The volcanic island of Sicily, encircled by mountains, is a very fertile terroir to grow citrus fruit. Its soils are well-drained, rich in chalk, minerals and fine yellow sand, the ideal terrain for citrus groves. The naturally sunny climate of the island also contributes to the fine quality of Sicilian fruit. It gives some of the best quality mandarin oranges, fresh and vibrant, produced according to local tradition. Drenched in sunshine, the fruit is particularly flavourful with a powerful aroma and bright colour, offering balanced acidity and slight bitterness in flavour. Sicilian mandarin oranges, with their many qualities, have been selected to illustrate the Slow Food Foundation's biodiversity initiatives.