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Limoncello End of meal par excellence, the limoncello it is a liqueur that has crossed national borders and now boasts admirers all over the world. The ingredients are few and simple: we are in fact talking about a liqueur that is obtained frominfusion of lemon peels in alcohol, to which one is added syrup prepared with water and sugar. So easy to make that it is also the most replicated liqueur at home. It goes without saying that the difference between one product and another is made by the quality of the raw materials: real limoncello is made with lemons coming exclusively from the Sorrento Peninsula and surrounding areas. More precisely, with the “Sorrento girlie”, said oval Sorrento PGI lemon.  ...

The Nocillo tradition Tradition has it that to prepare a nocillo well done nuts must be caught there St. John's night, The June 24th, period in which the walnuts are at their best ripening moment. It is said that on the night of Saint John the women disappeared into the countryside equipped with ladders and baskets, but it was only the most expert who climbed under the walnut tree and carefully chose the best fruits to delicately place in the basket. The night continued around the lit fires to work with the walnuts which, cut into four parts, were placed in glass jars, in which they were left to macerate in alcohol for 40 or 60 days. Even today, even though we no longer spend the night climbing...