THE STORY
LIMONCELLO
LIMONCELLO
So much more than just a digestive
Limoncello is a sweet liquor obtained from an ancient recipe passed from
generation to generation. It’s produced by the infusion of the zest from the finest
lemons in alcohol, mixing wisely with water, sugar, time and passion.
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Born in Naples, nowadays limoncello is, undoubtedly, one of Italy’s most famous beverages
throughout the world: a great digestif when served really cool, limoncello is also very good
to taste at room temperature, mixed with tonic or champagne.
It’s also frequently used in ice cream or fruit salads.
In the region of Naples, limoncello’s production homeland, usually every meal
ends with a glass of this liquor in the same kind of social ritual as the cherished coffee.
Nowadays, young generations love it more and more as an aperitif,
before dinner in good company.
Its paternity is disputed among the noble regions of Sorrento, Amalfi and Capri, but it is certain that limoncello was born in one of the most beautiful and elegant lands of Italy, on the outskirts of Naples.
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Tradition says that in beginning of the 19th century, the important families of Sorrento would never let their most distinguished guests leave without a glass of limoncello, the liqueur produced at home using the best citrus fruits from the family lemon trees.
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It is said that this liqueur actually has even more ancient origins and that it was used by fishermen
of Amalfi to endure the penetrating cold of winter.
There are also those who believe that the recipe was born inside a monastery to delight the friars
between a prayer and a rosary.
There is, however, one city that has an advantage over all the others: it was a family from Capri
that first registered the brand “Limoncello”, now known in all corners of the world.
It is said that in Isola Azzurra, in a small and typical pension, there was a wonderful garden with lemons and oranges. Taking care of this oasis of smells and flavors was Maria Antonia that with this lemons created an exceptional liquor that she used to offer to her guests.
Maria Antonia passed on her recipe to her grandson Massimo, who during the "dopowar"
opened a restaurant where was served his grandmother's famous limoncello.
The recipe reached his son who decided to start a small artisanal production of limoncello.
It was Massimo who, years later, registered the "Limoncello" brand.
