After a lunch of fish, the traditional bell, which is now widespread in other Italian regions, requires limoncell Or after the Neapolitan coffee instead of the usual liquor. "Limoncello, the traditional liquor distilled from lemon peel, comes from the provinces of Naples and Caserta and the island of Ischia. Product typical of these areas, limoncello liqueur is a natural, with a unique taste, fragrant, obtained a second 'old recipe. The micro climate of particular places on the coast bell encourages the growth of lemon unique, large, thick skin and very fragrant. For generations, this type of lemon extract was the famous liquor called "Limoncello. It is obtained macerate leaving the skins of lemons in pure alcohol with the addition of water and sugar. The limoncello should be served at room temperature or cold, such as digestive or aperitif. Become a nice refreshing drink with the addition of tonic water. And 'good in champagne or prosecco to prepare long-drinks. And 'very pleasant on ice cream, fruit or strawberries. We recommend that you put the bottle in the freezer a few minutes before, so we can fully enjoy.

How to prepare

Ingredients: 15 lemons, 2 bottles of 750ml of pure alcohol, 4 cups sugar, 5 cups of water.

Procedure and recommendations
The ingredients for limoncello are simple, but you need time. The limoncello should macerate for 80 days. To begin, you will need a large glass jar - at least 4 / 4 - with a lid. Choose lemons with thick skin because they are more suited to maceration. There will average about 15 lemons; lavateli well with hot water to remove residual insecticides or wax. Harden lemons and remove the rind. Grattate, then, the rind carefully with the tip of a knife. Fill the jar with a bottle of alcohol and add the rind. The limoncello, to have a good taste, must be obtained alcohol excellent quality. Moreover, the highest level of the latter will ensure that the limoncello turning into ice in freezer.Mischiate the ingredients and wait. After combined alcohol and lemon peel, cover the jar and place in a dark room and room temperature or in a cabinet. There is no need to stresati: all you have to do is wait. While continuing the maceration of the peel, infused slowly takes the aroma and color of yellow limone.Dopo about 40 days, combined sugar water in a pan, bring to boil and cook the syrup for about 5 minutes, until you addensa. Let cool before adding to the mixture of limoncello, together with a bottle of alcohol. Cover and tuck it in a dark place for another 40 days. Then, simply filtratelo in bottles and discard the peel.