Limoncello
Limoncello is the golden treasure of Amalfi. Locals affectionately call it sunshine wine, as if they had harvested all the joy and golden glory of the coastline, corked it, before serving it, chilled, like summer champagne. A national drink of Italy, limoncello is served either before a meal to cleanse the palate, or as a light and refreshing after-dinner beverage. It is made from fermented lemons, which are steeped in a mixture of sugar and alcohol for at least 20 days. Connoisseurs agree that the best limoncello comes from the Amalfi Coast. The region’s unique soil leads to the finest quality lemons, which are sweet and citrusy, with nary a trace of sourness. Some chefs even call the Amalfi lemons “bread”, because they can be cut into slices and then eaten as a dessert or a snack: tart, juicy, and as goldeny sweet as the sunshine spilling over the beaches outside. The lemons of the Amalfi coast also have very few seeds, minimising the bitterness, while the pulp is so rich with f...