Tag: limoncello


The perfect limoncello (and some ideas for using it in the kitchen) – Italian Cuisine

The perfect limoncello (and some ideas for using it in the kitchen)

Because a summer dinner can only end with a frozen glass of this colorful digestive, a liqueur that can also enrich many recipes

The limoncello it is the liqueur that must always be kept available in the freezer because it is perfect for concluding a lunch or dinner with friends, especially in summer.

Must-have freezer

Fresh and citrusy, limoncello is a digestive very pleasant and an alternative to the classic bitter after a meal.
It should be served strictly cold and in a small glass without ice. If you are a true connoisseur, bring it to the table with iced glasses.
Do it at home it is very simple and we advise you to prepare a lot of it to always have a stock ready in the freezer for company evenings and to pay homage to your friends: artisan liqueurs are always very welcome gifts.

Only organic lemons

To prepare an excellent limoncello you need to start with top quality ingredients.
THE lemons they are the base so they must not only be fragrant and tasty, but above all grown naturally and without chemicals because it is from the peel that oils and all the fragrance of this drink are extracted.
Obviously we recommend i lemons from Sicily or Sorrento, but if you have a tree in the garden, take advantage of it.

The perfect limoncello recipe


8 large, organic and untreated lemons
1 liter of water
1 liter of 95 ° alcohol
700 grams of sugar


With a very sharp little knife take the lemon rind without reaching the white bitter part.
Pour the lemon peel and alcohol into a large glass jar, stir, cover everything with a lid and let it sit in a cool, dry place for 20 days.
Remember to shake the jar twice a day.
After 20 days filter the liquid obtained with the help of a gauze or a sieve and pour it into a glass container.
Separately prepare the syrup by heating water and sugar in a saucepan. Bring the water to a boil and stir to dissolve the sugar well.
Allow to cool and then add the syrup of water and sugar to the filtered alcoholic macerate.
Pour the limoncello in glass bottles sterilized in boiling water. For this quantity you will need two 1 liter bottles.
Close them with a stopper and let the drink rest in a cool, dark place for 30-40 days.

Variations with citrus fruits

You can prepare a drink very similar to limoncello also with other citrus fruits.
For example, the version with the is very good orange peel, particularly aromatic and with a bitter aftertaste that to the lime and the al tangerine.
You can also mix different types of citrus together.

Brown or granulated sugar?

We talked about sugar in the recipe of limoncello, but without specifying which type.
You can actually use it both white and cane. Nothing will change but the color which in the second case will be slightly more amber.

How to use limoncello in the kitchen? Find out some suggestions in the tutorial

Risotto with limoncello – Recipe Risotto with limoncello from – Italian Cuisine

»Risotto with limoncello - Recipe Risotto with limoncello from Misya

First chop the basil and use it to flavor the oil in the casserole, then add the rice and toast it.

Sprinkle with the limoncello, always over high heat, then lower the heat, add 1 ladle of broth and start the normal cooking of the risotto, adding hot broth as it is absorbed.
When cooked, season with salt and pepper, then stir in butter, parmesan and lemon peel.

The limoncello risotto is ready, served, decorated with fresh basil and served.

Caprese cake with Sorrento limoncello cream – Italian Cuisine

The Capri cake with our tips

The desserts of the pizzerias are always reduced to something taken for granted, and often frozen. But not at the pizzeria 081 of Melegnano (province of Milan). Here the chef-pizzaiolo Francesco Saggese, born in 1987 and with a 15-year background in high-level kitchens, has created a dream innovative: to open one true Neapolitan pizzeria but with gourmet cues, from appetizer to dessert.
The gourmet pizza has a Neapolitan dough, low then, made using mother yeast and stone-ground flour by Molino Quaglia, but stuffed with refined ingredients, seasonal raw materials and typical dishes of the kitchen. Practically a typically Neapolitan pizza with modern drifts: from 6 euros for margherita to 13 euros for truffles. And for dessert, could not miss the baba, the Neapolitan pastiera and the Caprese cake, but served in single portion and with limoncello sauce. Here is Francesco's recipe.

Read also

The Capri cake: a dessert that is also liked far from Naples

Ingredients for 14 single portions

450 g of almond flour
320 g of butter (room temperature)
240 g of icing sugar
260 g of dark chocolate
65 g of egg white
75 g of granulated sugar
2 egg yolks
4 whole eggs


Whisk the butter and the icing sugar in a planetary mixer, apart from melting the chocolate in a bain-marie, being careful not to bring the water to the boil, then gradually add whole eggs and egg yolks and, finally, the almond flour. Beat the egg whites and granulated sugar and add to the mixture. Bake at 180 ° ventilated for 14 minutes.
Keep Capri cakes in a cool, dry place, not in the refrigerator.

Ingredients for the Sorrento limoncello cream

800 grams of cream
200 grams of milk
130 grams of granulated sugar
220 grams of yolk
230 gr of handmade limoncello


In a pan boil cream and milk, in a separate bowl mix the granulated sugar and egg yolks without whipping, then place the bowl with the ingredients in the pan and boil
all in a bain-marie until it reaches a temperature of 82 °, it is noticed when the cream takes on a creamy consistency and if you take it with a teaspoon and blow it into a sort of rose, it means that it has reached the ideal temperature.
Let it cool and add the limoncello. The limoncello cream is kept in the refrigerator for up to 36 hours.

To finish the dish

Place the limoncello cream at the base of the dish, place the Caprese cake on top and sprinkle with icing sugar.

The gourmet but Neapolitan pizzeria
081, the Pizzeria of Melegnano
The Torta Caprese of the pizzeria 081

Proudly powered by WordPress