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Limoncello (Italian: [limonˈtʃɛlːo]) is an Italian lemon liqueur mainly produced in southern Italy, especially in the region around the Gulf of Naples, the Amalfi Coast and Sicily. It is the second-most popular liqueur in Italy and is traditionally served chilled as an after-dinner digestif. It is also a popular homemade liqueur, with ...
It is 26% ABV or 52 proof liqueur. Pallini Limoncello is made using sfusato lemons grown on the Amalfi Coast of Italy. The lemons are handpicked, peeled, and shipped to the production facility in Rome, where the lemon zest is steeped in neutral alcohol derived from sugar beets .
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Italicus is produced at Torino Distillati, a family-owned distillery in Moncalieri (near Turin) established in 1906. [5] [4] It is bottled in an aquamarine-colored bottle made of ribbed glass, and colored to represent the Amalfi Coast. The bottle's stopper shows a figure made to represent both Bacchus, Greek god of wine, and the Vitruvian Man. [2]
Cranberry Mimosa. Iowa, Kentucky, North Carolina, South Carolina, Virginia, Louisiana, Hawaii . Seven states seem to prefer a Christmas brunch drink for the holidays.
In Amalfi, Italy, cooks making pesto forgo the classic fresh basil in favor of strips of zest from the local lemons, “sfusato amalfitano.” ... EDITOR’S NOTE: For more recipes, go to ...
For Malfy Gin Con Limone, a mix of Amalfi Coast and Sicilian lemon peels are steeped in alcohol made from Italian grain, and pressed in a traditional basket press. [2] [3] [9] The extract is added to the mix of botanicals: juniper from Italian berries, coriander, cassia, licorice, grapefruit peel and orange peel, and distilled in a vacuum still at a low temperature.
Dozens of iconic Southern recipes call for buttermilk, the incomparable cultured milk that lightens, tenderizes, marinates, flavors, and performs other works of kitchen magic.