diamante ('Cedro liscio'; possibly the same as 'Italian' and 'Sicilian')–of unknown origin but the leading cultivar in Italy and preferred by processors elsewhere; long-oval or ellipsoid, furrowed at base, broadly nippled at apex; peel yellow, smooth or faintly ribbed; very thick, fleshy; pulp crisp, non-juicy, acid; seedy.– The Purdue University website The Diamante citron was one of the most important varieties candied by the largest factories at Livorno, Italy; it was gathered from Liguria, Naples, Calabria & Sicily and then shipped to England and the United States.[3] The city is located in the region of Liguria, which itself has a long history of citron cultivation,[4] thanks to the massive mountain chain (Apennines) which protects it from turbulent winds.This practice renders their fruits non-kosher for the Sukkot ritual, and therefore in order for mashgichim to certify a citron as kosher, they must first carefully inspect the tree to confirm it was not grafted.Seeds and cuttings of inspected trees were planted in the Israeli village of Kfar Chabad, with the hechsher certification by major kashrut organizations.