Authentic Italian Limoncello
I once was a chef in Italy. Yet, before becoming a chef in Italy, I first visited with a friend who introduced me to the luxury of limoncello. I remember arriving in Florence during the Pasqua season (Easter) and seeing the beautiful stores and cafe windows filled with color. Beautifully decorated cakes with the fleur-de-lis design, gorgeous egg creations, and oodles and oodles of brightly lemon-colored displays of perfectly bottled limoncello.
I had no idea what limoncello was. I did not know much of anything about Italy. But, as is customary, I was smitten immediately with the warmth of the people, the beauty of the history and surroundings, and awestruck by the romantic sensation that filled the air. From sidewalk cafes to strolls through the city to ahhhh, the most delicious flavors I had ever tasted, I was in love immediately and knew I would be back.
As I reflect on one particular drive to the Tuscan countryside, my friend and I stopped into one of his favorite restaurants. Mi dispiace (I’m sorry), the restaurant name escapes me at the moment. I remember sharing a delicately prepared dish of branzino with a side of linguine. For dolce (dessert), we enjoyed a decadent chocolate torte and he ordered for me, a glass of limoncello! He said, “Susanna, you must try this! In Italia, it is a digestivo.” Allora, I thought, when in Tuscany, perche non (why not)?! I love anything and everything lemon and it helps my digestive system, sure!
As I placed the glass to my lips, I could smell the aroma of a very strong liqueur. My first thought was “whoa, that’s strong!” My second thought was “well, let’s taste it!” And, so, I enjoyed my first sip of limoncello and just like the country of Italy, I was smitten by one of its delicacies.
A few years later, I decided to return to Florence and train as a chef. Following my passion for cooking, I secured a position as a Stage at Beccofino Ristorante and Wine Bar. The months that followed were some of the absolute best times of my life and upon return to the USA, I began teaching cooking classes, writing cookbooks, and testing all kinds of recipes. Included in my recipe curiosity, making limoncello!
By far the greatest secret about making authentic limoncello is the love, care and patience it takes to wait for the flavors to blossom. Sure, there are shorter, quicker versions, but the true Italian classic that I was taught takes 90 days to make. The second tip I can share with you is finding those delightful glass “olive oil” style bottles and sterilizing them! Making limoncello is not for the impatient. The flavors, the bottling, and creating a pretty label, putting it on to the bottle just right all takes patience and care.
A few recipe notes:
*The white part of the lemon is the pith and tastes bitter. Use a vegetable peeler to remove the outer yellow lemon rind, also referred to as zest.
*Personal flair, I like to wash the lemons the day before and let them dry overnight in the fridge.
*Personal flair #2, for a 1/2 gallon bottle of grain alcohol, I like to use at least a 1.5 to 2 gallon glass jar for marinating.
*Personal flair #3, I like to add all of the alcohol and lemon zest at the beginning. And, if I have an extra 750ml bottle of grain alcohol, I add an extra cup or two, just because. It’s fun. It’s like adding that final pinch of sea salt.
*Personal flair #4, I like to stir it together.
*Personal flair #5, I like to cover the sealed glass container with a fun apron. So, the mixture stays super dark, cool, and it makes the “reveal” all the more exciting. 🙂
Nutrition:
It’s grain alcohol, naturally infused lemon, and sugar water! The nutrition is in the love.
Salute’!
DISCLAIMER: This is NOT a paid advertisement for Everclear. <<
