limoncello
Apr 30th, 2004 | 12:19 PM
#62
Joined: Apr 2004
Posts: 12
Likes: 0
In Italy you may drink any one of several "aperitivi" before dinner to stimulate the appetite (such as campari,cynar,vermouth, punt e mes, etc etc). Conversely, after gorging oneself on a glorious meal, "digestivi" are imbibed, such as (Limoncello,Sambuca, Fernet-Branca, Grappa etc etc). Getting back to Limoncello, the best brands are usually made in Campania (specifically the Amalfi coast and Sorrentine peninsula), because of the lemons grown there (climate and soil).
Amalfi lemons are unique. They have a strong scent, a juicy-sweet pulp, and very few seeds. The Amalfi coastline's terraced groves have the perfect soil for growing the finest quality lemons, which have a clean, fulsome taste that could never be called sour. Amalfi lemons emanate a harmony of aroma and taste, delighting the palate with their freshness and zest. These lemons have even come to be known as "bread," because they can easily be enjoyed in slices for a snack or dessert, with or without a spoonful of sugar. You can easily distinguish them from other lemons in markets because they are the only lemons picked with the stems on.
Anyway, for those of you expounding on the virtues of Limoncello, have you ever tried "Latte di Vecchia" (Old woman milk).........very tasty !!!! Have I piqued your interest ?????
Amalfi lemons are unique. They have a strong scent, a juicy-sweet pulp, and very few seeds. The Amalfi coastline's terraced groves have the perfect soil for growing the finest quality lemons, which have a clean, fulsome taste that could never be called sour. Amalfi lemons emanate a harmony of aroma and taste, delighting the palate with their freshness and zest. These lemons have even come to be known as "bread," because they can easily be enjoyed in slices for a snack or dessert, with or without a spoonful of sugar. You can easily distinguish them from other lemons in markets because they are the only lemons picked with the stems on.
Anyway, for those of you expounding on the virtues of Limoncello, have you ever tried "Latte di Vecchia" (Old woman milk).........very tasty !!!! Have I piqued your interest ?????
Apr 30th, 2004 | 12:34 PM
#63
Joined: Feb 2003
Posts: 83
Likes: 0
Ex_Lux_Astrum.
Thank you for info on the best place to purchase Limoncello.
Latte di Vecchia sounds intriguing, please give us some details, what it is made from etc.
walkamalfi - I will have to try the restaurant and taste the Limoncello after the meal. Thank you.
Thank you for info on the best place to purchase Limoncello.
Latte di Vecchia sounds intriguing, please give us some details, what it is made from etc.
walkamalfi - I will have to try the restaurant and taste the Limoncello after the meal. Thank you.
Jun 10th, 2004 | 07:28 AM
#65
Joined: Apr 2004
Posts: 166
Likes: 0
"Bread Lemons" are the really large Sorrento area lemons that are about the size of a big grapefruit. They normally don't use those for Limoncello, but they slice them thin and eat them with a little olive oil and salt. Thus the bread reference. The peel on those large lemons is almost 1 inch thick!
We have 3 bottles of Limoncello we just returned from Italy with: 1 from Positano, 1 from a small factory in Ravello we visited, and 1 from Sorrento. We are planning a blind taste off soon...We tasted them in Italy but want to see what they taste like sfter plain boring american food!
We have 3 bottles of Limoncello we just returned from Italy with: 1 from Positano, 1 from a small factory in Ravello we visited, and 1 from Sorrento. We are planning a blind taste off soon...We tasted them in Italy but want to see what they taste like sfter plain boring american food!
