Limoncello is a very traditional digestive from the Amalfi Coast and Sorrento in the South of Italy. Limoncello is made by soaking whole lemons (or the zest) in pure alcohol to extract the flavour. The mixture is strained and equal portions of sugar and water are added to create Limoncello. Served ice cold, Limoncello mixes the kick of the alcohol with the sharpness of the lemon and sweetness of the sugar.
Home to Naples, one of the largest cities in Italy, Campania is the third most populated region in the country. Located on the south-east Mediterranean coast, it is rich in food, architecture and Roman history. One of the most iconic sites in the region is Mount Vesuvius, a volcanic peak that overlooks 3 million inhabitants of Naples. To this day it is considered the most dangerous volcano on earth due to the sheer number of inhabitants below it.
Other than the famous ruined Roman city of Pompeii, the region is arguably home to one of the most widely eaten dishes in the world - pizza. Naples has been regarded the birth place of pizza, with a plain focaccia base having toppings added and the end result being what we have today.
You will also find spaghetti alle vongole (spaghetti with clams), insalata caprese (tomato, mozzarelle and basil salad) and some of the most evocative ingredients in Italy: Amalfi lemons, walnuts from Sorrento and San Marzano tomatoes.
Water, alcohol, sugar, zest of Sorrento Lemons I.G.P (min. 300g of lemon per litre of finished product)