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Staibano Limoncello / 70cl

£9.9£99Clearance
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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.

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. 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 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. As a cooking ingredient (although it seems almost sacrilegious to do anything other than drink it!) it’s great in lemon possets and syllabubs.At home in London after a nightmare flight from Bologna a few weeks ago. All the travel chaos makes me want to stay put. Are you a lemon drizzle cake fan? Then make a very adult version using limoncello instead of lemon juice to make the syrup. In Italy, certain prized agricultural products are strictly regulated. Lemons grown in certain designated regions of Capri and the Sorrentine peninsula fall under the legal protection afforded by an I.G.P. (Indicazione Geografica Protetta), a protected geographic area. Two consortia protect the two main lemons cultivated there based on their cultural, historical, and culinary importance. These certified areas are protected under laws of the European Union.

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.

Champagne

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. 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. 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.

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