The summer months always call attention to the misunderstood lemon. Most folks use lemon in the summer months to squeeze on fish, make lemonade, and in their favorite cocktail. And the Eureka and Lisbon varieties grown in the US (mostly in California and Arizona) are great for the aforementioned tasks. Prior to the beginning of the 20th century, however, most lemons consumed in America were of the Italian variety and imported from Messina (Sicilia), Siracusa (Sicilia), and Sorrento (Campania).
Italians use lemons for cooking (including with swordfish and anchovies), to produce limoncello, pastries, cakes, and cookies, gelato, with olive oil as a universal dressing/sauce, and raw served in a salad with red onion, good olive oil, mint, red pepper flakes, and salt.