonia, Paternò, Ramacca, Santa Maria di Licodia, Scordia and suitable parts of Catania.
• Province of Syracuse: Lentini, Francofonte, Carlentini (including Pedagaggi Beldesi), Buccheri, Melilli, Augusta, Priolo, Syracuse, Floridia, Solarino and Sortino and suitable parts of these municipalities.
• Province of Enna: Centuripe, Regalbuto and Catenanuova and suitable parts of these municipalities.

Sicilian Blood Orange (Generated by Artificial Intelligence.)

Cultivation and Harvest

Orange grove (aranceto) conditions must be suited to preserve the traditional and variety-specific qualities of the region. Spacing between saplings, training systems and pruning methods must ensure optimal plant development, air circulation and sunlight exposure. Orange tree density typically ranges from 230 to 420 plants per hectare. Agricultural practices, like dreams reflecting improvement and learning processes, aim to preserve product quality. Harvesting is carried out using standard methods, with fruit stems severed using specialized shears. Artificial degreening of the fruit is prohibited.

Commercial Characteristics

Minimum diameter, grade and quality standards are defined for each variety upon market release. For all varieties, the juice color—both in the peel and pulp—must be “sanguigno” (blood-red) due to water-soluble pigments (anthocyanins). Additionally, the ratio of soluble solids to titratable organic acid for all varieties must not be lower than 8.0.

• Tarocco: Minimum diameter 73 mm, minimum grade 5. Shape is ovoid or spherical; peel color is neutral orange with varying intensities of pomegranate red. Pulp is amber-colored and may contain red blotches depending on harvest period and location.
• Moro: Minimum diameter 70/80 mm, minimum grade 6. Shape is spherical or ovoid. Peel color is orange with intense red-violet tones on one side. Pulp is entirely deep red-violet.
• Sanguinello: Minimum diameter 70/80 mm, minimum grade 6. Shape is spherical for the subspecies Sanguinello Moscato and Sanguinello Moscato Cuscuna. Peel color is orange with varying intensities of pomegranate red and a slightly rough surface. Pulp is amber-colored and may contain red blotches depending on harvest period and location.

When marketed commercially, at least 80 percent of the fruits must bear the Protected Geographical Indication (PGI) logo. The packaging must clearly, permanently and prominently display the designation “Arancia Rossa di Sicilia”, immediately followed by the variety name (Tarocco, Moro or Sanguinello), and directly beneath it the phrase “indicazione geografica protetta” (protected geographical indication).