Limoncello is possibly the most famous Italian liqueur, often associated with the Amalfi Coast and its lemons, but it is now produced all over Italy.
The authentic Limoncello is made by infusing ripe and beautiful lemon's zest in pure alcohol. The limoncello is obtained by leaving the zest of the lemons to macerate in pure alcohol for several days until the color and flavours are released, water and cane sugar are then added - these are the ingredients. Whilst the recipe stays the same, the ingredients change, the better they are, the better the final results and each distillery has its own secret when sourcing them and the Morelli brothers are no exception, they follow one that has been handed down from the beginning of the 19th century, generation to generation, in the family.
This Limoncello, with an abv of 32 degrees, much higher than the majority of cheap limoncello found in supermarket shelves, can be kept in the freezer and enjoyed very chilled because it won't freeze and doesn't use any chemical flavouring, it is naturally made.
A good, proper limoncello is well balanced, the sweetness should balance the acidity of the lemons, it should not be overly sweet.
Limoncello has now become much more than a liqueur, an after meal, it has become a Spritz, add Prosecco and a splash of soda, can be drunk over ice with one of our tonics
or used to make a summer version of the famous tiramisu, the Tiramisu al limoncello
, deliciously refreshing.
Under the current generation, the Liquorificio, distillery, Morelli, originally called the Antica Grapperia Toscana, has been going from strength to strength, producing liqueurs and spirits of the highest quality. The credo of this Tuscan distillery is the belief in using only the best natural ingredients for its products and using the family recipes they have used for centuries that have resulted in them winning a large number of awards, not only for their grappa, but also for their delicious Limoncello