Limoncello. What's best to speed up your digestion and have smoke coming out of your ears ? Buonissimo.
Then famous lemon liquer is a must when it comes to after lunch
The tradition speaks of diligent monks intent on preserving the pleasures of life between prayers, during the Middle Ages,
when the roads were hazardous and the seas populated with plundering Saracens.
The secret to its success is the unique flavor attained by the particular quality of lemons grown only in certain areas of Campania, south of Italy.
To appreciate Limoncello to its fullest, it should be served at a very cold temperature, which makes it more refreshing in the warmer seasons
Various tatstes depends on the varieties used: Femminiello from Massa Lubrense
(oval in shape, smooth skin, very juicy) and Sfusato from Amalfi (tapered shape, large with a thick, yellow peel and almost no seeds).
Just in case you want to try make your own :
-1 bottle (750 ml) of grain alcohol
-4 cups water (filtered tap or distilled water)
-3 regular spoons of sugar
-squeeze the lemons, add the alchool, add the water, add the sugar, all toghether
- let iT rest for 1 week and