Limoncello
One of the most popular Italian liqueurs is served ice cold, most commonly as a digestif.
Limoncello
Limoncello is primarily made commercially and originated in Southern Italy. Sorrento, Capri, and the Amalfi Coast. Depending on where you are in Italy; there is much myth, fact, and fiction about the origin of this pretty lemon-yellow drink, made from lemon peels, water, alcohol and sugar. Most Italian restaurants have their own homemade versions of Limoncello. After arriving in Rome, on various flights, we usually all meet at Taverna Antonina, just around the corner from the Colonna Palace Hotel. Our first ice cold sips of Limoncello were at this popular Taverna, which quickly became a favorite. Most common throughout Italy it is served shot glass style. So, imagine our surprise when at the Casablanca Lounge, Ingleside Inn; the bar tender served us Limoncello shaken like a martini and served the same way!Ice cold is important here. Before this, we always kept the bottle in the freezer, now it didn’t really matter.Generally, we have Limoncello during the hot summer months, but I have been known to have a sip if I feel like I’m fighting a cold. We don’t serve food because it really is like a slow dessert, recounting tales of travel and laughter.
Notes
There are many brands on the market. We have found:
Luxardo (sweeter)
Meletti (tarter)
II Tramonte (tarter)
Recently I have been seeing recipes with Limoncello, gelato flavors, puddings and drizzled over cakes. That sounds like a winter project.
Do try it if you haven’t; you won’t be disappointed!