The most representative fruit of the Sorrento peninsula is the lemon which dates back to 1500 AD.
The freshly picked fruits are peeled by hand and the very thin peels must be put in pure alcohol for a delicate infusion. The juice is then added to a sugar syrup.
Simplicity is the secret of this digestive that is the symbol of southern Italian food and liqueur.
Exceptional served over iced, great for long drinks and cocktails. Gabriele’s limoncello is also used in many pastry recipes. Fabulous on a cup of ice cream, over shaved ice or with fresh fruit – and of course on its own as a sweet after dinner.