Chinotto peel

Citrus myrtifolia traces its roots to the wild groves of the Mediterranean, but the plant entered European cultivation when a Savona sailor returned from China in the early 1700s. The micro‑climate of the Ligurian coast, where mountains meet sea, nurtured the tree’s aromatic peel. By the 19th century, local artisans began extracting its oil for medicinal tonics and early perfumery, noting its ability to lift spirits and aid digestion. In the early 1900s, chinotto oil found a place in the emerging market for carbonated beverages, giving rise to the bitter orange soda still popular in Italy today. Throughout the 20th century, perfumers incorporated the oil into citrus‑forward accords, valuing its sharp edge that balances sweeter notes. Today, chinotto peel remains a niche but respected ingredient, celebrated for its authentic Mediterranean heritage.