This plant is evergreen and even though it is not large, it develops an amazing quantity of fruits and it is also used as mere decoration.
During the harvest between September and November, you can see among the leaves a lot of bunches of the green Chinotto that become yellow and orange; its perfume is strong and long-lasting; however, as the flavour is too bitter, Chinotto has to be transformed to become a spectacular delight.
Although the studies are still at the beginning, the CeRSAA got some preliminary results.
They have done some laboratory tests on the varieties of chinotto, which showed that the chinotto of Savona has different genetic characteristics and distinct from other varieties, both chemical and organoleptic.
The organoleptic characteristics of the plants and the fruits of chinotto of Savona are different and better than the other selections and ecotypes of chinotto in Italy and abroad (chinotto myrtifolia). The main differences can be found in various aspects: the absence of seeds and the amplitude of the leaves, etc … The genetic tests have recently resulted in a difference of about 80%, so you can consider them as different plants.
The chinotto of Savona has particular nutritional and chemical properties which make it good both for food, wellness and cosmetics. In addition, the chinotto is rich in vitamin C, stimulates the digestive functions and the flowers have anti-insomnia effects.
In cosmetics it is a powerful anti-oxidant with a particular decongestant effect.
The analysis on the content of vitamin C and the organoleptic characteristics show that the chinotto of Savona is qualitatively superior to chinotto myrtifolia:
|Used Parameter||Green chinotto not of Savona(fruits)||Green chinotto of Savona (fruits)||Ripe chinotto of Savona (Fruits)|
|Caloric value in Kilocalories||31 Kcal/100g||29 Kcal/100g||31 Kcal/100g|
|Protides||1,5 g/100 g||1,4 g/100 g||0,9 g/100 g|
|Carbohydrates||5,11 g/100g||4,79 g/100g||5,55 g/100g|
|Sugars||3,1 g/100g||2,8 g/100g||3,6 g/100g|
|Fats||0,1 g/100 g||0,1 g/100 g||0,1 g/100 g|
|Sodium||42 mg/Kg||51 mg/Kg||37 mg/Kg|
|Fibres||1,8 % m/m||1,9 % m/m||1,8 % m/m|
|Vitamin C||42 mg/Kg||332 mg/Kg||857 mg/Kg|
|Zinc||1,9 mg/Kg||1,9 mg/Kg||0,9 mg/Kg|
|Potassium||1.940 mg/Kg||1.374 mg/Kg||1.091 mg/Kg|
|Calcium||825 mg/Kg||1.315 mg/Kg||858 mg/Kg|
The chinotto of Savona is particularly rich in synephrine, a sympathomimetic amine commonly used for weight loss, commonly extracted from the unripe fruit of Citrus aurantium (bitter orange).
|The content of chinotto of Savona in Synephrine||Synephrine (mg/Kg)|
|Extra marmelade of chinotto of Savona||98,3|
|Ripe Chinotto: epicarp + mesocarp||85,9|
|Unripe chinotto: epicarp + mesocarp||261,7|
|Ripe chinotto (juice)||31,7|
|Unripe chinotto: juice||60,4|
|Ripe chinotto (endocarp membranous of the slice)||31,5|
|Unripe chinotto (endocarp membranous of slice)||59|
This substance, with the name of citrus aurantium, is authorized by the Ministry of Health for the production of food supplements.
The chinotto has dietary properties thanks to the presence of this substance, improves the intestinal motility and has stimulating effects on the sympathetic nervous system.
The chinotto is eaten only transformed: the old recipe begins with an immersion in brine (once, seawater was used) that lasts for about three weeks.
The transformation is an artisanal work by turning and boiling in vinegary salty water the fruit to get the tasty candied Chinotto and the Chinotto in alcohol.