Gelatina d’arancia – Orange gelatine

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one-liter orange juice
800 g. sugar
40 g. isinglass

How to make Gelatina d’arancia – Orange gelatine

Dissolve the isinglass.
Boil the orange juice with sugar.
Place softened isinglass in a saucepan and add to a ladleful of boiled juice; dissolve gelatin completely, add remaining juice; cook everything for 15 minutes.
Excellent everything in a shallow tray; cut gelatin into cubes and sprinkle a little sugar on top.

Regional Recipe from Sicily


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  • 1 litro succo d’arancia
  • 800 g. zucchero
  • 40 g. colla di pesce


  1. Sciogliere la colla di pesce.
  2. Bollire il succo d’arancia con lo zucchero.
  3. Mettere in una casseruola la colla di pesce ammorbidita e unire ad un mestolo di succo bollito; sciogliere del tutto la gelatina e unire il rimanente succo; far bollire tutto per 15 minuti.
  4. Raffreddare il tutto in un vassoio poco profondo, tagliare la gelatina a cubetti e cospargervi un po’ di zucchero.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

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