Liquori (liqueurs) are made from myriad fruits and herbs from the region, from finocchio (fennel) to albicocche (apricot). These liqueurs are used typically sipped after a meal, as a digestivo (digestive drinks). The best-known liqueurs here are limoncello and nocino. Limoncello is a sweet, lemon-yellow liqueur created from the skins of IGP-protected lemons that are macerated in alcohol and sugar. Nocino, an inky brown, bittersweet, spiced liqueur, is made from IGP-recognized noci (walnuts) from the Sorrento hills. In summer, green walnuts and husks infused in alcohol for months with cloves, nutmeg, and cinnamon for wintertime consumption.
Pasta – Tomatoes – Olive Oil – Vegetables – Legumes – Mozzarella – Cheese – Anchovies – Tartufo Nero – Chestnuts – Hazel Nuts – Figs – Torrone – Wine – Limoncello ____________________________________________________
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