Staibano Limoncello / 70cl

Product Information

In. Because I can decide exactly what to eat and what time to eat, which is usually at 16.00. Plus, there’s no stress of keeping to a reservation. A liqueur is a hard thing to get right. It can be too sweet and cloying and there’s a risk its flavour is under or overwhelming. But this year our annual competition showed that brands are focusing on balance and complexity.

In the Own Label heat, a Gold was awarded to Aldi’s “complex” Gingerbread Gin Liqueur, which was “not too sweet, a bit zesty”. A Silver was also given to Aldi’s Bellucci Amaretto Liqueur. In 1988, a businessman from Capri named Massimo Canale registered the first trademark with the word “limoncello,” using a recipe handed down from his great-great-grandmother and commercializing the drink outside of the region. It was an idea—and a product—that would prove wildly successful, as limoncello has transcended not only the region but all of Italy to be considered an international and world-class tradition. Different Lemons, Different Attributes At home in London after a nightmare flight from Bologna a few weeks ago. All the travel chaos makes me want to stay put. As a cooking ingredient (although it seems almost sacrilegious to do anything other than drink it!) it’s great in lemon possets and syllabubs To experience a more rugged side of the Greek islands, head to Tinos, which is next to Mykonos and is rivalling that outcrop’s claim to be the “island of the winds” thanks to its gusty summer breezes ( writes Daphne Karnezis). Unlike most Greek islands, the action spreads well beyond the chora (or main town), extending to its 50 or so villages, some of which are literally hanging from the cliffs. Pyrgos, Isternia, Kardiani, Komi and Volax are among the most picturesque. After breakfast at the Exomeria café in Isternia, with sweeping views of the Aegean, head to the relaxed Bianco Beach House bar for a refreshing dip or a surf at Kolibithra before starting your exploration of the villages.

Review and Tasting

Mishin said: “Overall, these were brilliant. Traditional should always have a place and their production should always continue.” L­r: Josh Powell, Ben Lindsay, Massimiliano Bosio, Dmitry Mishin and Ben Manchester, with Melita Kiely at the front

This liquorificio situated in the picturesque village of Ravello produces homemade limoncello using the sfusato amalfitano lemons. They also make a variety of digestivi made with fennel, coffee, melons, strawberries, and other novel ingredients. Sfusato Amalfitano: The word sfusato comes from the Italian word for “spindle,” and is a visual reference to this even more elongated, pointed lemon native to Amalfi.Both types of lemons are regulated by a local limoncello consortium. Officials inspect the cultivation, harvesting, production, and labeling of both types of lemons, seeking to protect and promote these local products and their makers. Beyond the convent walls, making lemon liqueur became a family affair. Residents of the Amalfi Coast probably have been sharing bottles of lemon liqueur among family and friends for centuries. Recipes began appearing in regional cookbooks around 1900. All of us love a romantic story behind our drink and Staibano delivers this in abundance. This liqueur model was based by the great-grandson of considered one of Amalfi’s foremost limoncello distillers, and you may perceive why this recipe has stood the take a look at of time. It’s made utilizing the native lemons and delicately balances bitter, candy and sorbet notes. Learn our full overview of Staibano limoncello. With most of the northern hemisphere in the full swing of summer, it must be time for The Monocle Common Sense Quiz, edition one. The rules are very simple and open to all timezones but you must respond by no later than 18.00 Zürich time on Tuesday to be eligible for one of three prizes. While there is always a right answer to everything, our editors will also allow for creative licence and award extra marks for wit and pragmatism. As common sense is at the core of the Monocle editorial mission and is the whole point of this quiz, please ensure you take this into account with your responses. We too at Campania Wines were looking forward to a few weeks on the Amalfi Coast this year, sipping an after dinner limoncello, and taking in the breath taking views of Positano and Ravello. Alas, our plans were scuppered.

On Lindsay’s panel, the Dessert flight resulted in a Silver medal for Shelter Point Distillery’s Sunshine Liqueur. “I like that this was almost a candied sweetness when it could have been cloying,” said Lindsay. “It was a very interesting product.” Powell agreed, and described the liqueur as having: “Bitter roots on the nose, some high and low notes, floral with a touch of bitterness.”Creamy, zesty and unbelievably scrumptious – this limoncello hits all the appropriate notes and comes from considered one of Italy’s most influential distilleries, an organization that is been doing it for a very long time. Learn our full Tosolini limoncello overview. What we do know for certain is that wherever the spirit got here from, it’s nonetheless inextricably linked to all these three areas of Italy to at the present time. Nevertheless, Amalfi is the present torchbearer because of its superior lemons. Sfusato lemons, often known as Sfusato Amalfitano, had been dropped at the Amalfi Coast from the Center East a number of centuries in the past and are excellent for making limoncello.

As the judges reflected on the assortment of liqueurs set before them throughout the day, they agreed that the category is growing in diversity and quality. It’s a skill to get the flavour of a fruit to come across as natural in a liqueur, and the good majority of them managed it very well,” enthused Manchester. “The Rhubarb in particular was a very honest representation; the flavour wasn’t artificial in any way.” If you are not able to visit the Amalfi Coast this year, then let the Amalfi Coast come to you. With our range of limoncello’s and gin from Staibano, still and sparkling wines, from personally selected vineyards, and selections of pasta’s and cooking sauces, it won’t take too long to re-create the Dolce Vita in your own home. We’ve given out a few Masters today, which I wasn’t expecting,” admitted Lindsay. “There are some sub­categories that need work, but I found that particularly in the Traditional liqueurs, they offered exactly what they should.”In Italy, certain prized agricultural products are strictly regulated. Lemons grown in certain designated regions of Capri and the Sorrentine peninsula fall under the legal protection afforded by an I.G.P. (Indicazione Geografica Protetta), a protected geographic area. Two consortia protect the two main lemons cultivated there based on their cultural, historical, and culinary importance. These certified areas are protected under laws of the European Union. Taste and quality can vary tremendously from producer to producer and from bottle to bottle. Bad limoncello tastes like window cleaner; good limoncello tastes pure and invigorating, like imbibing a ray of sunshine.