Limoncello, also known as lemoncello, originally a Bay of Naples liqueur, now a worldwide favourite, here seen in a shop in Naples' Centro Storico.
Limoncello, also known as lemoncello, is an alcoholic liqueur first made 100 years ago in the Naples Bay area bounded by Capri, Ischia, Sorrento and Amalfi. In recent years its popularity has spread internationally. Variations include oranges, mandarins, limes, melon and even grapefruit. Lemon zest, free of pith, is left to steep for two weeks in alcohol – generally vodka or grape-based grappa. The thicker the lemon peel, the more lemon oil there is in the zest. The stronger the alcohol, the greater the flavour subtracted from the peel. The strained liquid is diluted with sugar and water, left for a further week, then served ice-cold from the freezer.
Size: 5400px × 3600px
Location: Centro Storico, Naples, Campania, south Italy
Photo credit: © Robin Chapman / Alamy / Afripics
License: Licensed
Model Released: No
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