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An Iowa State chemistry professor who grew up in Italy has turned a family recipe for limoncello into an award-winning business. Sara Pistolesi is co-founder of IA-Native Spirits, which produces Lemoncello 50010 based on her grandmother Maria Pia Murzi’s recipe. That recipe was passed down to her mom, Tiziana Bernotti, and then to Sara herself. “I...

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If you've ever had the chance to go to Italy, or eaten at a traditional Italian restaurant in the United States, you may be familiar with the sweet drink known as limoncello. Limoncello is an Italian liqueur made from soaking lemon peels in alcohol and is most frequently served after meals as a digestive. Limoncello made in Italy uses a special typ...

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Limoncello is — for many visitors to Italy — a quintessential holiday drink. It’s synonymous with long, languid dinners in southern Italy, a marker to signal the end of the meal and the beginning of dancing and merriment. Just like other classic Italian consumables like carbonara or tiramisù, though, the history of this bittersweet Italian liqueur...

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We don’t need to tell you that Italian cuisine is so much more than just pizza and pasta. Each region in Italy, from Lombardy in the north to Sicily in the south, offers its own unique culinary treasures that are steeped in centuries-old traditions, offering a true treat to the palates of food lovers worldwide. With this in mind, here’s our roundup...

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One of the most famous digestivi, or after-dinner drinks, in Italy, limoncello is also the pride and joy of Italy’s Campania and Liguria regions. And with reason. If you’ve ever had a sip of this sweet, almost fluorescent-yellow liqueur (perhaps poured for you as a sign of thanks after a dinner in Italy?), you know that it’s not like any other dige...

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Today limoncello is the king of Campanian liqueurs. Its color is yellow like the sun, bringing with it all the joy of the Sorrento and Amalfi coasts. With a sharp and sweetish taste, it is a very ancient digestive, even if it was almost unknown outside the regional borders until the 1980s. Today it is famous worldwide, and every tourist visiting th...

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After Campari, Limoncello is the second most popular liqueur in Italy. Because of its high sugar and citrus content, it is frequently served after dinner as a digestivo. Unlike Campari, the formula is not secret—in fact, it is so easy to make that it has become a DIY favorite. All you really need are lemon zests, simple syrup, and a neutral spirit...

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To drink like an Italian is to slip into an appreciative way of life. The opening gesture to an evening and what is to follow means that the aperitivo—the relaxed appetite-awakener—plays a major role in a culture renowned for their food and drink. There are hundreds, if not thousands, of variations on the theme of relatively low alcohol-by-volume a...

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Limoncello has the power to temporarily transport imbibers to Italy from the first sip. Buying a bottle is simple, but there's just something about homemade limoncello – gifting someone a bottle of it says ti voglio bene (I love you) in a way that no other gift can. Mainly produced in Southern Italy in the regions around the Gulf of Naples, the Sor...

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Have you always wanted a lemonade for grown-ups? Limoncello might be right for you, and it is easy to make for yourself with a few lemons and a bit of time. Limoncello — or limoncino, as it is sometimes called— is an Italian liqueur made from lemon zest. It tastes like a boozy lemon gelato and is often drunk as a digestivo to cleanse the palate aft...

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