On my web site, I have 3 recipes for Limoncello. Two are Limoncello cream, which one came from my husbands relatives in Naples. They are easy to make and so delicious! Keep the bottle in the freezer and enjoy chilled.

http://www.luvtotravel.homestead.com/recipes.html

Monica

Hi Lil,

I can't guarantee, but expect that you will be able to buy limoncello in Rome and Bologna.

It should also be available at the duty free shop in the airport when you leave.

Ok, to renew this discussion...

I just had my weekly Berlitz lesson with my tutor who is just returned from 2 weeks in Napoli. I informed him of my new-found treat of Raspberello. He said it's been around as long as limoncello but for whatever reason hasn't been as broadly marketed. There is, however, also blackberry, blueberry, strawberry in both clear and creamy versions, I "just need to know where to look for them". :-) He also recommended a chestnut liquor, a hazelnut liquor and a cinnamon liquor (from Sicily), all of which he proudly imbibed over his holiday, and all of which are made the same way, just by soaking the main ingredient in straight alcohol.

And to whomever asked, you should be able to buy limoncello just about anywhere in Italy. As he said, even the di Saronno (of amaretto fame) people are making it now, and it's way up north. "It just won't be the real costiera amalfitana thing..."

Hmmmm....counting the days back to Italy.

Weeping Weeping,
Clearing out the refrigerator tonight, throwing away things , getting others ready for the packing, What to do with an opened bottle of Limoncello??
Put it on the counter to contemplate drinking most of it or taking it or tossing it out.
I bumped it while doing other things and it fell and broke :(

amyb, do you mean Frangelico (hazelnut liqueur)?

Oh, Scarlett! Never mind...you can get some more in Flaarda. :-((

Thank you Marilyn, picture me standing there, gasping at the sound of glass shattering all over that stone floor then just for that tiny moment wondering, can I get enough off the floor for a sip :))

Marilyn: I think Frangelico is the most common hazelnut liqueur sold in the US. But in Italy, there are many versions of hazelnut liqueur, as well as many almond and other nut liqueurs, all sorts of fruit liqueurs, herbal liqueurs. Many people aslo make their own. The cinnamon liqueur I had in Sicily was made by the family that owned the agriturismo where I stayed in the Madonie, and an herbal liqueur was made by the owner of another agriturismo in the Nebrodi. There are many brands of limoncello and other popular types, including some made by small small, local producers. Lots of people aslo make them at home, The mandarinetto I tasted was made by my cousin (similar to limoncello, but with tangerine or mandarin orange zest instead of lemon).

cmt, so many liqueurs, so little time! The mandarinetto sounds incredible.

I can't wait to try them out! Just counting the days....

Lil

So if you open a bottle of limoncello, do you have to refrigerate or freeze it?

I don't think you have to, but we keep ours in the freezer so it's nice and chilly when you want a drop.

Wow! I'm looking for a bottle of limoncello when I go to NYC in March! thanks for the recipes, everyone.

When I was leaving Venice, we picked up a couple of tiny bottles (about 2 1/2 inches high) as souvenirs in a Dorsoduro shop. It was called limoncino & looked like pale lemonade, slightly green. Is this the same thing as the linomcello you are talking about?

Following up on a few posts...

Marilyn, I don't think he meant Frangelico, because he gave it another name (I forgot the names for the hazelnut and chestnut ones he loves) but he said they're done the same way limoncello is, just by soaking them in alcohol for a month or so. He also said whenever possible, they prefer to make their own. Wheeee!

I love the limoncello and raspberello creamy styles myself, but I find the mandarinello too sweet.

I think you have to refrigerate the creamy version because it is cream-based and not preserved to last otherwise. I wouldn't drink the straight stuff non-refrigerated, but that's just a matter of preference.

Scarlett, dropping a bottle is just a tragedy, truly! ;-)

And on slightly related food note (and for those of us nursing Italian food addictions), he says that a new development is taking hollowed-out cakes to gelaterias and having the gelateria fill it with your favorite flavors as a special holiday dessert. Oh my! I can't imagine....

Enjoyed the posts reg. limoncello and copied the cheesecake recipe as I love to bake. When I was in Sorrento 2 yrs ago, I bought a bottle of the 100 proof alcohol in a grocery store and the cashier gave me her recipe...so...to be creative...I made a gallon and decorated colored bottles with leaves and artificial lemons and gave as xmas gifts with the hand towels from Italy that had the recipes...quite a hit...also quite a story getting the alcohol back but right before 9/11. Cant wait to try the cheesecake right after I try my new pina colada cheesecake recipe.....right after I lose the 10 lbs gained on my christmas trip to cuba ...thanks for the great recipes...Johanna

Has anyone tasted the creamy cantaloupe flavor? I don't think it has been mentioned on this thread. Don't know the Italian name for it but we got the little souvenir bottles from each of the Cinque Terre towns and got a couple with cantaloupe after tasting it in a shop in Monterosso. Talk about a melon with a kick! Very good!

topping for robbiegirl

Topping for those who are looking for StCirq's recipe for Limoncello Cheesecake. Scroll 1/4 way down from the top. ((b))

Thanks Budman !

I am stunned, though...just 1/2 cup limoncello enough to call it "limoncello cheesecake"?
Does it even taste "lemony" ? Gotta try.

I tried once that Greek food "Musaks" I believe, never again:))) even with beshamel sauce !

OK, here we go to bake a cake!

Topping for those who are looking for StCirq's recipe for Limoncello Cheesecake. Scroll 1/4 way down from the top.