The Oranges

The extraordiny microclimate and the generous fertility, of the plain of Gioia Tauro, consent the production of oranges, unique in the world for their taste and healthy proprieties. This is possible thanks to the vitaminic value of the area. The first citrus orchards were created by Arabs, that with their abilities built the first irrigation systems, creating the cultivation of bitter orange. It was only in the XVII century, that the sweet orange from China was introduced.

The word “citrus” refers to the acidulous or rural taste of these fruits: oranges, lemons, grapefruits, clementines, citrons and others.

The oranges, are divided into two large groups:

  1. The pigmented: a variety of tarocco, dark, blood.

  2. The blonde: a variety of naveline, ovale, Valencia.

With regards to the nutritional characteristics it is possible to affirm that they have about 87% of water, are poor in fat and proteins, rich in minerals, such us calcium, phosphorus, potassium, selenium and above all contain different vitamins: C, A, B1 and B2. An orange is a low-calory fruit, it has about 34 calories per 100 gram of juice. The fibre, present in the white callus under the peel, regulates the absorption of sugar, fat and proteins, protecting against diabetes, arteriosclerosis and it is ideal for the intestinal trait as it reduces a putrid phenomenon.

The citric acid releases an important function in the human body, it reduces the heartburn, which is ph, and protects the vitamin C contained in the pulp of fruits and lowers the acids in urines and helps prevent the formation of renal calculus. The human body needs of about 50 mg. of vitamins per day, which are contained in about 2-3 oranges.

There are numerous healthy reactions, which oranges have for the human body:

Extremely rich in vitamin C, oranges increase the resistance of the body against chemical, physical and environmental agents; increase the immune defenses against virus and bacterium; prevent cardiovascular disturbances and develop an anti-stress action.

- They promote the deposition of calcium and phosphorus in bones and teeth, for this reason it is very important in the diet of women during pregnancy and menopause, as they prevent osteoporosis.

  • They have anti-anemic properties because they promote the absorption of iron, which is useful for the formation of red blood cells and also for those who smoke it is advisable to consume of higher doses of vitamin C in order to reduce the harm from nicotine.

The contents of vitamins B1 and B2 stimulate the appetite, growth, digestion and improves the respiratory system and the carotenes, which are the precursor of vitamin A, are useful for the visual system and against various infections.

Another characteristic of the orange is the antioxidant function performed by the bioflavonoids, beta carotene and by other carotenoids. Among these anthocyanins, which have a synergistic effect against the fragility of the capillaries and a high value in the pharmacological treatment of inflammation.

The orange in addition to having the leading role of the fruit of our winters, offers multiple solutions to emergencies of various kinds: a gargle with orange juice is helps gengitivitis and stomatitis. The infusion of the bark has aperitif and digestive properties. In cosmetics, the fruit pulp is used to obtain a mask that helps to prevent wilting and premature skin wrinkling. The juice is also an important ingredient in lotions, astringent and toning. In addition to the traditional fresh consumption, the orange can be used for the production of juices, jams, salads, sauces and liqueurs.

The skin, from which you get excellent candy, can be used in sauces, cakes and marmalades. Oranges represent a genuine and effective natural supplement, because their qualities are light weight and have an extraordinary wealth of useful substances to meet the daily energy expectations.



Novelinas Oranges

The navelinas orange is a particular orange which belongs to the Navel Orange group. This type of oranges, like the Brazilian and the Washington, differ from the others as they are called umbilicate oranges. The Navelinas orange begins to sprout in the middle of March and then proceed with the issuance of flower buds in late March. Flowering starts in April and in the beginning of May. The average output of the Navelinas plant varies from 40 to 60 kg. Each orange contains about 33 to 40% of juice and the percentage of acidity is a bit 'higher than the other Navel oranges ranging from 1.0 to 1.5. The harvest of Navelinas oranges occurs in the month of December. The skin thickness ranges from 5.0 to 6.5 mm, compared to the others it has a more intense colour.


Seasonal product available in the months of:

December -  January

Tarocco oranges
The Tarocco orange is available on the market from the mid-January to end of March. The fragrance and sweetness of the pulp, as well as the richness of juice, make it one of the most demanding varieties among the favorites of the "red orange". The fruit is ovoid, made prominent, with a slightly depressed apex. It has a papilla and fine, slightly thick or thin skin.

The skin has yellow-orange reddened colour on more than a half of its surface.

The flesh is yellow-orange reddish lines more or less intense.
The juice has an intense orange colour. The flesh has a fine texture, aromatic and fragrant, juicy, with medium contents of sugar and acidity. The are no pips. The juice yield is higher than 35%. At a temperature of 8 to 10 ° C and humidity of 75 to 80% of the fruit will keep for about 60 days.

The Tarocco Orange is manipulated very carefully, because his skin is absolutly the finest compared to the other varieties of oranges.

Seasonal product available in the months of:



Tarocco Nocellare Orange

This is the greatest value of Italian cultivar. It is the first selection of the common Tarocco Nocellare obtained in Italy, at the Experimental Institute for citrus cultivation of Acireale, between the end of fifties and early sixties.

The fruit is pipless, it has high and uniform size; the skin has fine grain and slightly accentuated colour, like the pulp. Maturation is premature (December), the mature fruit doesn’t remain long on the plant, it is subject to early fruit drop, it is not very resistant to handling and transport.

Seasonal product available in the months of:

December -  January

Moro Oranges

The Moro Orange is typically Italian, it is available on the market from the third week of January to the end of March. The presence of special pigments in the pulp, anthocyanins, gives its juice a characteristic intense red colour. The fruit has an ovoid and spherical rounded base, with an truncated apex. The skin is of medium thickness, the surface is papillary and the peduncle is a medium length, its colour is orange vinous red gradation. The flesh is vinous red, with a fine and juicy texture, with medium sugar content, high acidity and with bright orange speckles. Pips are absent. The juice has a vinous colour and has a yield of more than 35%. At a temperature of 8-10 ° C and humidity of 75 - 80% fruits will keep for 30-50 days.

Seasonal product available in the months of:

January - February -  March

Mapo Oranges

The mapo is a citrus fruit crossbreed between mandarin and grapefruit. The shape is like grapefruit one, but a little bit more. Mapo taste is generally bitter with a mandarin flawor. The pulp is highly juicy, of an intense yellow-orange color while the skin is thin and green.

Seasonal product available in the months of:

October - November



Az. Agricola Piromalliqrcode
Via Ponte Vecchio, 1
89013 Gioia Tauro (RC).
Tel. al: +39 0966 506696
Fax al: +39 0966 506696
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