citarea

Citarea is a traditional fermented beverage made from citrus fruits, primarily lemons and oranges, that originated in the Mediterranean region. The drink is produced through a natural fermentation process that typically takes several days to weeks, depending on the desired level of fermentation and alcohol content.

The preparation of citarea involves extracting juice from fresh citrus fruits and combining it with water and sugar or honey. The mixture is then left to ferment naturally, allowing wild yeasts present on the fruit skins and in the environment to convert the sugars into alcohol. Some traditional recipes also include the addition of herbs, spices, or other fruits to enhance flavor complexity.

Historically, citarea was consumed in ancient Rome and Greece, where it was valued both as a refreshing drink and for its perceived medicinal properties. The beverage was often diluted with water and served during social gatherings and religious ceremonies. In modern times, citarea has experienced a revival in certain Mediterranean countries, particularly in southern Italy and Greece, where artisanal producers continue to make small-batch versions using traditional methods.

The alcohol content of citarea typically ranges from 3% to 8% by volume, making it lighter than most wines or beers. The fermentation process produces a naturally effervescent beverage with a characteristic tangy, slightly sour taste balanced by the sweetness of the added sugars. The drink is often served chilled and may be consumed on its own or used as a base for cocktails.

Citarea production has also spread to other parts of the world where citrus fruits are abundant, with various regional adaptations incorporating local fruit varieties and brewing traditions. The beverage represents an important example of traditional fermentation knowledge and continues to be appreciated by enthusiasts of artisanal and naturally produced alcoholic drinks.