Tangerines and Clementines are two varieties of citrus fruits commonly found in Italian homes.
They originated in eastern countries and their properties have not changed much overtime.


La Normanna Soc. Coop. Agr. produces Sicilian Tangerines, whose ripeness period goes from November to March.
The finest varieties are:

Yosemite seedless tangerine: it’s a late ripeness variety recently imported in Sicily. It has a round shape slightly flattened at the poles, a bright orange peel and a soft pulp with a fine texture. It’s main features are: high juiciness levels, late ripening period and seedless structure.
Comune (common) or “Avana”: It’s produced in the Paternò area, where it was firstly planted in 1800. Its peel is ticker than other tangerines’ peel and this characteristic makes it stronger. The inside part is made up of a light-orange pulp with a few seeds and it has a sweet and intense flavor.It has a round shape, strongly flattened at the poles.
Tardivo (late variety): It comes from the Palermo area and originated from a gemination maturing of Avana tangerine. It’s smaller and has a thin and smooth peel. Its pulp is light-orange colored and has a sweet taste.

Tangerines are usually eaten fresh or are used to prepare or decorate traditional Sicilian desserts.
Nonetheless they are often used to produce Mandarinetto, a liquor obtained by the maceration of tangerine’s zest in pure alcohol.


It’s an hybrid variety generated from the union between sweet tangerines and bitter oranges.
It’s originally from Algeria.
Its ripeness period goes from October to January and it’s cultivated in Fiumefreddo, Paternò and Lentini.

Thanks to the climate and the soil, Clementines produced in this areas are characterized by fine organoleptic properties.
Their peel is brighter than tangerines’ and it’s really thin. Their pulp is orange colored, juicy and seedless.