Originally from Italy, but perfectly integrated with Corfu’s gastronomic traditions, this liqueur is made by extracting lemon zest in alcohol. Transparent, aromatic, full-bodied, sweet and sour, frozen for digestive juices after each meal. Combine with sweet cakes, fruit salads, tarts. Limoncello is also very refreshing when added with crushed ice or as an ingredient in a cocktail.
Limoncello liqueur is made by extracting the peel of lemons in alcohol and has been passed down from generation to generation in a traditional way for many years. The lemons are peeled and grated to squeeze out the juices. They are then packed into stainless steel tanks along with alcohol so that the alcohol retains the fruit’s composition, aroma and colour. The syrup is then added to make a liqueur. The liqueur is then filtered and bottled.
In northern Italy, this liqueur is often referred to instead as limoncino. Limoncello has usually has a slightly cloudy appearance due to the presence of small droplets of essential oil in the drink. Limoncello is traditionally made from the peel of the Femminello St. Teresa lemon (also known as the Sorrento or Sfusato lemon). Limoncello is the second most popular liqueur in Italy after Campari. Along the Sorrento Peninsula and the Amalfi Coast, it is usually served in small ceramic glasses, which are also refrigerated. This tradition was carried to other parts of Italy.
Indulge in the delightful world of Limoncello, a traditional Italian liqueur with a touch of Corfu’s gastronomic charm. Crafted from lemon zest steeped in alcohol and passed down through generations, this aromatic, sweet, and sour elixir is a post-meal favorite. Whether sipped alone, on the rocks, or as part of a refreshing cocktail, Limoncello offers a taste of Italian heritage and the zest for life it embodies.
