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'''Limoncello''' ({{IPA-it|limonˈtʃɛlːo}}) is an Italian [[lemon liqueur]] mainly produced in [[Southern Italy]], especially in the region around the [[Sorrentine Peninsula]] and the coast of [[Amalfi]]. In northern Italy, the liqueur is often referred to instead as '''limoncino'''. It is the second most popular liqueur in Italy and is traditionally served chilled as an after-dinner ''[[digestivo]]''. It is also a popular homemade liqueur, with various recipes available online and in print. |
'''Limoncello''' ({{IPA-it|limonˈtʃɛlːo}}) is an Italian [[lemon liqueur]] mainly produced in [[Southern Italy]], especially in the region around the [[Sorrentine Peninsula]] and the coast of [[Amalfi]]. In northern Italy, the liqueur is often referred to instead as '''limoncino'''. It is the second most popular liqueur in Italy and is traditionally served chilled as an after-dinner ''[[digestivo]]''. It is also a popular homemade liqueur, with various recipes available online and in print. |
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Limoncello is made from the [[Zest (ingredient)|zest]] of [[lemons]] and usually has a slightly turbid appearance, which originates from the presence of small [[essential oil]] droplets suspended in the |
Limoncello is made from the [[Zest (ingredient)|zest]] of [[lemons]] and usually has a slightly turbid appearance, which originates from the presence of small [[essential oil]] droplets suspended in the drink. |
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==History== |
==History== |
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Revision as of 00:11, 20 February 2022
 Homemade limoncello | |
| Alternative names | Limoncino |
|---|---|
| Type | Alcoholic beverage |
| Place of origin | Italy |
| Main ingredients | Water, lemon zest, rectified spirit, sugar |
Limoncello (Italian pronunciation: [limonˈtʃɛlːo]) is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Sorrentine Peninsula and the coast of Amalfi. In northern Italy, the liqueur is often referred to instead as limoncino. It is the second most popular liqueur in Italy and is traditionally served chilled as an after-dinner digestivo. 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 the presence of small essential oil droplets suspended in the drink.
History
There are various stories about the origin of limoncello. The Los Angeles Times wrote that limoncello was invented in Sicily about 100 years ago.[1]
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. The Star Tribune says 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.[2]
The industry trade group Federazione Italiana Industriali Produttori Esportatori ed Importatori di Vini, Acquaviti, Liquori, Sciroppi, Aceti ed affini says that Limoncello was created at the beginning of 1900s by Maria Antonia Farace's grandmother, who lived in a small guesthouse in Isola Azzurra.[3]
Production
Limoncello is mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi, and islands of Procida, Ischia, and Capri.[4] It is also produced in Calabria, Abruzzo, Basilicata, Apulia, Sicily, Sardinia, Liguria, Menton in France, and the islands of Corfu of Greece and Gozo of Malta.[citation needed]
Traditionally, limoncello is made from the zest of Femminello St. Teresa lemons, also known as Sorrento or Sfusato lemons.[1][5] Lemon zest, or peels 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 limoncellos are the result of spontaneous emulsification (otherwise known as the ouzo effect) of the sugar syrup and extracted lemon oils.[6]
Commercial production was about 15 million liters in 2003.[6]
Popularity
Limoncello is the second most popular liqueur in Italy after Campari.[5]
Serving
Limoncello is traditionally served chilled as an after-dinner digestivo. Along the Sorrentine Peninsula and the Amalfi Coast, it is usually served in small ceramic glasses that are also chilled. This tradition has been carried into other parts of Italy.[7] Limoncello is also used to make various cocktails, pastry, cake, or ice cream.[citation needed]
Alcohol content
Alcohol content can vary widely, especially among homemade variants, but the typical alcohol content is about 30% by volume.[6]
Variants
Many variations of limoncello are also available. These include arancello (flavored with oranges), agrumello (flavored with mixed citrus), pistachiocello (flavored with pistachio nuts), meloncello (flavored with cantaloupe), and fragoncello (flavored with strawberry). A version made with milk instead of simple syrup also exists, known as crema di limoncello and is often less alcoholic, at around 17% vol.
See also
- Cedratine
- List of lemon dishes and beverages
- Tubi 60
- Villa Massa Limoncello – a brand of limoncello produced in the Sorrento peninsula of Italy
References
- ^ a b Charles Perry (September 8, 2004). "Taste of a thousand lemons". The Los Angeles Times. Retrieved 10 April 2012.
- ^ Kristin Tillotson (July 3, 2008). "Limoncello Citrus Liqueur Recipe Is Far From Lemonade". The Minneapolis Star Tribune. Archived from the original on July 20, 2012. Retrieved 10 April 2012.
- ^ "Breve storia del Limoncello". Federazione Italiana Industriali Produttori Esportatori ed Importatori di Vini, Acquaviti, Liquori, Sciroppi, Aceti ed affini (in Italian). 5 May 2010.
- ^ "Homemade Limoncello". Imbibe. Retrieved 10 April 2012.
- ^ a b Jayne Cain (2011). "When Life Gives Italians Lemons, They Make Limoncello". Rick Steves' Europe. Retrieved 10 April 2012.
- ^ a b c Chiappisi, Leonardo; Grillo, Isabelle (2018-11-30). "Looking into Limoncello: The Structure of the Italian Liquor Revealed by Small-Angle Neutron Scattering". ACS Omega. 3 (11): 15407–15415. doi:10.1021/acsomega.8b01858. ISSN 2470-1343. PMC 6644077. PMID 31458197.
- ^ Valerie Waterhouse (September 2010). "5 Ways to See Italy". Travel + Leisure. Retrieved 10 April 2012.
