Scorza

Scorza is an Italian noun that designates the outer skin or crust of a fruit, vegetable, or other natural object. In everyday language it most often refers to the rind or zest of citrus fruits, as in scorza di limone or scorza d'arancia. The term can also describe the bark or outer crust of plants, seeds, or cheeses, and in some contexts the crust left on bread or cured meats.

In culinary use, scorza is valued for its aroma and essential oils. Grated scorza (scorza grattugiata) adds citrus flavor to pastries, desserts, and savory dishes, while strips or curls of scorza are used as flavoring or garnish. The white pith is bitter and typically avoided when zest is prepared. The word also appears in compound phrases such as scorza d'arancia (orange zest) or scorza di limone (lemon zest).

Beyond cooking, scorza is used in botany and horticulture to refer to the outer covering or bark of a plant or fruit. The term’s origins trace to Latin scorza, meaning crust. Scorza is also a surname of Italian origin; individuals bearing the name have appeared in various historical and contemporary contexts, reflecting the word’s broader cultural presence.