Once you have peeled your eyes away from the stupendous scenery of the Amalfi Coast, one of the first things you’re bound to notice is the large lemons hanging from the trees. The enormous orbs are used to produce the locally-loved Limoncello, a liqueur gaining popularity around the world. It is an infusion of lemon peels in alcohol that is sweetened, sort of like a strong lemonade for grown-ups.
There have been cultivated lemon groves in and around Sorrento dating back many centuries. Limoncello was first made by monks, who traditionally produce medicinal elixirs and herbal liqueurs. Nowadays it is still considered good medicine when drinking it after a meal as a digestive. Little glasses of it are proffered with dessert at most restaurants along the Amalfi Coast. Fanciful bottles of the yellow liquid line shop shelves. Sorrento Lemons are perfect for the liqueur as their peels are very rich in lemon oils.
Whether you drink it as an aperitivo, between courses to cleanse the palate, or as an after-dinner drink, limoncello is like a shot of sunshine from Sorrento.
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The villages scattered all around the Cilento coast maintain a very ancient fishing technique, but non so closely tied to it than the pretty town of Pisciotta.
If you have searched the web looking for activities to do while vacationing on the Amalfi Coast, there is no doubt that you have already read about Mamma Agata and her incredible cooking school in Ravello.
The hills that surround the city of Salerno and stretch from the Amalfi Coast to the Cilento National Park give an extra-virgin olive oil with an intense colour and a unique fruity taste.
Agerola is known as "Città del Pane" - city of bread – nationwide popular brand that recognizes some Italian towns where this product assumes a special value due to the peculiar characteristics.
At Summer in Italy we do care about our guests, and this is why, in order to help you making your food shopping in Italy just perfect, we would like to share a few tips about high-quality local products.
Its unique and special characteristics, very much appreciated even abroad, gives the name to "Fico Bianco del Cilento": once dried, the sweet peel gets light yellow coloured rather than chestnut brown if oven-cooked.
Amalfi Coast
Sorrento Coast
Tuscany
Cilento National Park
Lake Como
Rome and Latium
Umbria
Capri and Ischia
Venice
Puglia (Apulia)
Liguria
Sicily
Lake Maggiore
Lombardy
Sardinia
Lake Garda
Abruzzo and Marche
Calabria
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