Limoncello, the delicious lemon liqueur from Campania.

The Limoncello is a unique liqueur with an intensely aromatic flavor, made with IGP lemons from the Sorrentine Peninsula, grown in the municipalities of Vico Equense, Meta, Piano di Sorrento, Sant'Agnello, Sorrento, Massa Lubrense, Capri, and Anacapri. Only these lemons can be used, as per IGP (Protected Geographical Indication) regulations, since they have unique characteristics: no pesticides are used in their cultivation, and they have a smooth, thick, and very juicy peel, ideal for macerating in alcohol to produce the liqueur.

Limoncello: The History of the Liqueur

Limoncello was born in the early 1900s on the Blue Island, the stretch of sea between Capri and the Sorrentine Peninsula known as the "Land of the Sirens," and more precisely, in a guesthouse. Here, Mrs. Maria Antonia Farace tended a magnificent garden where lemons and oranges were present.

To her guests, Mrs. Farace offered the liqueur made from lemons picked from her garden, which she prepared based on the recipe passed down from her grandmother. Later, in 1988, Massimo Canale, a descendant of Mrs. Farace, put the recipe to good use, starting to artisanally produce Limoncello and registering the trademark.

An interesting point: there is another hypothesis that suggests limoncello was consumed by the fishermen and farmers of the area during the winter months, characterized by cold temperatures and difficult times. There's also another version, almost a legend, according to which the recipe originated in a convent of monks who prepared it to enjoy within the convent as a small break from the rules. The authorship of the recipe remains contested among the people of Sorrento, Amalfi, and Capri.

The Original Limoncello Recipe

The liqueur that has conquered the global market has a simple and genuine original recipe. To produce it properly, IGP lemons from the Sorrentine Peninsula, the Amalfi Coast, and the island of Capri are necessary, where the best certified lemons grow, also to avoid imitations of this beloved liqueur, with its distinctly Mediterranean flavor.

To produce Limoncello, the peel of the lemons is macerated in alcohol for thirty days, after which a mixture of water and sugar is added, and the process is left to macerate for another 50 days. The resulting alcohol content is around 30 degrees. The recipe is simple, but the procedure must be followed carefully and attentively, and if properly adhered to, one will be able to enjoy a fragrant liqueur as a digestif, or to flavor desserts, or to enrich delicious mixed fruit salads.

To prepare limoncello, you need IGP lemons, sugar, water, and 95° alcohol. The peel of the lemons should be cut into strips and placed in a glass container to macerate with the alcohol. Next, prepare the syrup of water and sugar by bringing it to a boil and allowing it to cool. Combine the mixture with the macerated peels, and bottle it. After the additional 50 days, the bottles can be stored in the freezer: Limoncello should be enjoyed chilled!

Recipes with Limoncello: Our Recommendations

Limoncello is perfect to enjoy on its own as a digestif, for its digestive properties, but it is also ideal for creating delicious sorbets, or simply pairing it with fruit ice cream or lemon creams. Let's see a simple and tasty recipe: Limoncello cream.

To prepare Limoncello cream, you will need egg yolks, milk, sugar, flour, vanilla powder, and Limoncello. Whisk the egg yolks with the sugar until you obtain a smooth and homogeneous cream. Incorporate the flour and milk, followed by the Limoncello. Transfer to a saucepan and bring to a boil over low heat. Thicken the cream while continuing to stir to prevent sticking. When it is well thickened, turn off the heat, let it cool, and serve!

Try the Limoncello with Organic Lemons from the Amalfi Coast of Valenti: produced according to the traditional recipe, it is made with IGP lemons known as "Sfusati amalfitani", the best organically grown lemons from the coast.

Or try the Limoncello with Box from Marcati Distillati, featuring a precious bottle ideal for a much-appreciated gift. The lemons from Marcati Distillati come from the Campanian coast, Sicily, and Lake Garda, areas where lemons grow lushly. You will taste a product that is very pleasant on the palate, with a full flavor and typical aroma, or that can be paired with delicious desserts.

Finally, regarding desserts, try the Babà Positanesi with Valenti Limoncello from the company Il Gusto della Costa: they are sweet indulgences soaked in liqueur, perfect to enjoy as a dessert or to garnish ice creams or cakes.

Try the Limoncelli recommended by Spaghetti & Mandolino to discover all the Mediterranean sensations of a traditional Campanian liqueur!

Antonella Iannò