Limoncello is a sweet liqueur, obtained by macerating lemon peels in ethyl alcohol later mixed with a syrup of water and sugar.
It is typical of the Campania region because of the lemons of Sorrento, from which this product is said to have originated, it was born in the early 1900s in a small pension on the blue island.
The lady, Maria Antonia Farace, cultivated a lemon and orange garden from which she began to produce what would become the most famous digestive in the world.
Later, her son registered a trademark and started the related production
LEGENDS ABOUT LIMONCELLO
There are many legends concerning limoncello!
Some also argue that limoncello was used by fishermen and farmers in the morning against the cold, already at the time of the Saracens invasion.
Others believe that the recipe was born inside a monastic convent to delight the friars between one prayer and another.
This liqueur conquered the international market and it is so loved that it has been named Protected Geographical Indication (PGI).
The original is therefore produced in one of the municipalities in the area between Vico Equense and Massa Lubrense as well as on the island of Capri.
It is used mainly in summer but is also appreciated in winter after hearty meals.
Limoncello flavor allows to prepare excellent desserts, ice cream and cocktails