Next time you come and visit us, we’ll tempt you with our own just-launched limencello, which has undergone intensive product tasting (sorry, testing).
We figured that if we were going to launch our own traditional lemon-fuelled liqueur, we had to have one that not only gave a zing to the taste buds, but was also steeped in the finest Italian traditions.
You won’t be surprised to hear that fabulous lemons are the key, which led us to choose ours from a small producer on the Amalfi coast, just south of Naples.
These lemons come from small, five-acre allotments, handpicked and carried down 700 steps from their elevated orchard in chestnut-tree baskets. They arrive at the production unit within two hours of picking and are the result of a true labour of love.
Fertiliser is entirely organic and the soil is hoed by hand (you will need more than the odd slug of limencello at the end of five acres of hoeing). The trees are even protected from the winter cold with their own insulating nets.
The peels (also done by hand) are soaked in pure alcohol, before the infusion is mixed with syrup, then final filtration and bottling. The process takes around three days and produces a taste that is as recognisable as it is popular. Such is the quality of the lemons that they have a PGI (Protected Geographical Indication) from the European Commission bigwigs.
That quality is now available at your table in Ponti’s Italian Kitchen.
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