Limoncello () is a traditional lemon liqueur produced mainly in Southern Italy, especially around the Gulf of Naples, the Gulf of Salerno, as well as in Sicily and in Gargano. 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 lemons and usually has a slightly turbid appearance, which originates from suspended small essential oil droplets.
History
The exact origin of limoncello is disputed. The industry trade group 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.
Production
thumb|upright=.6|Limoncello
Limoncello is mainly produced in southern Italy, especially in the region around the Gulf of Naples, the Amalfi Coast, Sicily and Gargano.
Traditionally, limoncello is made from the zest of Femminello St. Teresa lemons, also known as Sorrento or Sfusato lemons. Lemon zest, or peel 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 emulsification (otherwise known as the ouzo effect) of the sugar syrup and extracted lemon oils.
Commercial production was about 15 million liters in 2003.
A Ligurian Riviera spritz is limoncello mixed with prosecco or diet tonic water. An Amalfi spritz, so named because limoncello originates from the Amalfi Coast, is made by mixing lemonade soda water with limoncello.
Alcohol content
Alcohol content can vary widely, especially among homemade variants, but the typical alcohol content is about 30% (+/−3%) by volume.
{| class="wikitable"
|+
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! Variant !! Ingredient !! Description
|-
| Arancello || Orange || Has a sweeter, softer taste; sometimes called orangecello
|-
|Limecello|| Lime zest || Sharper, slightly more bitter twist
|-
| Mandarincello|| Mandarins or tangerines || Milder, more delicate liqueur
|-
|Pompelmocello/pomecello || Grapefruit zest || Adds bitterness and complexity
|-
| Raspicello|| Raspberries || Vibrant color and fragrant, fruity taste
|-
| Kiwicello/mangocello/peachcello || Kiwi, mango, peach || Infuses sweetness and distinctive fruitiness. Kiwicello is sometimes sweetened with honey.
|-
| Orange cinnamon || Orange zest and cinnamon sticks || Spiced, wintery profile
|-
| Zenzerino || Ginger|| Spicy, warming liqueur
|}
See also
- List of lemon dishes and drinks