Buying Italian Limoncello online?
 

Hello,
I tried Limoncello for the first while in Italy last month and loved it! I meant to buy some before leaving but unfortunately I had a few unexpected obstacles that prevented me from doing some last minute shopping. Does anyone know of a website where one can buy authentic limoncello and have it mailed to the U.S. at an affordable price? I tried an online search without any luck. Thank you in advance for any advice.

Most liquor stores in major cities have a nice selection. Have you tried there?

kakalena

I've found that many liquor stores sell Limoncello (the clear kind) but I've been unable to find a creamy version which we enjoyed when we were in Rome. I'm not sure which you'd be looking for.

Hello azure, if you have a good wine/spirit store in your area you should be able to buy Limoncello. It is wonderful. I assume you know, but in case you don't, do keep it in the freezer. Cincin!

www.winespecialist.com

got it by googling

It only has to be made in Italy, it doesn't have to be shipped from Italy, many American distributors will handle it.

Limoncello is extremely easy to make yourself. Look for a recipe online. There are many.

>Limoncello is extremely easy to make yourself.<

True, but without the lemons from the Amalfi Coast, it doesn't taste the same.

((I))

Have you thought about making your own limoncello? It is very easy. If you would like, I can send you a recipe. I live in Italy right now and have had the privelage of making it with Italian friends! Feel free to email me or post if you want it!!

Any good wine and spirits shop in the US should order a bottle for their customers even if they do not stock it; both the "creamy" and the "clear" versions are in wide distribution here. If you do not see it on the shelves, ask them to order it for you.

I get mine at the local wine and spirits store around the corner.

I have used Mario Batali's recipe successfully for several years. Its on the FoodTV website.

Branbal77 - I would love your receipe !

www.bevmo.com They have the clear and creamy.

Branbal77, please consider posting your recipe here so we can all enjoy it. I'm assuming that CA lemons would provide a reasonable facsimile. :-)

public domain versions of these recipes

Mario Batali:
4 cups vodka (use 100 proof, not 80, it'll taste better.)
Zest of 10 lemons, no pith at all, may substitute 15 limes, 6 grapefruits, 10 blood oranges, 12 mandarin oranges, or 8 regular oranges
2 1/2 cups sugar
3 1/2 cups water
Place vodka and zest in a sealable jar, like a mason jar and allow to sit in a cool place for 4 days. On the fifth day place the sugar and the water in a saucepan and bring to a boil. Allow to cook 5 minutes, remove from heat and allow to cool. Add sugar solution to the vodka solution and allow to stand overnight. Strain through a layer of cheesecloth in a conical sieve, pressing the solids firmly. Strain again through a second layer in the same manner. Chill and allow to stand 1 week. Serve very cold.


Sergio Massa recipe
2 pounds lemons
35 ounces vodka
2 pounds sugar
35 ounces water
Peel all the skins off of the lemons. Only the yellow part should be peeled. Add the lemon peels to the alcohol, and keep for 3 to 4 days in a cool place. Once the alcohol has been infused with the lemon peels, remove the peels from the alcohol. In a separate bowl or glass container, mix the sugar and water together. Add the infused alcohol to the sugar and water mixture. This will turn a beautiful bright yellow color. Keep the limoncello in the freezer.

Here's a link to the famous previous
limoncello thread

http://www.fodors.com/forums/threads...p;tid=34462827

Vodka makes watery limoncello. To make it right, you should be using 95% grain alcohol as they do in Italy.

I agree that I'd rather buy the real stuff than make a home version of it.

Trader Joe's carries a creamy Limoncello that is very good.

My neighbors, originally from Bari, make the best Limoncello. Of course, they have to serve it in a little boot-shaped shot glass. :) Mmmm.

And the grain alcohol is called "Everclear".

Thanks to all for the suggestions and recipes. I will check the websites suggested and the liquor stores here in Denver.
Branbal77: please post the recipe for all of us when you get a chance. Thank you!

Just remember what Ira said. If it is not made from the lemons from the Amalfi Coast it really will not be the same. So much easier and much better to just buy the Limoncello made in Italy.

Thank you LoveItaly, I also prefer/plan to buy authentic Limoncello from the Amalfi Coast. Like Ira said, the lemons from there are truly special and unique. I am just curious about the way it is made which is why I'm interested in the recipes.

This is the recipe here. I do not know about differences in lemons except that the lemons here in Sardegna are huge, about three times the size of those in the states.
The alcohol used is pure alcohol. Italians do not use vodka. I would assume, since I have not made it in the states, that you could go to the local liqour store and ask for pure alcohol. I use 96 proof. Limoncello does not require much just some TLC!
It is really good to substitute madarins, 12-14, for the lemons and, being in the states, I would up the lemons to at least 10!

Peel 8 lemons and put the peeling in a glass jar and add 1 liter of alcohol
(pure not vodka or rum etc) and leave it for 7 days. After the 7 days, remove the peelings. In a pot pour 1& 1/2 liters of water and 2 pounds of sugar and heat. Stir just long enough to dissolve the sugar. Let cool to
room temperature. Then, mix the sugared water and the alcohol/lemon mixture together and let it set for 2 days. This will make approximatley 3 liters of limoncello/ I keep mine in the freezer. You will need bottle with screw tops or something similiar to store it. The freezer will make it nice and cold..yummy!!!