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Limoncello di Sorrento PGI is a typical specialty of Campania appreciated everywhere. But how was this liqueur born? What are the origins of Sorrento limoncello, how is it made and what are the "secrets" of its success?

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The Sorrento lemon is rich in essential oils, it is therefore very fragrant and aromatic, it has different, very particular organoleptic characteristics compared to other types of lemon". Sorrento limoncello has the PGI (Protected Geographical Indication) mark to guarantee the quality of the product, whose "standards" are controlled by the appropriate Consortium.

To be true Limoncello di Sorrento PGI, the liqueur must be made with four simple ingredients: Sorrento PGI lemon peels (at least 250 grams of whole lemons are needed for each liter of alcohol) from which the infusion is obtained, and then decalcified water and hydrated alcohol. Without any preservatives or colourants.

The word "limoncello" is permitted only for liqueurs produced with PGI lemons from the Sorrento peninsula and the Protected Geographical Indications mark guarantees the authenticity of the product. Among the tricks for preparing Sorrento limoncello there is one to be observed from the very first phase, that of harvesting the lemons which must be peeled, this is the secret, as soon as they are removed from the tree, that is "when they are still fresh".

After peeling, the lemon peels are subjected to alcoholic infusion for 10-15 days, before removing the "peels" and mixing the alcoholic solution obtained with water and sugar.