limoncello
Sign in to saveLimoncello () 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. 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.
Key facts
- Food.creator
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- Food.name
- Limoncello
- Food.image
- Homemade limoncello.jpg
- Food.image_size
- 130px
- Food.caption
- Homemade limoncello
- Food.type
- Alcoholic beverage
- Food.place_of_origin
- Italy
- Food.main_ingredient
- Water, lemon zest, rectified spirit, sugar
- Food.cookbook
- Limoncello
via Wikipedia infobox
~4 min read
Encyclopedic overview
10 sectionsContents
- History
- Production
- Popularity
- Serving
- Alcohol content
- Variants
- See also
- References
- Further reading
- External links
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. 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.
Excerpted from Wikipedia’s “limoncello” article, available under the CC BY-SA 4.0 licence.