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Sorrento, Amalfi, Capri: which is the true birthplace of Italy’s most famous liqueur, limoncello? A querelle between Capresi and Sorrentini has been going on since the beginning of times about which one is the original lemon to prepare the original limoncello. What we know is that at the beginning of the 20th century, it was customary for the wealthiest Capri families to always offer a taste of limoncello to their most illustrious guests as symbol of welcome and hospitality. Whatever its origin, what is certain is that what makes limoncello special is the type of lemon used for the recipe, which, in order to be authentic, must use the lemons that grow on the Costiera Amalfitana, precisely in the territory comprised between the towns of Vico Equense and Massa Lubrense and on the island of Capri. It is only here in fact that, thanks to the Mediterranean climate, lemons grow with a thick skin that is rich with essential oils, fragrant and with a strong aroma. The lemon skin is indeed the most important ingredient when making limoncello.

So once you have the right lemons, go ahead and make your limoncello at home following our recipe.


-zest of 6 or 7 large organic lemons

.1 litre or quart of pure grain alcohol or vodka 5 cups (1250 ml)

-water 3 cups

– (700 gr) sugar