Lemons have been cultivated in Sicily since the Arab domination in the 9th century, before the rest of Europe. It came to Sicily from the East along the commercial routes crossing Egypt and North Africa. In the second half of the 19th century, the Siracusa lemon called “Femminello” established its position in the international markets. In the fifties of the twentieth century, Sicily was the largest producer of lemons in the Mediterranean area. The most abundant cultivars of Sicilian lemons are Femminello, Interdonato, and Monachello.