Limoncello liqueur

A revitalizing tangy-sweet lemon-infused liquor, limoncello is made in homes, eateries, and distilleries all over southern Italy. Despite not being a local drink in Rome, limoncello is available in stores and restaurants all across the city. The first limoncello was produced from fragrant Sorrento lemons along the Amalfi coast. There are two types of limoncello: a creamy variety and a crystalline golden one. Both are similarly strong and aromatic, and they should be consumed out of little sherry glasses while being served ice cold.

Italy is the world's top producer of lemons, so it seems sensible that they would create a delightful liqueur with a lemon aroma to please the tongue. The lemon-flavored liqueur is most frequently drank as a digestive after dinner, although it can also be found in desserts and drinks. The traditional method for making limoncello is to soak sugar and lemon zest in vodka or another clear spirit until the alcohol is deeply colored and aromatic. The best limoncello currently on the market, according to experts, is Limone di Sorrento IGP (Protected Geographic Indication). For a tasty memento of Rome, buy a few bottles to take home or try creating your own limoncello.