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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 .
The Amalfi coast is famed for its production of Limoncello liqueur and the area is a known cultivator of lemons. [19] The correct name is "sfusato amalfitano", and they are typically long and at least double the size of other lemons, with a thick and wrinkled skin and a sweet and juicy flesh without many pips.
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In Amalfi, Italy, cooks making pesto forgo the classic fresh basil in favor of strips of zest from the local lemons, “sfusato amalfitano.” Combined with almonds, Parmesan and oil, it makes a ...
The Amalfi Coast is known for its production of limoncello liqueur, made between February and October from lemon (known as sfusato amalfitano in Italian) grown in terraced gardens along the entire coastline. [7]
It sounds like we were ahead of the trend by selecting the Amalfi Diet as our 2024 cocktail of fall! ... banana liqueur, black walnut bitters, chocolate bitters, and brown sugar syrup,” Freeman ...
Lemon zest is used, water may be added, and the liqueur is not sour. Limoncello – Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi and islands of Procida, Ischia and Capri. [10]
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