Lemons & Limoncello

Lemons
The Amalfi Coast has become famous throughout the world for its local products and undoubtedly its lemons. The lemon from Amalfi, known as "sfusato amalfitano", has a thick but soft peel. It is large and succulent and strongly scented. The peel is used to distil the world famous limoncello liqueurs known worldwide.

Limoncello
"Limoncello" is the traditional liqueur distilled from lemon peels grown exclusively on the Amalfi and Sorrentine Coast. It's a natural liqueur, with special properties, a unique taste, strong scented, obtained by an ancient and simple recipe. It's simple to realize, without added colouring, stabilizing or conserving agents.
Limoncello is served at room temperature or cold, as a digestive or aperitif. IT helps digestion when served cold.

Buffalo mozzarella
A fresh, stringy textured cheese with porcelain-white colour, it has an extremely thin rind and delicate taste. When cut, it produces a white watery fluid with the aroma of milk enzymes. Apart from its typical round shape, it is also produced in small bite-sized shapes and plaits.

Wines
Tiers of vineyards and lemon groves, where the scent of the citrus blends with the scent of the sea, produce grapes that convey their distinctive taste and aroma to the wines of the Amalfi Coast and the entire region.
Aglianico, Fiano di Avellino, Greco di Tufo and Falanghina dei Campi Flegrei are only an few of the most important DOC and DOCG local wines.

Olive Oil
The olives are cultivated on the hills of Mount Picentini area and the Cilentan area, produce oil which has a delightful flavour. Used to dress salads, on bread ‘bruschetta’ or on meat, its light taste is highlighted. The most famous are “Irpinia” and “Cilento” Olive Oil.

Pasta
The Italian cuisine is rich and varied in all its aspects, but pasta has been its pride and glory through much of its history.
There are two basic kinds of commercial pasta: pasta all'uovo, egg pasta such as tagliatelle and fettuccine and pasta di semola di grano duro, made with semolina, water and a touch of salt. The former are flat and of varying width, while the latter have all sorts of shapes, from spaghetti to penne to cart wheels.
However, the Campania Region is the capital of pasta manufacture thanks to its ideal climate. The most famous pasta-making factories are in the towns of Salerno and Gragnano.