Hello!
Today we will go to sunny Italy to see how they make a sweet lemon liqueur - Limoncello.
The term "limoncello" comes from an affectionate reference to the word "lemon".
Lemons for this liquor are special, they grow only in the south of Italy.
For example, like here at Villa Divina, a wonderful villa on the Amalfi coast in the
city of Vietri.
Here they grow lemons, which, as you can see, can reach very, very large sizes.
There are about 600 lemon trees in the garden, all grown without the use of pesticides.
All lemons are harvested by hand, this is where the production line begins.
So, you should go and see how they are collected.
If the climate and fertile soils here are ideal, then the terrain is quite complex.
The rocky coastline makes it impossible to use machinery, and lemon growers must work
very hard to preserve their harvest, climbing thousands of stone steps each day with large
baskets to harvest.
Limoncello is one of the most popular Italian liqueurs.
The yellow drink is produced in southern Italy, in particular, in sunny Sicily, in the Gulf
of Naples and on the Amalfi Coast.
It is these areas that offer ideal soil and weather conditions for growing lemons.
As the cool sea breeze moves inland, it lingers in the steep mountain valleys where it settles
to create a unique microclimate perfect for growing lemons.
Attempts to grow these lemons in other regions have not been successful.
Villa Divina supplies lemons to the Pallini company, which was founded in 1875 in a small
village near Rome and specializes in the production of Italian liqueurs such as sambuca and mistra.
Production of Pallini Limoncello began in the 90s and today Pallini produces almost
1 million liters of lemon liqueur per year.
Limoncello is a traditional Italian liqueur that most Italian families make at home.
It can be considered a family tradition.
A huge percentage of the yearly lemon harvest goes to making limoncello, and locals say
that different bottles taste very different, depending on what time of year the lemons
were harvested.
The key to Limoncello is the quality of its ingredients and the manufacturing procedure.
So, as in any family where there are peculiarities in the production of liquor, the company also
has its own recipe.
Around the end of the 90s of the last century, limoncello became a fashionable drink and
gained particular popularity.
At that time, more and more industrial liqueurs began to appear.
On this wave, Pallini has developed its signature recipe.
It is known that family recipes, as a rule, have a very high strength, so we had to do
something to balance the aroma and taste of the drink.
It was necessary to balance its astringency and sweetness so that none of the components
prevailed over the other.
The lemon variety used to make Pallini Limoncello is Sfusato Amalfitano, also known as Amalfi
Lemon.
It has been grown in Italy for centuries and usually ripens in October.
Amalfi lemons are an iconic symbol of the abundance of Italian produce and have been
in demand for over a thousand years for their sweet taste and powerful citrus aroma.
These lemons are protected by Protected Geographical Indication, which restricts the specific area
where they can be grown.
This territory includes 13 cities of the Amalfi Coast.
About 100,000 tons of lemons are harvested annually on 40 hectares along the entire coast.
A key quality of Amalfi lemons is that they are grown without the use of pesticides.
Lemons from the Amalfi Coast are a true classic, the epitome of Italian tradition and health,
and therefore they deserve their reputation among citrus growers.
It is classified as an ornamental plant, but the method of growing it is similar to growing
common lemons.
While ordinary store-bought lemons can be stored in the refrigerator for months, Amalfi
lemons spoil after two to three weeks.
Their peel is extremely rich in lemon oil.
If you stick your fingernail into the peel, you will see rich lemon oil come out of it.
It is this rich-tasting oil that gives limoncello a completely unique taste.
So, this is one of the freshly picked lemons, and here at Villa Divina, they say that these
lemons are special, not only because they are massive, but also because they are the
only lemons that can literally be eaten like an apple.
This can be tested by taking a bite of a lemon.
Incredibly, this lemon tastes almost sweet.
Its skin is softer and the core is not as bitter as a regular lemon, which means that
a real Amalfi lemon can be eaten just like an orange.
The average weight of an Amalfi lemon is at least 100 grams.
Ready lemons are harvested by hand, peeled, sealed, and then sent to the Pallini distillery
in Rome within 24 hours.
At the factory, lemons are first washed with clean water so that not an ounce of pesticides
or other chemicals remain on the peel.
Then the lemons are peeled, which is actually the basis for the production of limoncello
tincture.
The zest is loaded into huge vats for soaking.
In them, a certain amount of peel is infused with a certain amount of alcohol.
Their ratio is the secret of the company.
The only thing that can be said for sure is that the peel is infused for at least three
days, and a maximum of a week.
Depending on how much alcohol and how much peel is used, as well as the steeping time,
the taste can change all the time.
During infusion, the lemon zest transfers all of its flavor and richness to the alcohol.
This produces a yellow liqueur called Limoncello.
This is why it is so important to use top quality lemons, which include Amalfi lemons.
This means that obtaining a quality tincture is the key or heart of Limoncello.
Therefore, you can not wash lemons with chemicals, otherwise they can get into the infusion of
lemon peel and ruin it.
That's why it's so important to keep the peel free of pesticides.
Moreover, this peel is very, very thin, and very rich in lemon oil, which makes the infusion
even richer in aromas and flavors.
It is the oil that gives that special sweet astringency that Limoncello Pallini possesses.
A sample of the tincture is tested to establish the strength of alcohol in volume, and if
necessary, adjust it.
After that Limoncello is ready for bottling.
The production line of
the Pallini distillery in Rome pours 9,000 liters every half hour.
Limoncello has a sweet taste with a pronounced citrus aroma, like lemon candies.
Drinking directly as a chilled shot, it is both refreshing and invigorating.
Despite the fact that the liquor is very strong, the aroma and taste of this lemon variety
make this drink sweet and pleasant to the taste.
The pure taste of lemon makes limoncello unlike any other liqueur.
Due to the small amount of ingredients such as alcohol, sugar and lemons, Limoncello can
be easily prepared at home.
To do this, wash the fruits thoroughly in warm water, preferably with a brush, to clean
them of possible insecticide residues.
Pour alcohol into a jug and add pieces of fragrant peel from a peeled lemon.
For liquor, experts advise using quality alcohol so that the liquor does not turn into ice
when stored in the freezer.
Placing a jug of water in a dark room or cupboard completes the first stage of production.
At room temperature, rind tincture will occur.
The liquid will gradually acquire flavor and turn lemon yellow.
After about a month of infusion, a syrup of sugar and water is added.
In a small saucepan, it is boiled and then left to cool, then mixed with alcohol or vodka.
Then the jug with the tincture is covered and put away in the closet for another month.
After about forty days, the tincture is filtered, the peel is discarded and bottled.
Then the bottles are sent to the freezer.
Due to its unique taste and aroma, the liqueur is served without additives and dyes.
That's all.
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