Limoncello is an Italian lemon liqueur mainly produced in Southern Italy, mainly in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi and islands of Procida, Ischia and Capri, but also in Sicily, Sardinia, Menton in France, and the Maltese island of Gozo. Traditionally, it is made from the Sorrento lemon, though most lemons will produce satisfactory limoncello.
Limoncello is traditionally served chilled as an after-dinner digestivo. Along the Amalfi Coast, it is usually served in small ceramic glasses themselves often chilled, the Amalfi coast being a center of both ceramic and limoncello production. This tradition has been carried into other parts of Italy.
Limoncello is common in Italy but has recently become popular in other parts of the world. Restaurants in the United States, Canada, the United Kingdom, Australia, and New Zealand are increasingly offering limoncello on their beverage and dessert menus. It is an increasingly popular ingredient in cocktails, as it imparts a strong lemon flavor without the sourness or bitterness of lemon juice.
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- Ricetta del limoncello @ Ricette (Italian)
Limoncello Recipe, www.washingtonpost.com
Limoncello , www.webtender.com