| |
|
From the lemons to the "Limoncello"
At the start of the last century, our Grandmother,
Vincenza Canale, used to offer the guests of her hotel a glass of
Limoncello as an after-dinner drink or “digestivo”.
More
than 700.00 bottles with the Limoncello di Capri brand label are
produced annually by the factory in Anacapri, Limoncello made exclusively
with lemons of Sorrento.
The lemons, under the direct control of the Solagri cooperative,
are picked from the trees in the afternoon, and delivered the next
morning. The Lemon of Sorrento has a juice of low acidity
and exceptionally fine essential oils in the peel which give body
and perfume to the limoncello.
The fruit is washed exclusively in water, without the use of solvents
and is selected for the producers of limoncello and for uses in
the various sectors, from the large distributors to the catering
industry in general.
The fruit selected for the producers of limoncello are then passed
through the machinery which collects the rinds. These then enter
the steel vats where together with the alcohol they are infused
for 3 to 5 days.
Water and sugar are added. Sugar of prime quality and only alcohol
form cereal are used. The product is then homogenised in a turbo
emulsifier; after 40 minutes the limoncello, via accurate filtration
and laboratory supervision, passes on for bottling.
The Limoncello is a lemon liqueur made exclusively with lemons from
Sorrento. Since it has become fashionable, many have tried
to make limoncello, yet nobody has matched the quality of Limoncello
di Capri, which is authentically genuine and inimitable.
|
|
At the start of the 19th century Capri discovered its vocation for
the art of hospitality. Until such time, those visiting the island
could only find lodgings courtesy of the religious orders or the
families of fishermen and agricultural workers. Amongst the pioneers
of the island’s hotel trade was Vincenza Canale, our grandmother,
who began to offer the patrons of her pensione the famous Limoncello
as an after dinner drink or “digestivo”.
The pensione “Mariantonia” soon became extremely popular
and a favourite haunt of famous and frequent visitors to the island.
Ignazio and Arturio Cerio, J.Fersen, Axel Munthe, F.A Krupp, and
Amadeo Maiuri were just a few of the celebrities who used to gather
at sunset at the“Mariantonia” to enjoy the delicious
liqueur. In hardly any time at all the fame of this “Limoncello”
began to spread amongst travellers, writers, and other famous personalities
who arrived on the island of Capri.
It is by faithfully following our grandmother’s original recipe
that today we are able to produce the liqueur now known throughout
the world as “Limoncello”.
|
|
|
