limoncello
 

Where is the best limoncello from? I bought some locally here in South Fl and it was awful. We had a complimentary weekend at the Ritz and theirs was great. I can not find the kind they have here. They said it is from Italy. But I would appreciate any input on the types you have tried and love.

Type limoncello in the search box. There was a long thread about it recently. Happy limoncello hunting. ((b))

robbiegirl, I just topped it for you.

The best international brand for limoncello, and indeed various other fruit liqeurs is Luxardo - theirs is smooth, creamy, and rich; this is the standard limoncello used in a good bar.

Throughout Italy, and the Mediterranean one can find smaller "home" produced ones, but for consistent quality Luxardo will not disappoint.

We had some and bought some in Italy (Rome) 2 years ago.

Here in California we have a chain beverage store called Beverages and More. I buy there least expensive brand called Caravella at $17 per 750ml and love it.
Out of curiosity I bought a $26 bottle and found it undrinkable.
The orangecello is almost as good.
==Mike

How amazing that this thread was just started. I just got home from Trader Joe's and I noticed, for the first time, that they have limoncello. I have never had it and so I don't know if it's good or awful.

The bottle we bought at Trader Joe's was quite good, but maybe a little pricier than some at Bev Mo. Sorry, can't recall the exact brand. I guess I'm lucky -- I've never bought a bottle that I considered undrinkable!

Hi~ I found the best place to buy Limoncello is on the isle of Capri in Italy~They actually have small factories where you can watch them make it~and they allow you to taste for free!!Yum!Ladybug

Positano, Italy (Amalfi Coast). This is were Limoncello is made....it is like lemon world in Positano.

My wife and I went to Italy for our honeymoon in August 2003 and had Limoncello everynight after dinner. It was amazing. It smelled like lemonade and tasted incredible....by the way, Positano is quite incredible as well.

The best Limoncello comes from here in Ravello area of the Costiera Amalfitana,it is best bought from a small producer and not from tourist shops in glitzy bottles.

Make it yourself.

I have a recipe I can send you. I've made it a few times and it's very good. Easy to make too. Have you ever had the creamy limoncello? Yummy.

I'd love your recipe!
Annette
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Yes, lemoncello is certainly a Capri or Amalfi product. I found it pleasing to the taste but it doesn't take much to give you a buzz.
Bill

Does anyone remember if it's sold in the shops at the Rome airport? I remember picking up some Tazza d'oro coffee there and some other uniquely Italian foodstuffs.

I got a bottle my sister brought back from Sorrento a few years back and haven't opened it. Is it served cold, in a brandy sniffer? ((b))

At the risk of being labeled the village idiot, what on earth is limoncello?

Often handed to or by clients at salons, etc. Goes very well with smoked nuts and jerky, they say. Enjoy!

We went to a restaurant in Venice two years ago and after dinner they served bottles of limoncello plus strawberry, chocolate, pistachio, and a few others I can't recall. I think the lemon has the nicest flavor but it was fun to try them all.

SoBeTraveller -

Cheers for that - my curiosity got the best of me so I did a search on Google. Sounds tasty.

We have been drinking "Lemoncello" (with an "e", not an "i") that we get at our favorite food store. It comes from Lanciano in southern Italy. I can't say if it's the *best*, but it sure is refreshing! I also like Arancello, but my husband prefers Lemoncello.

I keep limoncello in the freezer so it will be really cold. I agree that it is difficult for me to find a good one here. I did have one brand we liked but cannot remember the name. Others are yuk!

Gretchen, Nat04--how about sharing your recipe with us on this forum??

All spirits with alochol content above 30%ABV should be kept in a freezer, so when required for drinking they will be very pleasant indeed.

Of course, cognacs and whiskies and some other spirits should be excluded from the freezer.

I will repeat my original advise and compliment Luxardo who produce an excellent Limoncello - remember spirits (again excluding brandies and whiskies) are the product of virtually neat alcohol being infused with fruits and other botanicals, there is not an ageing process so Limoncellos will depend greatly on the quality of the harvest of that year rather than the way it's been blended and aged.

Will get recipe from home and post soon.

Hi all,

We brought back some limoncello (with an i) from our AC visit.

One is Limoncello di Sorrento by Fraioli Franco and the other is Limoncello Amalfi by Gambardella & figli.

They are both superior to the ones we were offered in most shops.

The better limoncello is greenish, not bright yellow, and is made from alcohol, sugar and lemon zest (bucce di limoni).

We keep ours in the fridge, not the freezer.

We keep it in the freezer in the hot summer. The one bought in Capri was exceptional.

Two (750 ml) bottles of 100 proof vodka
Zest from 15 large lemons
4 c. sugar
5 c. water
Very large mason jar or jar with a lid
Peel the lemons making sure not to get any of the pith. I used my good grips peeler and took it off in strips. I also scrubbed my lemons with soap, hot water and a scrubby pad first to make sure I didn't get any waxes or anything in the brew. Put the peel in a large mason jar. Pour over one of the bottles of vodka. Place the jar in a cool, dark place for 40 days.

At the end of 40 days, cook the sugar and water together for about 5 minutes, until the sugar is dissolved and it is starting to get a little syrupy. Cool. Pour into the jar along with the 2nd bottle of vodka. Put back in the cool dark place for another 40 days.

At the end of that period, strain out the lemon peel and store in bottles in the freezer.

I have a couple of recipes on my web site ? one is from my husband?s Aunt in Naples.
http://www.luvtotravel.homestead.com/home.html, click on the Recipes link. I also have one for Limoncello Cream, yummy!!! Hmmmm, I better make my batch since it?s getting warm outside. It?s a great sipping on chilled Limoncello on the deck.

Monica ((F))

Mario Eats Italy last week featured a segment on limoncello in Sorrento (or it might have been Positano -- sorry, can't remember!) They showed a factory which has machines which skin the lemon rind off the lemons to use in the limoncello. The lemon juice/pulp leftover were used for oils & perfumes. The lemons are much bigger and sweeter than the lemons here in the U.S.

I find Mario on this show rather annoying (especially compared to his NY show), but he is usually in the Naples/Amalfi Coast area with good footage.

Monica
Finally a recipe for cream limoncello. Can't wait to make it. I have made the regular with a recipe I have from a friend from Sicily. In her recipe I had to double the amount of lemons because the lemons here are so small compared to the HUGE ones in Sicily. Are your recipes based on our lemons or the Italian ones. I know this sounds silly.

I tried one Italy made something "Brothers" - yack! too sweet and could use some lemon.

Hi Ziana,

You are just having no luck.

There is a lot of limoncello that is made with lemon flavoring, not lemon zest, and is not good.

This stuff is usually very yellow.

awbaker - sometimes I feel like smacking Mario on that series, if he would just shut up it would be a good show and who is that jerk with him?

I did sit through that limoncello one and the pizza one and it was good, but hard to listen to.

It is interesting, limoncello is produced all over Italy - in the north and in the south. In the Cinque Terre, they make a "limoncino" version which is the exact same kind as the limoncello version further south (Naples area). I am biased, I love the CT version the best: the lemons taste so fresh and the drink is just terrific. Try it chilled right after a fish dinner!

When i rented the apt. in CT, Gisella the owner left a bottle of Limoncino for me to try..
Every evening I sat in the balcony, sipping my Limoncino,enjoying the sea breeze, while listening to the music below.
Great memories of a Beautiful place..A toast to all the CT Lovers..

Monicapileggi,

Can you please e-mail me the recipes for Limoncello cream?
Thanks....
kismet

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One would imagine that a limoncello cream is similar to any other liequeur cream. I'd whipe some double cream perhaps with a little very finely grated lemon rind, then before it is at the perfect thick whipped stage, add some limoncello to taste.

Grand marnier, Whisky, Cognac.... creams can all be made in similar fashions, try champagne cream on strawberries.

nocinonut -- He really is annoying! What does he call his friend? Ruins? I tivo'd the series, but it is quite ridicules. I also watched the pizza one, but couldn't make it all the way through.