Baking lesson in Amalfi

In primo piano

Off season is the best time to enjoy a baking lesson in Amalfi. baking lessonAnny and I would like to retrieve some old pastry recipes passed on generation but still living today. We have never forgotten the afternoon snack made by our grannies! baking lesson at Daniela home Sal a young maître-patissier very expert in traditional home-made cakes revealed us his secrets adding a good pinch of patience. Pasticciotto napoletano is a must, a smooth pastry wraps a delicious stuffing of custard and black cherries. First make the pastry. Place in a bowl 250 g of sugar, 250 g of butter and lemon zests, a pinch of salt and mix. Then add 2 whole eggs and 1 egg yolk, mix again and then add 500 g of flour filtered before in one fell swoop. Now mix by hands very quickly. Shape into a ball, wrap in the cling film and place in the fridge for about 30 mins.

baking lesson at Daniela home

baking lesson at Daniela home

Meanwhile make custard: while the half liter of milk with vanilla are boiling, mix 100 g of flour, 200 g of sugar and 4 egg yolks in another pan, add hot milk slowly and mix gently. Cook over law flame until custard congeals. Add a drizzle of Strega liqueur and cover with cling film. Preheat the oven to 160 C.

baking lesson at Daniela home

baking lesson at Daniela home

On a lightly floured surface, roll out a bit more than an half of pastry to 5 mm thick and use to line the tin, then prick all over with a fork. Add the custard on the base of the pastry, then arrange a layer of 250 g of black cherries drained of their syrup. Roll out the remaining pastry and use to cover the tin. Pinch the pastry all over, prick with a fork and bake in the oven for 40-45 mins. Remove, leave to cool, decorate with icing sugar. 2007 035 2007 016 baking lesson at Daniela home Buon Appetito!   Add this code MAR15BLOG to your booking at the Hotel Aurora and you will get a free tasting of Pasticciotto Napoletano! BOOK NOW!

Lemon Tour in Amalfi

In primo piano


On a lazy sunny afternoon sipping a drink with our friend Sal, we tried to convince him to take us for a short visit to see his wonderful lemon gardens. He gracefully accepted but he was also a bit concerned because when old friends have not seen them for many years something strange could happen. An appointment was made for the next day at 10am but Sonya and I wanted to be treated like simple clients who take the tour daily, so we asked if he would come to collect us with his funny electric lemon car at the bottom of the steps of the St. Andrea Cathedral in central Amalfi.



He drove very carefully and had to make several beeps (as the electric car is silent) to warn the few tourists that were wandering around for some early shopping.


Sal and his brother are the fourth generation of lemon farmers. He resigned from his boring job as a business consultant and moved back to manage the lemon gardens. They produce a wide selection of limoncello and herb liqueurs in their distillery and they have also a retail shop in the main square of Amalfi called ‘La Valle  dei Mulini’.



But the shop is nothing compared to the stunning Lemon gardens: they are amazing! The beauty and the excellent yields are due to the hard work of Gigino, their father, now known as the “King of lemons”. He is eighty and he still gets up at 5 in the morning and works tirelessly all day long in his garden. He knows each lemon plant, he keeps the secrets of how to make pergolas, how to cultivate without the insects, how to  strengthen the weaker plants. He was the wizard of lemons before he became the king!



Our wonderful tour ended seated in front of a fresh lemonade and a delicious slice of homemade lemon cake. We declined the limoncello tasting because we wanted to remain sober during the day at least. W rested on the hammock and we did not want to leave. When you visit heaven you want to stay…….




Amalfi sightseeing: Emblema factory

DSCN1437Just a few kilometres from Pompeii (and not very easy to find) there is a place where nature stands still. It is the remarkable Emblema factory, a modern art studio where Peppe and Francesco Emblema transform objects into art. They work in lava, bronze, brass and gold converting leaves, bark and tree branches into amazing designer objects.


A pine bark and a lotus flower are turned into doorknobs, a prickly pear branch becomes a necklace or a bracelet, maple leaves become a tray, olive leaves become earrings and seeds become rings.


Nothing is wasted or thrown away, nature simply comes back in a new form. Natural elements are used as molds so that each piece created is one in a million as the plant kingdom is extraordinarily unique.




DSCN1471The aim of Francesco and Peppe is to make it possible for these jewels to be worn and to customize a simple cupboard, a wardrobe door or a vase holder thus giving daily use to these extraordinary creations.



DSCN1474Peppe and Francesco are the sons of Salvatore Emblema , an artist very well known and appreciated in America and in Japan, and they have inherited from their father the sensitivity for nature and their fatal attraction for Vesuvian landscapes made by lava, light and heat.


Pompeii and Vesuvio, both Unesco Heritage sites, will never stop surprising me. They gave me a trip between past and future. Thanks to the Emblema brothers and viva the Bella Italia!

If your wish Amalfi sighseeing to Emblema factory during your next holiday in Amalfi please contact me in advance, and we will also have copies of their lovely booklet for sale in the hotel, please ask .    BOOK NOW!



Amalfi’s secret jewel


Amalfi san Filippo Neri Chapel

Italy is famous for its historic monuments, culture, traditions and food and visitors came all over the world expecting to see this heritage wherever they go. That is true of course, but what a wonderful surprise to visit a monument which is mainly unknown even to the local residents. The San Filippo Neri Chapel is an authentic Amalfi’s secret jewel.


Amalfi San Filippo Neri chapel

The Chapel was closed for many many years and then finally restored and reopened some ten years ago, it was then reopened but just for a few days without any advertising. I had the great privilege to visit this chapel on a warm August evening recently.


Amalfi San Filippo Neri Chapel

It was a funeral house back in the XVth century just for the local priests, and the tombs show some perfectly preserved skeletons as well as some very interesting paintings in the other rooms. It was restored to be used as a meeting room but the striking atmosphere seems more suitable for a vampire get together rather than for more serious or religious events….anyway we hope it will be visited and used more in the future.

From time to time I am able to arrange a visit to the Chapel with some special clients as long as I request permission and the keys some days in advance……. so….. are you ready for a unique and very frightening visit ??????


Restaurants on the sea side in Amalfi Coast: the Tonnarella

conca dei marini

Restaurants on the sea side  in  Amalfi Coast are a must. There are many between Amalfi and Positano but the favourite for the locals must have some very distinct features: first of all they must be off limits to the tourist crowd and so 300-400 steps to get there is a very good way to guarantee the right isolation, so you need to get there by boat; secondly they must serve excellent food especially fresh fish (“pescato” means today’s freshly-caught fish); last but not least they must be completely dress-down informal. Overcrowded during the day, in the evening they become the perfect place for relaxing or for having a romantic dinner right by the sea.

tonnarella 4The best one over the years for the Amalfi local residents is ‘La Tonnarella‘ in Conca dei Marini. It has been there for over 40 years and takes its name from the tuna fishing net, the bay was famous for keeping the privacy of Jackie Kennedy, Princess Margaret plus D’Urso, Chandon and Princess Caroline of Monaco during the 1970s. We would take a private boat from Amalfi under the cover of darkness carrying guitars , beach towels and swimming costumes .

tonnarella2When we arrived at the lovely pebble beach we would call out load to the owner always the same expression: Franco, please, pasta e zucchini (courgettes) and ‘pescato’ half fried and half barbecue while we have a swim, please call us when its ready.

Luckily the restaurant is still managed by the same family even now. Franco is still there waiting for us (and for you!!) looking a little older but with the same wish to laugh!!


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Amalfi Coast roses


Amalfi is not only the area where lemons and tomatoes grow precariously from the rocks. At Piana del Sele, slightly off the traditional touristic route behind the Amalfi Coast line, there is still a cultivation of fresh roses. At the foot of Vesuvio where the rich soil contrasts with the lunar landscape of the top of volcano, the rose gardens run by the Testa family make your heart miss a beat.

rosa3Thanks to the father and especially to the grandfather, the Testa family today produces roses from all over the world and in particular from France and Great Britain: the ‘Lovely Red’ and the ‘Yves Piaget’ with the single aim to celebrate the beauty of life.

rosa2Many brides have chosen these roses for their special day because the future needs love and beauty. The lost world of romanticism and the Dolce Vita are back, thanks to our Testa heroes. If you want to see some flowers arrangement made by these unforgettable roses please visit the web site

Wine bar in Ravello: Palazzo della Marra


Finally a welcome and expert “newcomer” Gino has arrived to manage the wonderful Palazzo della Marra Wine Bar in Ravello! This returns this most famous hangout to locals and visitors.


Located at the entrance of the beautiful town, the Palace was built for an aristocratic family between the XI and XII century and has survived for many years despite some foolish restoration works, to still give us an idea of his magnificence.

DSCN1047-001 We can enjoy the best of local and Italian wines and sample home made traditional food in a very friendly and professional ambience.

Every Monday and Thursday they hold a wine and food tasting session with a real sommelier from 6 to 8 pm.  Well worth a visit.

If you want to live a true italian experience without stress nor unwanted surprise, please contact me at or visit our web site

Amalfi recipes: strawberry tart


April and May are the months of strawberries in the Amalfi area and they are small, delicious and very romantic! They are also very attractive as they resemble small hearts.

William Shakespeare was pleasantly fascinated by them and called strawberries ‘the food of fairies’. In the Amalfi Coast thanks to the very mild climate they mature a bit earlier, at the beginning of spring.


People here still maintain the old habit of eating seasonal fruit and veg according to nature, they know that fruit does not grow on the supermarket’s shelves and out of season the fruit has little flavour. So now is the right time to sample a traditional strawberry tart.


The recipe is very easy but there is one small secret: you cook the pastry in the oven just with custard and you must cover the tart with aluminum foil when half-baked. Dress the strawberries with lemon juice and sugar, put them onto the tart when cool and then leave overnight. The syrup then comes in smooth layers releasing pink colour and flavour.


The clients of the Aurora Hotel have the opportunity to taste it for breakfast on a sunny and bright Sunday morning. We hope they will keep sweet memories of us!



Amalfi Musical Opera

Amalfi Musical

If you have a chance to visit Amalfi during the week end do not miss Amalfi Musical Opera on Saturday evening in the Shipyard Museum. Location used to build war galleys ,is stunning: cross vaults and 20 pillars recall the Islamic architecture. The musical told the story of Amalfi during the cruel supremacy of Longobards until it was liberated by some brave citizens who defeated dictatorship and established a long period of peace.

musical-001 Music and actors are superb and foreigners can follow the story on the screen with English subtitles. What it certainly strikes you is that there isn’t a stage, actors perform among the public involving people sometimes.

musical2-001 Full contact fighting, the desperate love’s songs of leading actors, the moving set and the rhythm really take you back in the year 829 a. C for a while. Do not lose the opportunity to soak in the history of Amalfi, it’s truly amazing.

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Amalfi Ceramics


When you stroll along the narrow shopping streets in the centre of Amalfi you can easily spot the colourful ceramics which almost invite you to admire and touch them. The art of hand-worked ceramics with their stunning colours is typical of the Amalfi Coast nowadays. If you go deeper into the matter you should visit the Museum of Ceramic located inside ,Villa Guariglia in Raito a small village up towards Vietri sul Mare.

DSCN0918That was the Italian Ambassador’s mansion donated to residents to promote the knowledge and tradition of ceramics in 1970. The collection includes the pottery of the most important ceramic centre in Campania. The fine production started thanks to the religious influence in the daily life: fonts and votive tiles as a symbol of the protection of the houses.


The ‘albarelli’ containers used to preserve herbs and spices used only in the monasteries and hospitals. Then in the table decorations like jars dishes and bowls, special attention must be given to the ‘ogliaruli’ containers for oil which had two small holes near the spout, like eyes…. a way to chase away bad luck, because spilling olive oil was considered to be a symbol of misfortune! Ceramic is still all around the Amalfi Coast residents: the yellow and green tiles called ‘riggiole’ dress up the church bell towers and many foreign artists (most of them from Germany) escaping from persecution, left excellent works which have inspired local artists.DSCN0910

You can find this art everywhere on the colorful floors, in the walls along the road, on the main doors, on the garden seats, so much that Amalfi and villages of Coast are like an open air ceramic museum.

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Wine tasting in the Amalfi Coast: San Francesco Winery

DSCN0960-001Whatever time of year you visit Amalfi it always seems to be sunny, thanks to the white houses hanging by rocks and to the hustle and bustle of the city centre, but the weather seemed like late autumn during the bank holidays in the first of May. Despite the heavy rain we did not give up our visit to the San Francesco winery in Tramonti, a cosy village up in the hills 12 km from Amalfi. DSCN0965-001When we arrived the surreal atmosphere of the damp and misty countryside took us into another world for a while. The vineyard was stunning with secular pre-philloxera grapevines and the organic method of production stand out straight away.DSCN0966-001 We joined the same respectful project of sustainable viticulture before sharing the joy of tasting wines and flavours of ‘cucina povera’ . The founding families Bove, D’avino and Giordano introduced us into this wonderful world with proficiency and friendliness typical of rural life.

Some wines were for expert palates, but anyone who likes the ‘bien vivre’ can have an unforgettable experience.DSCN0975-001

We all become friends when we have chance of sharing some food at home with Italians.

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Food in Amalfi Coast: Mozzarella tasting

Ravello is one of the most popular sites to visit on the Amalfi Coast. Up the hill just 6 km above Amalfi, Ravello is famous for two stunning villas: Villa Cimbrone and Villa Rufolo, the latter’s wonderful location for Wagner’s concert each July. Therefore Ravello is well worth a visit, but why not combine culture with a taste of traditional food? ricottaWithin a few metres from the main square Piazza Vescovado there is Staiano Dairy where you can find the best handmade mozzarella that you ever tasted. The Dairy and the shop are located inside a church dating back to the six hundreds and the ritual of handmade cheese making by the Staiano family has lasted for over two hundred years. Biagio and his mother Maddalena have preserved the old methods to produce mozzarella, fresh ricotta and butter even now. But the eclectic Biagio also added to cheese the flavours of his beloved Amalfi Coast: lemon leaves and zests, drops of pears and local apple jam that made the final production unique: the small ricottas and the cherry mozzarellas are a pleasure for the eyes as well as for  the mouth.cheese But there is more; thanks to his genuine friendliness he will teach, upon request, how to make your own mozzarella. He shows the full working procedure, how to tie and to cut by hand….there is no guarantee of the flavour of your cheese , but what fun!

biagioIf you want to live a true italian experience without stress nor unwanted surprise, please contact me at or visit our web site

Mont Vesuvio

Vesuvio  is not only included in the Unesco World Mab Biosfere Reserve but it is  the real symbol of Naples and inhabitants. They affectionately call him ‘The mountain’ but they always have a special consideration  for one of the most dangerous volcanos in the world.  Vesuvio has frightened  collective imagination since the dawn of time. Considered the ‘Netherworld’ by Greeks and Romans the eruptions were thought of as the fury of Gods.

Loads of folk stories  from the fervent imagination of Neapolitan people have always filled tourist guide books: Vesuvio fallen in love with the wonderful Capri (that is just a short ferry ride away) released warm breaths and fire-hot tears; it was considered the Mount of Devils because a monk claimed the help of magic powers for getting an ‘unmentionable desire’ was swallowed by him.

The only heaven’s saint, San Gennaro, the Preserver and Guardian of Neapolitans, was able to fight against Evil: in fact  a fresco of V century, discovered in the catacombs of S. Gennaro, shows the Patron of Naples close to Vesuvio. But the weird behaviour of Neapolitans got over the drama: in the 1952 when the smoke plume on the top of Vesuvio disappeared as well as tips of tourists ,they invoked the Saint to get the smoke back……. saving people once again!

Whatever happens Vesuvio well worth a visit,  you can enjoy from the top a spectacular view of Naples bay with Sorrento peninsula, the island of Capri until Ischia and Procida. Local travel agencies in Amalfi arrange once a week full-day trip to Pompei and Vesuvio from April to October to admire the beauty of landscape.

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Wheat is life

One of the most typical of the many Amalfi Coast traditions during the Easter week was to bring the wheat to the church on the evening on Good Thursday. This day was called ‘sacred sepulture’ and the grains of wheat had a lot of symbolic meaning for the Catholics. When harvested during the first week of Spring, the wheat was completely white and thus compared to the pale face of Christ marked by sorrow and fatigue, and then it was stored in a dark corner with no lights just as Christ in his tomb.

semi di grano

The metaphor of wheat is clearly visible: it seems to be dead but it is ready to come into a new life. And what happens when the white wheat brought by the women to the Church becomes green in just two days of light, it blooms the same day of Resurrection. Wheat is a promise to get over death, it represents the hard job rewarded by bread.

Many customs of the local people have disappeared and personally I do not remember this tradition, but stories told by the elderly residents keep their special appeal still today. I decided not to waste this heritage of the past , so this year I will put a plate full of wheat to represent waiting for a new start.

Happy Easter to all of you!

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The ‘Glory’ in Amalfi Coast

During the Italian Holy Week there are many unique traditions shared amongst the villages of the Amalfi Coast. Some of the traditions are somewhat macabre, showing the crucifixion of Christ in the solemn processions on Good Friday. The Catholic Church considers the Holy week to be a time of total abstinence from the joys of life: candles and lights are switched off, altars are bared and undressed so are without flowers and decoration and sacred stoles. Just penitence, prayers and giving handouts. What a shame for the joyful Neapolitan people who by their nature always try to convert sadness to happiness! But Easter means that the spring is just around the corner, winter is over and the locals make merry.

Preparation for the Easter weekend starts on Good Saturday and traditional food takes centre stage. Kitchens turn into a hub of food preparation for the first true dinner after the long Lent period: first of all women put on the table the fellata, a selection of Neapolitan salamis such as capicollo, soppressata and salami and then the casatiello which a special bread made with lard, black pepper and cheese with eggs on the top, then fresh cheese ricotta with 

broad beans which announces the spring and in the end the pastiera made with wheat, eggs, sugar, citrus candy perfumed with orange flower water. The smells and the fragrance of the food are detected by the adults and they must retain the control and try to keep the children away from the table because nobody can eat before “the Glory” when the bells of the main church ring for a long time to announce the Resurrection. Even though the locals are deeply involved in their religious traditions, Amalfi during the Easter weekend offers a vibrant image of the Italian life style.

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Street food in Naples

If you are willing to visit Naples you cannot miss the intriguing and fascinating old centre called Spaccanapoli. This street is of Greek origin, it is very long and seems to cut the city in half. Nothing could better express the culture and tradition of Neapolitan people as well as their life style as Spaccanapoli.

Couples walk arm in arm, mums with trolleys go shopping, elderly women chase for a bargain, boys on Vespas zip through. People shout and wave all around while tourists visit the most stunning monuments of Naples: San Severo Chapel with the amazing sculpture of the veiled Christ, the Cloister of Santa Chiara with painted, colourful columns, the Duomo , the Cathedral of Naples consecrated to San Gennaro and San Gregorio Armeno where the tradition for crafting nativity figures survives all year round.

This general excitement makes you hungry very quicly andthe best way to sample the flavour of Naples is through the street food‘. Kiosks and stands are everywhere along Spaccanapoli and vendors propose the famous ‘Cuoppo’ a paper cone containing fired-up delights: rice balls, (crocche’) potatoes balls, chopped courgette and eggplants, small pizzas, cherry mozzarella, pumpkin flowers, corn mush slices and some stands sell ‘taralli cavere’ that are hot, round, salty biscuits with lard, black pepper and almonds paired with a strong glass of red local wine.

Street food is much more popular in Naples than in other Italian cities and in the past represented an important source of income for many poor families. It is simply very good food nowadays and the quality of the fresh ingredients is very high. So do not hesitate to pamper yourself, do not miss this exciting food experience when in Naples.

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Carnival in Amalfi Coast


In a Catholic country like Italy, the last non-religious rite survived over the centuries is Carnival. Carnival attracts people from all over the world with masquerades, parades and feasts that take place across several cities.

Today the Carnival theme is a dramatisation of daily life, but in the past it was the only day of year when the poor played the role of the rich people in agreement with the legal-powers of the Church. Neapolitans, out of the government’s control as usual, have been able to combine sacred and profane also in the food making fools of the upper class in this unusual day. The “sanguinaccio” is a custard made from the blood of pork mixed with milk, dark chocolate, nuts, candied citron and cinammon and was a very special dessert. What kind of people ate the blood of pork? The vampires? I had the good fortune to taste sanguinaccio and I lived!!!!!
My English companion told me there was a similar dessert called ‘black pudding‘ typical of northern England. Unfortunately many sweets and pastries are disappeared over recent years due to the very strict modern hygiene rules, but if you have an extremely rare chance to taste a true sanguinaccio don’t be scared and enjoy this wonderful experience.

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A Day amongst the pasta


Intrigued by the fame of Gragnano, known as the ‘city of pasta‘, I decided to see one of the most fascinating Italian rituals. Thanks to my close friends I discovered an extraordinary reality in a very friendly atmosphere: the Gentile Pasta Factory.


The Zampino family runs the factory keeping the traditional methods of production. They use the best quality of Italian wheat and a natural drying method called Cirillo. The pasta is dried at low temperature using a combined heater and fan to release thickness and flavour. In the past, pasta took about 10 days to dry outside, in the cells now only 4 days but  just 4 hours in the huge food industry.

One of the most famous varieties of pasta is ‘fusilli’. They look like long curls apparently regular but they are not. Women roll up every single noodle with a knitting needle under their forearms, giving the pasta a helical form and their work is fundamental in the pasta factory: they pack every single kilo, cut by hand the long varieties and they constantly check the production.

Following the best Italian habit, the day cannot finish without eating pasta, so we went to La Galleria Restaurant just a few minutes walk from the to pasta factory. I was impressed with the quality of food and wine pairing. The head chef Giulio prepared a sensational gourmet tasting with a selection of pasta and seasonal ingredients. All heaven’s angels sung and came down drinking the Pompeii rose’ wine with us! An excellent excuse for a return visit!

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Festival of St. Andrew in Amalfi

Festival of St Andrew Procession Amalfi

The grand religious procession for the festival of St. Andrew in Amalfi

Two of the most impressive moments of the year in Amalfi are dedicated to Sant’ Andrea, or Saint Andrew, who is the town’s patron saint. On June 27th and November 30th each year Amalfi celebrates St. Andrew with special masses in the Cathedral of Amalfi and an impressive and beautiful religious procession through the streets of town culminating in a dramatic run of the statue up the grand staircase of the cathedral.

While the religious festival in June is the grandest event of the summer, the festival of St. Andrew at the end of November offers visitors a more intimate glimpse of Amalfi’s most important religious festival. As Christmas is just around the corner, the town is often decorated with beautiful holiday lights and decorations just in time for the festival.

After a special mass in the morning, the procession begins from the Cathedral and follows through the streets of Amalfi, along the waterfront and back into the Piazza Duomo in the center of town.

After the procession reaches all the different parts of Amalfi where they can carry the statue (and even some where you think it would be too hard to reach!), the procession stops at the base of the grand staircase leading up to the Cathedral. After a rest and organization and a big breath … up it goes! The statue is run up the staircase in a dramatic corso that has to be seen to be believed.

The festival of St. Andrew is a wonderful chance to experience a unique side of Amalfi where the residents have a very strong and deep religious connection to the saint. After the procession you can see the statue up close inside the Cathedral.

Festival of St Andrew in Amalfi Statue in Cathedral

A close up view of the beautiful statue of St. Andrew inside the Cathedral of Amalfi

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Amalfi Coast Recipes – Limoncello

Limoncello Amalfi Coast Recipe

Enjoy a taste of the Amalfi Coast at home with your own limoncello!

The perfect lunch or dinner on the Amalfi Coast is often finished off with a small glass of limoncello, a lemon infused liqueur, which many families make at home. Made with the famous Amalfi Coast lemons, the brilliant yellow color and intense refreshing taste make it a popular digestivo, or after dinner drink. It’s simple to make your own limoncello at home to remember the sweet flavors of the Amalfi Coast no matter where you are!

8-10 organic lemons
1 quart of pure alcohol
5 cups sugar
3 cups water

1. Wash lemons and peel the zest from the lemons in long strips. Be careful not to peel away the bitter white pith – only the bright yellow zest! If your strips of zest have white pith, use a sharp knife to cut them away. Since the lemon peels are infused in the alcohol to create this drink, we recommend using organic lemons. Or grow your own!

2. Place the lemon zest strips into a large glass jar and add the alcohol. Give it a good stir and then cover loosely with plastic wrap. Let the jar sit in a cool place out of the sun at least over night or up to a week. Some family recipes call for infusing the alcohol for 20 days … or even up to 40 days! You’ll see the alcohol turning a brilliant yellow as it is infused with the lemon flavor.

3. After letting the infusion sit for awhile, boil the water in a pot and stir in the sugar until well blended being careful not to bring it to a boil. Cover the pot and let it sit overnight to cool completely.

4. Mix the sugar syrup and lemon infused alcohol together either in the large jar or pot. Stir well and strain out lemon peels while pouring into clean bottles.

5. If using pure alcohol you can store your finished limoncello in the freezer like we do on the Amalfi Coast. Then it will always be chilled and ready for you to enjoy after lunch or dinner!

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(Photo Credits: ewanr)