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Limoncello: An important meal in Italy often ends with a liquor

Fragrant, sweet and sour at the same time, has always existed, but In recent years, it has become fashionable. Inescapable in bars and restaurants, is consumed at home, fresh from the fridge.

An important meal in Italy often ends with a liqueur. And a full stop, almost indispensable. Above the restaurant, with the bitter coffee is sought, or at least asked.

This kind of consumption, in fact, has suffered a decline in favor of a liquor that is always e-Sisto, but in recent years it has become fashionable.

is the limoncello (lemon liqueur) that connects to the Mediterranean culture of cordial and, more generally, that of homemade liqueurs.

While on supermarket shelves, in fact, proposes flavors family, because it has the taste and Fa-roma's own domestic liquor. Also like the color yellow with citrine, also has a pleasant fragrance of citrus, while the sweet is balanced by fresh acidity of the lemon. Serve cool or cold, are very drinkable, smooth, round e. in contrast to the dry distillates, it has more alcohol content, which generally does not exceed the threshold of 36 degrees. For some years it was imposed on the market and has become a fashionable drink.
Limoncello was born on the Amalfi Coast, the Sorrento peninsula, as well as in parts of Sicily and Sardinia, which is in the heart of the Mediterranean. The production has always been a craft and homemaker. Today, their production, are also established homes of spirits. At the base of a good-limon cello is the quality of raw material, then the lemons.

coltivazzioni The most valuable areas find their voice in the Amalfi Coast and Sorrento peninsula. Nell'Amalfitano thrives "lemon sfusato elongated and characterized by thick skin: growing in Sorrento Massa or" femminiello, more rounded shape. To unite the two varieties the skin is particularly rich in essential oils, which communicate perfume and sapore al liquore.

Inollre. dopo un anno dal confezionamento, il prodot­to perde la fragranza frutta­la. Pertanto, occorre verificare la data, se presente, dell'imbottigliamento, e scegliere di conseguenza il prodotto.

La produzione.
La produzione del liquore prevede più fasi. I frutti raccolti sono sottoposti ad accurata pulizia che com­prende innanzitutto il la­vaggio. Successivamente, viene selezionato lo strato colorato delle bucce con esclusione di quello bianco, (ossia dell'albedo). La parte scelta è messa in infusione in alcol buongusto per circa 40 giorni. L'infuso è quindi miscelato con uno sciroppo di acqua zuccherata e la­sciato riposare per 24 hours. The next step is filtering, to remove the skins and solids in general. Limoncello, therefore, is bottled and sold.

Where is consumed.
From sales data from the limoncello that the higher consumption of area consists of the north-western regions, followed by the north eastern area (including Emilia Romagna), and then, in order, central Italy (excluding Abruzzo and Molise), and finally the remaining regions. The fact might surprise, as in traditional places of production is lower consumption. It must be said, however, that the sales figures do not include domestic productions, neither of those restaurateurs who often prefer to prepare their own. And the case, for example. of the renowned three-star Don Alfonso 1890.

Title
lemon liqueur.

Tasting.
Color pale yellow with citrus, rich scent with notes of citrus marked, immediate taste, clear taste of lemon, with a sweetness that matches the component's sour lemon. Serve cool or cold, is smooth, soft, round, thanks to the alcohol content that usually does not exceed the threshold of 36 degrees.

Temperature service 4-5 ° C. Combinations.
be tasted at the end of a meal or to be added to sorbets, ice creams and fruit salads.
in its establishment of S. Agata sui Due Golfi (Napoli), offers an excellent limoncello at the end of the meal home.

productions.
numerous manufacturers. These include: Piemme, Sorrento, Gioia Luisa, Piano di Sorrento, Villa Massa, Piano Sorrentino, Mid. Palermo, Bartolo Sammarco. Scala (Melodie d'Amalfi), Zucca, Milan (Limonilo) Consortium Nectar of the Hesperides, Minori; Cala, Amalfi, Ravello The Gardens, Ravello, Rinaldo Rau, Sassari, Averna, Callanissella.

The Production of Limoncello (from the site Distillery Petrone)
From an 'old recipe handed down for generations has been created that Limoncello, the realization of which have been used lemons fresh and free from pests and traces of pesticides.
Watch Video	STEP 1: CULTIVATION AND GATHERING OF LEMONS. Our lemons are grown in the "ZONE CEMENTARA" Riviera of Domitian, particularly suitable for its volcanic soil consists predominantly of tuff. All of the steps making up the cultivation of these citrus by our company are strictly monitored and controlled. To facilitate the production of the latter, we use techniques such as stopping irrigation for some time. In this way we can get fruits from the thin skin and the flesh is very juicy. When they are fully ripe, it starts the collection, which is done manually and is based on a conscientious selection once the selection of what is best.
Watch Video	STEP 2: PEELING OF LEMONS. Once gathered, the lemons are subjected to thorough washing, the time prior to the crucial stage of peeling of the same. It is via the 'help of a massive machine, which allows for incredibly thin skins, basic prerequisite for obtaining a drink the purest and most natural.
Watch Video	STEP 3: INFUSION . using stainless steel containers, skins obtained during the previous phase are subjected to immersion in pure alcohol, which will continue for several days. After these, the skins are extracted from the containers, on the bottom of the valuable remains infused with lemons.
Watch Video	STEP 4: PREPARATION . Immediately are provided here to pull the 'tea from containers, and filters; infusion thus obtained, after being subjected to rigorous checks, is fed into a tank where the temperature must remain below 10 ° C, in order to promote separarsidegli the essential oils and waxes that, if in excess, can be harmful, then it works by making an additional filter of 'infusion, and its distillation, to test its' esatto grado alcoolico.
Guarda il video	FASE 5: IMBOTTIGLIAMENTO . A questo punto il processo subisce alcune diramazioni, a seconda del tipo di prodotto che si intende ottenere: L’ infuso destinato alla produzione di Limoncello, viene miscelato con acqua distillata unita a zucchero raffinato; L’ infuso destinato alla produzione di Crema al Limoncello, è unito ad una squisita crema di latte e panna; 's tea-producing delicious sweet and inimitable traditional bell, the famous Baba Limoncello, is used to soak these sweets in order to give them the' unique, famous flavor.

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