The Runaway Cook

This morning I have purchased the cheapest watch in Atrani along with tickets to the mountain town of Ravello, taken the bust to the top of this winding road, and gotten off at the end of a large arched stone.

The Storefront

Just beyond the tunnel is a piazza with a chapel on the right, the most magnificent view straight ahead, a map down the roadway to the right, and to the left- the way to the Limoncello Factory. It's still early here, most of the shops haven't opened yet so I am waiting too. These streets seem so old with their crooked stones, tiny steps, and thin walkways. This town nestled up in this mountain seems like it's somehow separate from the rest of the world, even from time. So this morning when I saw the young mothers of this town pushing their babies up and down the rocky slopes in tricked out modern strollers just seemed ironic.

The factory

As the sun rose higher and the morning moved on, it was time to step in the doors of this tiny shop.  The large front window lets one passing by see all the sparkling vessels placed in neat rows. Each level of shelving home for a different color and flavor of valuable liquid.

Here at the Limoncello Factory, a recipe that surpasses time is still being made. According to Alessandra Mansi, a director here, this drink was and still is traditionally concocted at home. She says it's hard to tell where and when the first recipe came about. She however, has been making limoncello here for the past 18 years (starting two years after the business began). The Limoncello Factory boasts to being one of the first factories in the famous Verona Exhibition.

The Lemons

At the Limoncello Factory, their liqueur is made from a the lemon peel of local IGP certified (organic and hand picked) lemons. Much larger than those we find at home, these yellow fruits look more nerf footballs than lemons and are apply named Sfusato Amalfitano, which means "long" and "of the Amalfi Coast."  After the peels are removed 96.5% alcohol de melasso is added (alcohol made from sugar beets). The alcohol and peels are kept together for 10 days. The skin is then removed and both sugar and water are added until the mixture is at the desired alcohol content.

Mansi says there are two easy qualities to look for in a good limoncello. First, there should be a hint of green oil on the surface. Second, the alcohol content should never be less than 30%, instead it should be between 32-35% alcohol by volume.

Limoncello
The simplicity of this recipe may sound like it would make a simple product but the opposite is true. The lemon flavor is allowed to show all its dimensions. With aromas of mild flowers and rich lemon this liqueur seems alluring and nearly etherial. However the taste is a complex series of vanilla, white blossoms, and lemon zest with a good kick at the end. Thick and rich, nearly creamy, this limoncello is by far the best I have tried in the USA and Italy. The difference from this complex and fruity drink is like night and day to the acetone-like shams I've experienced. ( for purchasing information click the links at the bottom of the page)

Crema di Limone
Along with limoncello, this specialty shop makes Crema de Limone. This is made just like limoncello except milk and cream are added instead of the water. The alcohol content is lowered a bit more but the favor is even more amazing, something like a lemon Baileys. It's creamier and more mild on the tongue with flavors of creamy vanilla custard, citrus flowers, and ripe lemon that linger long after it has left one's lips. The aroma is nearly powdery with vanilla and candy lemon. This was by far my favorite drink of the day!

Other Liqueurs
Popular twists on this classic include using juices and extracts to make fragole (strawberry), melone (melon), finocchio (fennel), and pianta (anise) these are made in both the styles of clear liqueurs and the crema versions.  I found these beverages to be very strong with the strawberry tasting like jello and the melon like bubblegum. However the fennel had a strong and interesting herbaceous and nutty quality that could be a unique addition to a mixed drink. 


The Limoncello Factory- http://www.profumidellacostiera.it/default.asp
California Distributer of the Limoncello Factory-http://www.vinitywinecompany.com/


photos provided by http://picasaweb.google.com/jared.byer/Ravello#