Staibano Limoncello / 70cl

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As an after-dinner digestivo, Staibano Limoncello is traditionally served chilled, in an ice-cold shot glass. The IGP stamp (Indicazione Geografica Protetta) guarantees that every lemon rind used to make Amalfi Smooth is that of the iconic Amalfi lemon the best in the world. 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. In. Because I can decide exactly what to eat and what time to eat, which is usually at 16.00. Plus, there’s no stress of keeping to a reservation. Taste and quality can vary tremendously from producer to producer and from bottle to bottle. Bad limoncello tastes like window cleaner; good limoncello tastes pure and invigorating, like imbibing a ray of sunshine.

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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What we do know for positive is that, wherever the spirit got here from, it’s to this present day inextricably linked to all these three areas of Italy. Nevertheless, Amalfi is the present torchbearer, on account of its superior lemons. Sfusato lemons, also referred to as Sfusato Amalfitano, had been dropped at the Amalfi coast from the Center East some centuries in the past and they’re good for making limoncello.

For a super-refreshing long drink, dilute it with acqua frizzante and you could add more lemon juice for extra zing. 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. 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. 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. After the peels macerate for the desired time, the mixture is strained and then combined with a syrup made of sugar dissolved in boiling water. There it stays for another month, covered in a cool, dark place. Finally, the whole mixture is filtered, then bottled and corked.In 1988, a businessman from Capri named Massimo Canale registered the first trademark with the word “limoncello,” using a recipe handed down from his great-great-grandmother and commercializing the drink outside of the region. It was an idea—and a product—that would prove wildly successful, as limoncello has transcended not only the region but all of Italy to be considered an international and world-class tradition. Different Lemons, Different Attributes 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 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. With most of the northern hemisphere in the full swing of summer, it must be time for The Monocle Common Sense Quiz, edition one. The rules are very simple and open to all timezones but you must respond by no later than 18.00 Zürich time on Tuesday to be eligible for one of three prizes. While there is always a right answer to everything, our editors will also allow for creative licence and award extra marks for wit and pragmatism. As common sense is at the core of the Monocle editorial mission and is the whole point of this quiz, please ensure you take this into account with your responses.

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What we do know for certain is that wherever the spirit got here from, it’s nonetheless inextricably linked to all these three areas of Italy to at the present time. Nevertheless, Amalfi is the present torchbearer because of its superior lemons. Sfusato lemons, often known as Sfusato Amalfitano, had been dropped at the Amalfi Coast from the Center East a number of centuries in the past and are excellent for making limoncello. 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.

From lemon to limoncello, approximately eighty days elapse. It’s a relatively simple process but each producer boasts his or her own limoncello secrets. For example, some use only the rinds, while others marinate the pulp and seeds. People experiment with different ratios of sugar to water in the syrup. The location where the limoncello steeps, with varying temperature and relative humidity, can also play a role. Ultimately, these factors affect the flavor as well as the opacity and texture of the final product. One batch of the final product may be bright, neon yellow; another may be more cloudy and opaque as a result of the emulsification of the sugar and lemon oils. 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. At home in London after a nightmare flight from Bologna a few weeks ago. All the travel chaos makes me want to stay put.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.