LIMONCELLO TASTING IN ITALY

Limoncello tasting in three words: experience, taste, enjoy!

Italy is the world’s largest producer of lemons so, naturally, Italians have developed a delicious way to use the plentiful fruit! Citrus trees dot the landscape throughout Italy but along the “Amalfi Coast”, you will find lemon trees growing in abundance.

Amalfi Coast is well known worldwide for its beautiful villages: “Positano”, “Amalfi”, Sorrento and “Ravello” just to mention the most famous ones, perched on the sea, in the middle of lemon trees field.

The ground here, alternating layers of tufo and limestone, creates the perfect soil for the cultivation of the lemon variety known as “Sorrento lemons”. With this variety of lemons the locals used to make the famous “Limoncello”.

Maybe not all know that the “limoncello” has many beneficial properties, “Limoncello” is an excellent choice for those on a diet or trying to lose weight because unripe lemons act as a natural appetite suppressant. It’s an easy way to indulge in an after-dinner treat without ordering a dessert. With this limoncello tasting experience you will learn the production process of the famous “Limoncello” liqueur, and  you will have the chance to taste the best one directly from the producer! You will find at the end of the post also an easy recipe to recproduce limoncello directly at home!
Take a sip of your “limoncello”. Smell the aroma of the lemon and see the vibrant color in your glass, and let you wrap by the amazing atmosphere of the “Amalfi Coast”!

The recipe for limoncello is simple, but it must be followed closely, and in just over a couple of months this fragrant yellow liqueur with a strong flavor can be enjoyed, most often as a digestive drink, but also to flavor desserts or fruit salads.

Limoncello recipe:

To make the limoncello, wash the lemons under running water, rub the peel with a clean sponge to remove any dirt, then dry the lemons with a cloth.

Peel the lemons with a potato peeler, taking care to take only the yellow peel and not the bitter white part known as the pith.

Pour the alcohol and lemon peels into an airtight glass jar, close the lid and leave the peels to steep for 30 days in a dark place away from heat sources.

After 30 days, remove the peels and prepare the syrup: pour the water and sugar into a pan, bring the syrup to a boil and once it has started to boil, turn off the heat, pour the syrup into a pitcher and let it cool completely. Then add the syrup to the lemon peel jar. Shake the jar to blend the syrup and alcohol, then leave it to rest for a further 40 days, in the dark and away from heat sources.

Next, take the jar with the liqueur, shake it and pour the contents through a strainer, collecting the liqueur in a bottle using a funnel. Your homemade limoncello is ready to be enjoyed

Limoncello tasting is the experience you have to live when in the Amalfi coast!