Lemons grow in abundance from trees that cling from the cliffs of the spectacularly beautiful Amalfi coast. It is along this steep and jagged coastline of the Tyrrhenian Sea that huge lemons are harvested three times every year. Amalfi lemons possess a unique sweetness that results from a combination of the volcanic soil, year-round warm temperatures, and a perfect amount of rain.
In the kitchens (cucine) of every ristorante, trattoria, or home along this divine coast, lemons are a part of the life and cuisine of the locals and used for everything from cooking, to cleaning, to beauty treatments. As always, nothing is wasted in Italy.
During the last week of my trip in Italy, all of my senses were immersed into the influence that lemons have in Italian cooking. Mid-week, my mother and I ventured into the dream-like mountainside town of Positano where rainbow-colored buildings appear to be carved out of the rock. We drove down the spiraling road into the town for a class on how to make limoncello and to learn more about the difference between various olive oils. It was so interesting and we certainly learned more about lemons and olive oil from Italy.
a country that is not even as large as the state of California
and remember the Amalfi Coast every time!
20 large lemons
1 bottle Everclear (pure drinking alcohol)
4 cups of water (or more depending on the strength that you want the Limoncello)
4 cups of sugar (or more for the same reason as above)