Limoncello

 ( Italian Liqueurs ) 

Limoncello () is an Italian lemon liqueur mainly produced in southern Italy, especially in the regions around the Gulf of Naples, the Amalfi Coast, and Sicily. It is the second-most popular liqueur in Italy and is traditionally served chilled as an after-dinner digestif. It is also a popular homemade liqueur, with various recipes available online and in print.

Limoncello is made from the zest of and usually has a slightly Turbidity appearance, which originates from suspended small essential oil droplets.

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History The exact origin of limoncello is disputed. The industry trade group Federazione Italiana Industriali Produttori Esportatori ed Importatori di Vini, Acquaviti, Liquori, Sciroppi, Aceti ed affini says that limoncello was created at the beginning of the 1900s by the grandmother of Maria Antonia Farace, who lived in a small guesthouse in Isola Azzurra. According to Charles Perry of the Los Angeles Times limoncello was invented in Sicily about 100 years ago. Journalist Kristen Tillotson of the Minneapolis Star Tribune says that it was first made on the Amalfi coast, where several villages and islands claim to be its place of origin. It may have been invented by a citrus-grove tender from Azzurra around 1900 or it may have been invented by monks or fishermen much earlier.

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Production Limoncello is mainly produced in southern Italy, especially in the region around the Gulf of Naples, the Amalfi Coast, and Sicily.

Traditionally, limoncello is made from the zest of Femminello St. Teresa , also known as Sorrento or Sfusato lemons. Lemon zest, or peels without the pith, is steeped in rectified spirit until the oil is released. The resulting yellow liquid is then mixed with simple syrup. Varying the sugar-to-water ratio and the temperature affects the clarity, viscosity, and flavor. It has a slightly turbid appearance, which originates from the presence of small (approximately 100 nanometers) essential oil droplets suspended in the drink. Opaque limoncello is the result of spontaneous Emulsion (otherwise known as the ouzo effect) of the sugar syrup and extracted lemon oils.

Commercial production was about 15 million liters in 2003.

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Popularity Limoncello is the second-most popular liqueur in Italy after Campari.

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Serving

Limoncello is traditionally served chilled as an after-dinner digestif.

It can also be served as a spritz by mixing it with Prosecco & Lemonade or soda water. With Limoncello originating from the Amalfi Coast, it is sometimes known as an Amalfi spritz.

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Alcohol content

Alcohol content can vary widely, especially among homemade variants, but the typical alcohol content is about 30% by volume.

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Variants

Many variations of limoncello are also available. These include arancello (flavored with oranges), agrumello (flavored with mixed citrus), pistachiocello (flavored with pistachio nuts), meloncello (flavored with cantaloupe), and fragoncello (flavored with strawberry). A version made with milk instead of simple syrup also exists, known as crema di limoncello and is often less alcoholic, at around 17% alcohol content by volume.

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It has a sweeter, softer taste and is sometimes described as orangecello

sharper, slightly more bitter twist than the classic

milder, more delicate liqueur

adds bitterness and complexity

vibrant color and fragrant, fruity taste

infuse sweetness and distinctive fruitiness. Kiwi is sometimes sweetened with honey

spiced, wintery profile

spicy, warming liqueur

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See also

• List of lemon dishes and drinks

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Further reading

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External links

Categories: Italian Liqueurs, Citrus Liqueurs, Amalfi Coast, Lemon Drinks, Cuisine Of Campania, Fruit Liqueurs, Italian Alcoholic Drinks

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