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Staibano Limoncello / 70cl

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According to some historians, lemon liqueur was first made behind the walls of convents and monasteries, where excellent-quality beer and wine was already a mainstay, and where strong alcoholic elixirs were commonly concocted in monastic infirmaries for medicinal purposes. In fact, limoncello may have derived from a group of liqueurs called rosoli, sweet alcoholic drinks comprised of fruits, spices, herbs, and medicinal plants. If you are not able to visit the Amalfi Coast this year, then let the Amalfi Coast come to you. With our range of limoncello’s and gin from Staibano, still and sparkling wines, from personally selected vineyards, and selections of pasta’s and cooking sauces, it won’t take too long to re-create the Dolce Vita in your own home. For five generations, the Aceto family has been cultivating lemons in the hillsides near the old paper mills of Amalfi. Today the family runs a cooperative based on the cultivation of the sfusato amalfitano lemon and produces a wonderful artisanal limoncello marketed under the brand La Valle dei Mulini. Are you a lemon drizzle cake fan? Then make a very adult version using limoncello instead of lemon juice to make the syrup.

As an after-dinner digestivo, Staibano Limoncello is traditionally served chilled, in an ice-cold shot glass. Piemme is one of the larger producers of limoncello on the Amalfi Coast; it’s owned by a conglomerate that holds hotels in the area. In spite of its large scale, Piemme insists on an artisanal approach to its limoncello production and is active in the consortium of Sorrento lemons. You can arrange for a tour of its facility and watch the fluorescent yellow liqueur be bottled before grabbing some to take home. 3. Look for homemade, artisanal varieties and unique products The famous tart-sweet liqueur known as limoncello requires only four ingredients: lemon peels, grain alcohol, sugar, and water. However, like many of Italy’s most important culinary traditions, the simplicity of the recipe can be deceiving. The good news? No matter what type of experience you choose, limoncello is very affordable. You can do your own taste-testing at any producer or just about any bar or shop selling limoncello in the area. Inside many bars and pasticcerie you’ll be offered a sample of the house-made variety. With the variety and wide availability of good-quality, well-made limoncello, you’ll have plenty of options.Beyond the convent walls, making lemon liqueur became a family affair. Residents of the Amalfi Coast probably have been sharing bottles of lemon liqueur among family and friends for centuries. Recipes began appearing in regional cookbooks around 1900. Do this signature bottle from one of many oldest liqueur makers on the continent. This timeless expression of Luxardo remains to be largely constituted of the identical household recipe first bought in 1905. It is the last word limoncello, bursting with freshness, and it is the proper cello drill. Learn our full overview of Luxardo limoncello. Don Vincenzo Staibano was born on the Amalfi Coast, a stunning and vibrant stretch of coastline south of Naples, Italy, where he spent his entire life. Surrounded by such outstanding natural beauty and unique architecture, Don Staibano unsurprisingly delighted in the dolce vita of the Amalfi Coast and its unrivalled food and agricultural produce. Much of his life was devoted to tending his lemon groves which, typical of the Amalfi region, produced abundant lemons of the most incredible colour, size, taste and fragrance. The place and when limoncello was born is up for debate. There are competing claims from many corners of the Italian peninsula and surrounding islands. The folks of Capri declare that the liqueur was first distilled on their island within the early 1900s. Anybody from Sorrento will let you know they had been the primary, in 1890, whereas in Amalfi you hear different tales about its origin.

It’s a skill to get the flavour of a fruit to come across as natural in a liqueur, and the good majority of them managed it very well,” enthused Manchester. “The Rhubarb in particular was a very honest representation; the flavour wasn’t artificial in any way.” On your own or with a group, you can visit some of the lemon groves where the ovale di Sorrento and the sfusato amalfitano are cultivated. Larger, more industrial-scale producers of limoncello are scattered across the region. These producers employ many people and use specialized machinery to peel the lemons, concoct the recipe, and bottle, cork, and label their products. The assembly-line production process is fun to observe. This liquorificio situated in the picturesque village of Ravello produces homemade limoncello using the sfusato amalfitano lemons. They also make a variety of digestivi made with fennel, coffee, melons, strawberries, and other novel ingredients.

In the Own Label heat, a Gold was awarded to Aldi’s “complex” Gingerbread Gin Liqueur, which was “not too sweet, a bit zesty”. A Silver was also given to Aldi’s Bellucci Amaretto Liqueur. The process now involves the maceration of the finest lemon peel in the world: the I.G.P. lemons of Amalfi, in fine grain spirit. The rinds are then removed and the alcohol is blended with milk and sugar. The result: a smooth lemon liqueur which tastes indulgent yet is refreshingly sweet and light with a 17% ABV – it can therefore be enjoyed at any social occasion. You’re in the lobby of a grand hotel in the Alps and your friends have invited their dog along to have its tummy rubbed. Of all the pets you’re friendly with, this one’s your favourite. Despite being more mid-sized than toy, he jumps up on your lap. Guests all around ask his name and where he’s from. He’s having a lovely time and is so relaxed that he starts emitting the most silent, violent farts. Moments later a woman nearby gags and another pulls out a hand fan. What action do you take? This historic liquorificio was one of the first to commercialize limoncello and other local alcoholic beverages known as rosoli. The Mansi family invented the Limunciel brand. You can watch the phases of production and sample their limoncelli in their factory.

A liqueur is a hard thing to get right. It can be too sweet and cloying and there’s a risk its flavour is under or overwhelming. But this year our annual competition showed that brands are focusing on balance and complexity. In addition to limoncello, the shop also sells honey, marmalade, pastries, and natural cosmetics made with lemons. The shop is impossible to miss with lemon products literally spilling out onto the cobblestones alongside the staircase leading to Amalfi’s cathedral façade.

Ciao!

Sfusato Amalfitano: The word sfusato comes from the Italian word for “spindle,” and is a visual reference to this even more elongated, pointed lemon native to Amalfi. Don Staibano would only use the freshest ingredients to create his recipes, all from the surrounding areas of Amalfi. Amalfi Smooth, manufactured in small batches, is still made with the same ethos. Simply the place and when limoncello was born is up for debate. There are competing claims from many corners of the Italian peninsula and its surrounding islands. The folks of Capri keep the liqueur was first distilled on their island within the early 1900s. Anybody from Sorrento will let you know they had been the primary, in 1890, whereas over in Amalfi you’ll hear different tales about its provenance. Mishin said: “Overall, these were brilliant. Traditional should always have a place and their production should always continue.” L­r: Josh Powell, Ben Lindsay, Massimiliano Bosio, Dmitry Mishin and Ben Manchester, with Melita Kiely at the front

For a super-refreshing long drink, dilute it with acqua frizzante and you could add more lemon juice for extra zing. The final flight of the day was sampled by Lindsay’s team – Irish Cream. Two Silvers concluded the day’s tastings: one for Aldi’s Ballycastle Irish Country Cream, with its “great viscosity” and “ice cream cone notes”; and the second for Aldi’s Specially Selected Irish Cream Liqueur, with tastes of “chocolate and hazelnut”. Next, the peels are soaked in pure, high-quality alcohol that remains unaltered in the freezer. Different producers use different neutral spirits derived from grain, grapes, sugar beets or sugar cane—even wine or vodka. These spirits have as high as ninety-five percent alcohol content and are ideal as a solvent to extract the oils—and therefore the flavor—from the lemon rinds. For at least forty days, the lemon rinds marinate in the alcohol in a dark place. The longer they steep, the richer the color and the more intensely lemony the taste. Roman fresco painters depicted large citrus fruits on the walls of luxurious villas at Pompeii and Herculaneum, and surely lemons must have been cultivated for many centuries before the first documentary evidence of lemons along the Amalfi Coast, dating to the Renaissance.As a cooking ingredient (although it seems almost sacrilegious to do anything other than drink it!) it’s great in lemon possets and syllabubs This is a privately owned citrus grove near the train station where you can sample the products and buy. The park-like grounds are peaceful and inviting, shaded with lemon-studded arbors and linked together with meandering paths. In addition to limoncello, you can sample a variety of lemon products as well as liqueurs made with fennel, oranges, mandarins, basil, and other creative combinations. You’ve just read an article in a favourite Swiss newspaper about cancel culture. It’s written from the perspective of a bemused correspondent based in Chicago who is a sharp critique of this US export. You conclude that this type of commentary would no longer get past most editors in US newsrooms, which makes it all the more intriguing. Do you send it to all of your US friends and colleagues to show them that freedom of thought and expression is alive and well elsewhere? Or leave them be? As in making a good risotto, a fine wheel of Parmigiano-Reggiano, or a bottle of traditional balsamic vinegar, good limoncello results from quality ingredients, generations of knowledge, small but critical tweaks in the recipe, and well-kept family secrets passed down over generations.

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