Limoncello is an Italian lemon liqueur mainly produced in Southern Italy, mainly around the area of the Gulf of Naples. Limoncello is traditionally served chilled as an after-dinner digestif, and the alcohol content is between 25% to 30%. There are some homemade recipes found around the internet but traditionally, limoncello is made from the zest of Sorrento lemons. The lemon zest is steeped into a neutral spirit -mainly grappa until the oils are released, the resulting liquid is then mixed with a simple syrup (sugar and water). In Pompey, we sampled Limoncello and Arancello (flavored with oranges).
Sfogliatelle is a shell-shaped filled Italian pastry native to Campania, the ones Maria gifted us with were filled with orange-flavored ricotta, almond paste and candied peel of citron.
Maria was also kind enough to share a recipe for Crema di Limoncello, here it is:
-1 litre of pure alcohol
-Some fresh vanilla pods
-1 litre cream
-1 litre of milk
-700 gr of sugar
Grate just the lemon skin (only the yellow part), and leave in the alcohol for a month. Then filter. Heat the milk and cream together, with the opened vanilla pods. Add sugar and make sure it melts. When the mixture comes to the boil, leave it until it cools down and then add to alcohol. Keep in freezer for another month before consuming it. If you just want to make regular limoncello, substitute the milk and cream with water. You can also use other citrus fruits to make the drink, the number of them depends on their size. If using oranges then you only need to 10, if using limes then, 20. Make sure that it is organic fruit as you are using the skin!