Limoncello

Limoncello [ limont'ʃɛl ː o] is a lemon liqueur produced in the Gulf of Naples and along the Amalfi Coast and Sicily.

To produce the flavors are released in the form of essential oils from the lemon peel with alcohol and dilute the alcohol flavored with a water - sugar solution.

The Limoncello is produced in a multistage operation.

First, the lemons are washed and peeled. Only the outer yellow skin can be peeled off. The underlying white parts ( the mesocarp ) otherwise lead to a bitter taste and thus should be completely avoided. Subsequently, the dishes are soaked for three to four weeks in a vessel with 95 % alcohol. At the end of the soaking time an infusion of hot water with sugar to the soaked lemon peel and the alcohol is given.

After about a week, the liqueur is filtered and safe to drink. Normally it is kept in the freezer and drink ice cold.

The Limoncello is also used as an ingredient for cakes, ice cream and other desserts, such as the Ligurian Tiramisu 'al Limoncino.

Cultural impact

Commissario Guido Brunetti in the books by Donna Leon drinks isolated Limoncello.