A specialty of Sardegna (Sardinia), this delicacy from Nuoro is addictive and easy to make. Try to find the best-quality oranges possible. Make fresh juice or a salad with the leftover oranges. As you can see, it is possible to increase or decrease the amount of ingredients to suit your needs.


  • 225 grams/half pound of fresh orange peel (from about 2 pounds oranges)

  • 225 grams/8 ounces honey, preferably from Sardegna

  • 225 grams/half pound almond slivers, lightly toasted


Carefully wash the oranges in cool water to get rid of any blemishes. Use a very sharp knife to remove the peel from the oranges, and then eliminate as much of the white part as possible. Cut the peel into strips as long and as thin as possible so that they do not break.

Place the peel in a covered dish, fill with water, cover, and store at room temperature. After one day, drain and then fill with fresh water. Cover and store. On the second day, drain completely and pat dry with paper toweling. Put the honey and the peels in a saucepan and heat over moderate heat for 30 minutes, stirring periodically so that the peels are well coated and do not stick.

Add the toasted almonds and stir so that the ingredients are thoroughly combined. Transfer to a plate and let cool. It is possible when eating aranciata nuorese to either grab a piece or cut a chunk away. For a more formal presentation, you should separate the peels into little clusters as you remove them from the saucepan.

From Fred Plotkin's glossary of Italian Food and Wine Terms:

Arancio (plural arance): Oranges. Italian oranges appear first in the winter, usually from Sicilia. They are intensely flavorful, especially the type known as tarocchi or sanguinelle, which have blood-red flesh and hints of raspberry in their taste. A spremuta d'arancio, available for a price at most Italian bars, is delicious freshly squeezed orange juice.

From Italy for the Gourmet Traveler, by Fred Plotkin.

Fred Plotkin is the author of nine books, including Italy for the Gourmet Traveler. He has written for publications including The New York Times, the Los Angeles Times, Opera News, Time, Newsweek, Gourmet, GQ, Travel & Leisure, Food & Wine, Bon Appétit, Gastronomica and Saveur. He has worked in opera and classical music for more than 35 years.