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Bottles & Pots

Agruminato
All citrus fruits used to make our liqueurs come from a typical citrus fruits garden of the Sorrento Peninsula; its location is special, as it is situated in the centre of the town of Sorrento. Originally it was stretched for a surface of ca. 60.000 sq. m. Nowadays a part of the estate (about. 11.000 sq. m.), has been bought by the municipality of Sorrento which inaugurated it and opened it to the public.
Today the Farm I Giardini di Cataldo takes care of the garden and uses its citrus fruits to produce fresh drinks and refined liqueurs whose flavours are really unmistakable.


The history, origin and recipe of Sorrento's limoncello
Limoncello is a lemon liqueur produced in Southern Italy, mainly in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi and islands of Procida, Ischia and Capri, but also in Sicily, Sardinia, Menton in France and the Maltese island of Gozo. It is made from lemon rinds, alcohol, water, and sugar. It is bright yellow in color, sweet and lemony, but not sour since it contains no lemon juice.

The liquor was born at the beginning of 1900, Sorrento and Amalfi have some legends and stories on the production of the traditional yellow liquor. On the coastal, for example, the story narrates that the big families of Sorrento, at the beginning of 1900, would always ensure that their illustrious guests would get a taste of limoncello, made according to the traditional recipe. The original lemon of Sorrento has to be produced in one of the town council of the territory that goes from Vico Equense to Massa Lubrense and the island of Capri.
The cultivation system is the typical and traditionally adopted in the area. The most used technique consists in cultivating the plants under a structure made out of chestnut poles higher than three metres. To ensure the ripeness of the fruits, the trunk is protected from the atmospheric conditions. The harvest is usually carried out during the period from February to October: it’s hand done, because the direct contact of the lemons with the ground has to be prevented.

The main characteristics of the product go searched in the elliptic and symmetrical shape, in the medium-large dimensions, the colour of the yellow peel citron. And the main ingredient of the production of limoncello is just the peel: the rind is in fact rich of essential oils and has an aroma much deciding. Once assessed the origin sorrentina of the lemon, can finally be proceeded to the preparation of the liqueur. With little healthy ingredients, the limoncello it can comfortably be prepared also from home. It takes around eighty days. In fact, according to the traditional prescription, limoncello must macerate more than two months.

In the choice of the lemons, those with much thicker peel are preferred. Just the Mediterranean climate of the Sorrento coast guarantees the increase of a lemon with large and perfumed peel. The first step previews the washing of the fruit in warm water and the brush in order to clean it from eventual residual of insecticides. Alcohol is poured in a water jug, and are then added pieces of aromatic rind gained from the peel. The experts advise the use of good quality alcohol, also to avoid that the liqueur is transformed in ice in the freezer. With the arrangement of the water jug covered in a dark room or in a sideboard, the first phase of production is concluded. At environment temperature, in fact, the maceration of the peel will continue and the instilled will slowly assume the aroma and the yellow of the lemon.

After approximately a month of rest, the preparation continues with the adding of a small pot of water and sugar (boiled and then left to cool down) and other alcohol. The water jug goes then newly covered and put away in the cabinet for an other abundant month. After forty days approximately, the instilled goes filtered in the bottles, discarding the peels. Then the bottles go in the freezer. From the unique taste and the aroma form, the liqueur goes therefore served, without the additives and colouring agents. Limoncello is an excellent digestive if served cold. Someone prefers it to environment temperature, even stirred in tonic water or champagne. Lately, it is in vogue its utilisation on gelatos and fruit salad. In Campania, in the earth prince of its production, limoncello concludes above all lunch or supper : at this point it has become a social ritual nearly at the same height coffee.