We can certainly define it as the characteristic liquor of the Amalfi Coast, the Sorrento Peninsula and the island of Capri.
The Limoncello is the distillate obtained from the rind of the lemon, without the addition of preservatives, colorants or other substances and additives.
It is a much appreciated laqueur, because it is produced in a natural way according to the old recipe remained unchanged for centuries.
The delicate fragrance, its quality and its unique taste makes it excellent as a digestive after a meal, but just as good as an aperitif.
It should be tasted cold, preferably served in a frosted glass, perhaps after a nice Neapolitan coffee as wants the Campania tradition.
Delicious on ice cream, Limoncello is particularly recommended to enrich fresh fruit salads to be enjoyed relaxing by the sea.
With the same recipe, but changing the ingredients, you can obtain Arancello, Mandarinetto or Meloncello; while small variations give Crema di Limone or Melone (Lemons or Melons Cream)
The recipe from the ancient tradition
Ingredients: 15 lemons (sfusato amalfitano from Amalfi) with a thick peel, 2 x 750ml pure alcohol, 4 sugar cups, 5 water cups.
Preparation: Wash lemons by using warm water and a vegetable brush. Dry them and remove the rind by using the special tool to get long and wide piece of rind. Fill up one water jug of alcohol (750ml) and rinds. Limoncello must macerate at room temp. for 80 days in the covered jug without light. It is not necessary to churn. After approximately 40 days prepare a syrup by joining water and sugar, carrying them to boiling and keep them boiling for approximately 5 minutes until they are not gotten thicker. When the syrup is cold join it to the water jug and the remaining alcohol (750ml). After others 40 days filter the compound and pour it in the bottles.