Recently I was staying in Procida for a few days and there was a lemon tree just begging to be picked. I added those lemons to ones from Capri my student had given me and voilà! After a few weeks I had a delicious liquer that now I need to make a second batch of because it was such a success (and quite strong). This time maybe I can use lemons from Ischia as well!
You have probably heard about limoncello, the after dinner drink that leaves your palate feeling fresh and your mood a little lighter!
How about impressing your friends with your own homemade version?
Before you fill up your house with the refreshing fragrance of the lemons, remember to only use organic, locally grown lemons (best if picked right from the tree).
In the heart of the Naples historical centre, at piazza San Gaetano you can find the Limonè factory. This family run business is a well-kept secret and you can even see how it is made while you are tasting it!
Fiorella: it is a place where I always go with my clients. I love it!
Why it is so fabulous? Apart from smelling the freshly peeled lemons by the lovely Roberta, the location of this small factory is unique. It was built on the site of the Church of San Gaetano, once the 1st-century temple of the Dioscuri in the Roman forum (formerly Greek agorà). The façade of the church shows two of the six Corinthian columns, at one time on the front of the temple and the basement of the church highlights a section of an opus reticulatum wall.
A similar structure can be seen in the factory, behind boxes, corks and glass bottles while an even older Roman well is visible in a corner of the room where the limoncello with lemons from the Phlegrean Fields is made. This place is a true gem to discover.
Alice: Fiorella, do you want to share your recipe? I am dying to try another way of making my favorite local digestive.
Fiorella: I can share my friend’s Enrico and Donatella recipe as I don’t make limoncello, I only drink it!
1 litre of pure cane alcohol
1100 ml water
600 gr sugar
You will need a large glass jar.
Peel 10 still green lemons (or 7 big ones) with a potato peeler and place them into the jar.
Avoid the white pith of the lemon skin under the yellow zest as it will make your limoncello bitter.
Add the alcohol to the jar with the lemon zest.
Cover the jar with plastic wrap and store it in a cool and dark place for 10 days
After 10 days add the sugar to the water by mixing it with a wooden or steel spoon until the sugar is fully dissolved. Strain the lemon peels from the alcohol and eliminate the peels.
Mix the sugar syrup into the glass jar with the alcohol.
Before serving your masterpiece, chill it in the freezer. Drink it. And feel fabulous.
