Just wanted to add that I too bought a Santa Teresa Femminello tree from Cliftons. I called my order in and specifically asked for the Santa Teresa variety, and they set that particular variety aside for me. Literally, one day after talking to them on the phone, it arrived on my doorstep when I came home from work. I live only a couple of counties away in Southern California, but still that was fast. The tree is a nice vigorous tree, in very good condition, on the largish size for a 5 gal. No nurseries in my area carry any of these Italian lemon trees, and the Costcos in my area do not carry any citrus at all. It's San Diego County, go figure. Chris

Thank you! Berkeley is a 15 minutes drive, I'll drop by and see what they have as well as stop by Berkeley Horticultural which has some great stuff. I was hoping to find the lemons they have in Vernazza but could never figure out the variety. I would love a Santa Teresa Feminello so will check out Four Winds.

For a TOTALLY CHARMING video on how to make these cookies, check out Clara Cannucciari's Depression Era Cooking videos. She has one called "Depression Era Breakfast" that shows how to make them. I didn't realize how traditional it was for Italians to eat cookies for breakfast until I started seeing more of this kind of thing. Stella D'Oro is a company that makes them for sale in a lot of groceries, and calls them "Breakfast Treats" but Dutch-me always bought them for afternoon tea. Here is a link that might be useful: Depression Era Breakfast

These might be the ones. The recipe was posted on the Italian Food Forever blog but I can't get the link dirctly to the recipe to work. CROCCANTINI Meringue cookies can be found in pastry shops across Italy, but the addition of melted chocolate and toasted, chopped hazelnuts makes this version extra special. I find these cookies are best eaten within a few days of baking. Makes 4 Dozen by Deborah Mele 1 1/2 Cups Whole Hazelnuts 3 Large Egg Whites 1/2 Cup Icing Sugar 6 Ounces Dark Chocolate (Or Semisweet) Preheat the oven to 300 degrees F. Toast the hazelnuts for 8 to 10 minutes or until the skins split, and the nuts just begin to take on color. Drop the nuts into a kitchen towel, and rub the nuts in the towel until they lose their skins. Finely chop the nuts, reserving about 1/3 of a cup to garnish the cookies. Butter two large cookie sheets, or cover them with silicon sheets. Melt the chocolate in a double boiler, or in a small pot set in a larger one that contains simmering water. Let cool to room temperature. In a bowl, beat the egg whites until soft peaks form. Begin to add the sugar, a little at a time, continuing to beat the egg whites. Beat on high speed until the whites are stiff and gossy. Fold in the chocolate and nuts carefully. Drop the cookies by rounded tablespoons onto the cookie sheets. Sprinkle the tops with the nuts you had set aside earlier. Bake for 45 to 60 minutes, or until the meringues are firm and dry. Cool on wire racks. Buon Appetito!