You’ll need 300 grams of egg yolk, 200 grams of sugar, 80 grams of flour, and a litre of milk to make a good lemon cream —don’t forget the zest and a vanilla pod. That’s where you start to make the lingua di Procida, a delicate puff pastry rolled out by hand and baked in the oven, sealing inside all the fragrance of the island’s signature citrus fruit. On top, a dense sprinkling of granulated sugar reigns supreme. 

A sweet treat still relatively unknown, yet it captures hearts from the very first bite. Of course, to get to know it, you need to have visited the island of Arturo—but also of lemons—where tradition dictates that it must be eaten strictly for breakfast. Many also call it lingua di bue (ox tongue) or lingua di suocera (mother-in-law’s tongue), perhaps because of the sweet-bitter aftertaste the cream leaves on the palate.