Cheryl, what you have is the plain limoncello (zests of lemons+sugar+alcohol+water). You never get a crystal clear liquer, and good limoncello can go to goldish yellow to green...it does depend on few factors. (Just like olive oil colour can change from gold to green).

The cream (meaning "milky" like Baileys) limoncello is the variation that has been introduced after the success of the original plain limoncello, and I do not suggest to drink a lot of it, as in fact could be not easy to digest, and too sweet!!!

O.K.I've been told (enoteca in Milano) that Limoncello di Capri is the best and having tried several brands I would have to concur. I know everyone's palate is different, but what do the experts think of Limoncello di Capri? How does it compare with Villa Massa?

To distinguish between the 2 types of limoncello, there is the standard limoncello that is the clear, yellow liquid. The crema di limone (or crema limoncello) is the cream version of limoncello and is a lighter, pale yellow color. The crema version is easier on the stomach and especially good after seafood dinners. I actually prefer it over the regular limoncello.

The green version you are referring to goes by an entirely different name: limon verde and looks like lime juice and is equally tart as limoncello. It is not as common as limoncello. However, they do sell small, souvenir type shaped bottles of the liquid that look especially nice displayed in a kitchen window with light streaming through. (I have a couple bottles in my window!)

Limoncello can be purchased all over Italy, but I found the most varieties in the south (Sorrento, Amalfi Coast, Capri, etc) where lemons and sunshine are in abundance. You can taste the flavor in every glass - yum!

Huitres, did you really mean to say that the CREMA version is "easier on the stomach"?! I definitely think exactly the opposite. I've avoided that version because I find anything with cream rather hard to digest. (I found that Bailey's, for example, is pretty hard on my stomach, while I've never had the slightest problem with the usual small quantities of any other liqueurs before.) I think ANYthing with cream--whether soups, meat stews, etc.--can be rather difficult to digest. Huitres, your stomach and mine must be very different, but mine and Francesco's must be similar.

Well here is the result of my brief research: I visited two liquor shops in midtown Manhattan yesterday. And turned up exactly one bottle in each shop..both light yellow and clear. Both over $25. each. Both bottles had glucose syrup among the ingredients. I did not buy either.

Huitres,
--"The green version you are referring to goes by an entirely different name: limon verde and looks like lime juice and is equally tart as limoncello. It is not as common as limoncello."--

I don't think you read my above post. While our homemade Limoncello looks yellow in the freezer, once I get it out and put it in the daylight,

It has a green tinge. It is like a neon green in the yellow liquid.

I agree that lemoncello from the south is primo, and very tasty. The creamy kind I put a trickle over ice cream. Yum yum. Last trip to Italy we saw Lime Cello, and also an Orange Cello. We didn't try either but I am sure they are both delicious. We went to a farm in Sorrento in 2001, where the make mozarella, lemon cello, wine and olive oil, and that is where we bought the lemon cream - "lemone crema" as they called it. It was fantastic. This last time, in 2005, we just bought it at a grocery store in Cortona. This next upcoming trip in June, we are heading for Sorrento for our next bath.

I have a recipe for it, and will try to make it after we get settled into our new house in north Atlanta after June. I don't want to move it mid-gestation from Seattle to Atlanta.

Whatever color it is, it tastes fantastic!

Hi viaggio_sempre (great name! My Italian fiance in the Cinque Terre and his family make limoncello all the time. (In fact, it is referred to as "limoncino" in the CT). Their home-made version is good and definitely yellow, although I do prefer the bottled types available in the stores. The Cinque Terre has a Co-op industry that markets all the products specific to that region, including their limoncello/limoncino. In this area, they specifically produce "limonverde" as well and it is green. I have several bottles of it to prove it. It is not the typical yellow limoncello. I like the unique lime color so much and the way it is bottled that I have brought back several bottles just because as gifts.

hi cmt: yes, the crema version is, IMO and several others in the CT, a more palatable, milder, less alcoholic version of the straight stuff. It actually "coats" the stomach, if you will, rather than the straight limoncello. Either way, limoncello or crema di limone is superb after a satisfying Italian meal. We have even had the crema version frozen as a sorbetto and served in the restaurants there - it's great!

I prefer the Limoncello di Capri

Huitres,
--(In fact, it is referred to as "limoncino" in the CT)--

Hey, I just checked my "Rick Steves" and it referred to it as "limoncino" too!