The History of Limoncello

| September 19, 2012

The beginning of 1900 marks the genesis of Limoncello, when in a small boarding house on the island of Azzurra, the lady Maria Antonia Farace was tending a significant garden of lemons and oranges. However, its paternity is rife with controversy, as it is challenged by the people of Sorrento, Amalfi and Capri, three populations that claim that a production of Limoncello was passed on by various generations. No matter the beginnings, this deliciously sweet concoction is now enjoyed by many and is a excellent ingredient in an array of specialty cocktails, or enjoyed all by itself.

Traditionally, Limoncello it is made from the zest of lemons without the pith, which is steeped in grain alcohol until the lemon oil is released. The resulting yellow liquid is then mixed with simple syrup. The proportion of grain alcohol, lemons and simple syrup and temperature during production makes every Limoncello recipe unique.

Rometti Limoncello encompasses a 6-8 weeks process to maximize color, flavor and soothing textures. Using only the freshest organic citrus available, water from artesian wells and the purest alcohol, creates a fresh, sweet, delicious dessert liqueur that is one of the finest that I have tried.

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Filed in: Cocktail Hour