The zest of the finest Oval Lemons, water, sugar, alcohol... sunshine and the sea breeze: the precious gifts of the enchanting Sorrento peninsula. These are the simple origins of the authentic Limoncetta di Sorrento. This 100% natural liqueur contains no artificial colourings or preservatives, and contains all the fragrance of the finest Sorrento Lemons, which are protected by the PGI seal of the Consortium.
There is also Limoncetta Crema. The strong taste of lemon in this liqueur goes with the smooth and delicate taste of the cream, a gentle caress to the palate. This low-alcohol liqueur is perfect enjoyed straight, as a digestif, as an alternative to the dessert or as part of a tasty cocktail that smells like Summer.
In the bright light of the Campania region is where you’ll find the “Ovale di Sorrento”. This high-quality lemon stands out, not only for its distinctive round shape, but also for its unique rind, rich in essential oils, and the rich flavour of its juice.
The PGI Sorrento Lemon Protection Syndicate certifies the origin and the quality of our fruit, and the authenticity of the entire production chain that respects traditional Sorrentine manufacturing. Everything we do follows this tradition: starting from the use of “pagliarelle”, big wicker mats that protect our trees to from bad weather, to the production of the liqueur by infusing the alcohol with the zest.
The PGI Sorrento Lemon Protection Syndicate certifies the origin and the quality of our lemons, as well as the authenticity of the entire production chain that respects traditional Sorrentine manufacturing.
Dedicated to all the Limoncetta Lovers
Many tasty lemon-scented recipes.
For the macarons (approx. 40)
• Almond flour: 150 g
• Icing sugar: 150 g
• Egg whites (at room temperature): 110 g
• Caster sugar: 165 g
• Water: 50 ml
• Vanilla flavouring (powder): 1 sachet
• Food colouring: as required
For the lemon cream
• Egg yolks: 2
• PGI certified Sorrento lemons: 2
• Sugar: 100 g
• All-purpose flour: 1 tablespoon
• Butter: 100 g
Begin by passing the almond flour, the vanilla flavouring and the icing sugar though a fine sieve and set aside. Now prepare the syrup by boiling the caster sugar at 118°C in a saucepan with the water. In the meantime, whisk half of the egg whites with 25 g of caster sugar and, when the syrup is ready, slowly add this to the egg whites. Beat until the whites become firm, add the rest of the egg whites and the food colouring, and beat until firm (the point where the mixture remains in the bowl when turned upside down). Now fold in the almond flour and icing sugar mix with a wooden spoon. Pour the mixture into a piping bag and pipe small balls of approximately 3 cm in diameter. Leave to rest for 30 minutes. Cook in a static oven at 150°C for 10 minutes, and then another 5 minutes with the fan. Leave to cool and, in the meantime, prepare the cream. Beat the egg yolks with the sugar, then add the flour. Heat the juice and the grated zest of the lemons in a saucepan and add to the eggs while whisking. Pour the mixture back into the saucepan and bring to a boil while continuing to beat. Cook for 2 minutes, then remove from the heat and add the butter in small pieces, beating continuously. Place the lemon cream in a bowl, cover with cling film and place in the fridge. Once the cream and macarons are cooled, assemble them by placing a tablespoon of cream between two halves. Finally, leave in the fridge for one night and enjoy them the next day.Follow us on FB
- All-purpose flour: 200 g
- Fine corn-meal: 200 g
- Caster sugar: 200 g
- Peeled almonds: 150 g
- Butter. 100 g
- Lard: 100 g
- Almonds: 50 g
- #PGI certified #Sorrento #lemons: 2 (the zest)
- Eggs: 2 (yolks)
- Vanilla: 1 pod
Blend the peeled and non-peeled almonds (setting 50 g of the latter aside for later), the pour them into a bowl with the lard and butter. Add the corn-meal, the flour, the grated lemon zest and mix.
Add the vanilla seeds and 50 g of sugar and mix rapidly, but without allowing the mixture to heat. Finally, add the yolks and stir them into the mixture.
Crumble 2/3 of the mixture with your hands and spread it into a cake tin (32 cm in diameter): take care not to press it down.
Add the whole almonds previously set aside to the remaining mixture, stir and add to the tin. Sprinkle the remaining sugar on top and bake for 1 hour at 180°.
Leave to cool before tasting.
- Golden Delicious apples: 1 kg
- All-purpose flour: 180 g
- Butter: 140 g
- Brown sugar: 120 g
- Caster sugar: 70 g
- Cinnamon powder: 1 teaspoon
- #PGI certified #Sorrento #lemons: 1
- Vanilla: 1 pod
Melt 20 g of butter in a pan, and add the apples (peeled and diced), the juice of 1/2 a lemon and its grated rind, the caster sugar and the cinnamon powder. sauté everything in a pan for 1 minute. Now prepare the crumble topping. Pour the flour into a large bowl together with the seeds from the vanilla pod, the brown sugar and the remaining butter cut into cubes. Roughly blend the ingredients together to obtain a crumbly mixture. Now butter individual cocottes, add a layer of apples to each and cover with the crumble mixture. Bake for 180° for 35 minutes and serve hot. For a richer dessert, add a scoop of vanilla ice cream before serving!Follow us on FB
- Flour: 300 g
- Ricotta: 125 g
- Caster sugar: 100 g
- #PGI certified #Sorrento #lemons: 1
- Baking powder: 1/2 a sachet
- Egg: 1
- Oil for frying: as required
- Caster sugar: as required.
Pour the flour into a pile, make a well in the centre and add the egg, the ricotta, the sugar, the baking powder, the lemon juice and the grated zest. Mix all the ingredients together to form a dough.
Roll out the dough with a flour-coated rolling pin to approximately 1 cm thick and then cut disks of approximately 5 cm in diameter, forming a hole at the centre of each one.
Heat the oil to frying temperature and fry 3-4 doughnuts at a time. Cook until golden on both sides and then dry on kitchen towel. Dip in caster sugar while they are still hot and enjoy.
- Sunflower seed oil: 100 g
- Baking powder: 16g
- Icing sugar: as required
- Eggs: 3
Peel the lemon, removing both the zest and the bitter pith. Then cut the pulp into slices (removing any seeds) to obtain 170 g of pulp.
Pre-heat the oven to 180°, blend all the ingredients together in a food processor to obtain a smooth mixture.
Butter and flour a 20 cm springform cake tin, pour the mixture in and bake at 180° for 1 hour (on the lower shelf).
Leave the cake to cool and then dust with icing sugar.
- PGI certified Sorrento lemons: 4
- Water: 450 ml
- Lemon juice: 200 ml
- Sugar: 200 g
- Egg whites: 1
- Limoncetta: 1 small glass
Cut the tops off the lemons and remove the pulp inside, leaving an empty shell. Wrap the shells in foil and refrigerate. In a pan, boil the water, sugar, and the peel of two lemons (without the bitter pith). Once the sugar has dissolved and the water has started to boil, remove from the heat and leave to cool. Then add the lemon juice. Beat the egg whites to stiff peaks, add the cooled and sieved lemon juice and a glass of Limoncetta. Place the mixture in the freezer for 30 minutes in a metal bowl, then remove and mix every 15 minutes. The entire process should take about 1 hour 30 minutes. Once the desired consistency has been reached, fill the 4 lemon shells with the sorbet, cap, wrap in foil and place in the freezer. Leave the dessert at room temperature for 10 minutes before serving.Follow us on FB
Melon (pulp): 420 g
Peaches (pulp): 350 g
Plain yoghurt: 250 g
PGI certified Sorrento lemons (juice): 1
Rinse the peaches (approximately 3), peel, remove the pip and cut into pieces. Do the same with the melon, removing seeds and peel, and cutting in the same way. Now cut the lemon in half and squeeze it, collecting the juice in a glass. Pour the chopped fruit into a blender with the yoghurt and lemon juice, and blend to a smooth mixture. Enjoy your refreshing drink!Follow us on FB
- Milk: 500 ml
- Sugar: 100 g
- Cornflour: 25 g
- Eggs: 4
Dissolve the cornflour in a little cold milk and set aside. Pour the remaining milk into a pan and add the grated lemon peel, 50 g of sugar and the cinnamon. Bring to the boil, stirring continuously, and then remove from the heat.
Place the remaining sugar in a bowl together with the egg yolks and beat, adding the cornflour dissolved in the milk. Now add the boiled milk mixture, filtering with a sieve, and continue to mix. Pour everything into a pan and bring to the boil over a high heat, stirring all the time.
Leave to cook for two minutes and then remove from the heat, thus obtaining a soft cream. Pour into small serving dishes while still hot, leave to cool and then refrigerate for 2 hours.
Before serving, sprinkle the cream with brown sugar and a little grated nutmeg, and place the dishes under the grill for a few minutes until the sugar has caramelised.
FOR THE LEMON SPONGE 160 g
- All-purpose flour: 75 g
- Potato starch: 70 g
- Juice of PGI certified Sorrento Lemons: 30 ml
- Grated lemon zest: 1
- Whole eggs: 4
- Egg yolks: 2
- Salt: 1 pinch
FOR THE CREAM
- Full-fat milk: 250 ml
- Fresh whipping cream: 150 ml
- Caster sugar: 60 g
- Corn starch: 30g
- Egg yolks: 2
- Icing sugar: 1 tablespoon
- Lemon zest: as required
- Limoncetta: to taste
FOR THE SAUCE
- Water: 85 g
- Caster sugar: 50 g
- Limoncetta: 45 g
Begin with the sponge, placing the eggs, sugar, lemon zest and salt in the bowl of a mixer. Whisk everything for 15 minutes at a medium speed to obtain a frothy mixture. Delicately fold in the lemon juice, the flour and the potato starch with a spatula. Pour the mixture into a buttered springform cake tin and bake in the oven for 40 minutes at 180°C. Once ready, leave to cool a little, remove from the tin and then cool completely. Now prepare the cream. Beat the egg yolks with the sugar in a bowl and add the corn-starch. Bring the milk to a boil with the grated lemon rind, add the other mixture (yolks, sugar and corn-starch) and whisk by hand.
Bring everything to the boil, continuing to mix, until the cream becomes dense. Cover with transparent film and leave to cool. Whisk the cream with the icing sugar until stiff and mix with the cold cream and a drop of Limoncetta. The sauce is even easier. Pour water, Limoncetta and sugar into a pan. Heat and stir until the sugar has dissolved, then leave to cool in a bowl.
Cut a disk from the sponge with a 14 - 16 cm form, and dice the remaining sponge, eliminating the darker crusts.
Cut the previously-cut sponge disk horizontally to obtain two layers. Pour a little sauce onto the base, spread with the cream, place the other layer on top and cover again with cream. Now spread the cubes of sponge over the cake and refrigerate for 3-4 hours before serving.
All-purpose flour: 500 g
Water: 240 ml
Juice of PGI certified Sorrento Lemons: 50 ml
Salt: 12 g Brewer’s yeast: 10 g
Sugar: 5 g
Zest of PGI certified Sorrento Lemons: 1
Olive oil: as required
Begin by dissolving the yeast and the sugar in water and lemon juice at room temperature. Then add the flour and the lemon zest and mix by hand with rapid, firm yet delicate movements. Add salt and continue to work the dough until it is smooth and well-blended. Transfer to an oiled bowl and leave to rise for approximately two hours.
Divide the dough into three, and shape by hand into three fairly regular cylinders. Weave these three cylinders together. Now place the three interwoven cylinders into a bread pan lined with grease-proof paper and leave to rise until it reaches the top of the pan.
Brush the surface with an emulsion of water and olive oil and bake at 190°C for approximately 40 minutes. Lastly, leave the lemon bread to cool and serve warm.
Baby courgettes: 500 g
Fettuccine pasta: 320g
PGI certified Sorrento lemons: 1 - Garlic: 1 clove
Parmigiano Reggiano: as required Fresh parsley: as required
Olive oil: as required
Salt and pepper: to taste
Clean the courgettes under running water, peel them and julienne them. Heat a couple of teaspoons of oil in a pan, brown the garlic (and then remove) and add the courgettes, Sauté over a high heat for a couple of minutes. Put the courgettes in a bowl and add the lemon juice. Add chopped parsley, salt and pepper and leave to season for half an hour. Now prepare the pasta, leaving it slightly al dente. Lastly add the courgettes and sprinkle with Parmigiano and grated lemon zest.Follow us on FB
All-purpose flour: 350g
Sugar: 160 g
Icing sugar: 150 g
Butter: 110 g
Honey: 50 g
Ginger powder: 5 g
Cinnamon powder: 5g
PGI certified Sorrento Lemons
Egg whites: 1
Ground cloves: 1 pinch
Nutmeg: 1 pinch
Fine salt: 1 pinch
Bicarbonate of soda:
Begin with the dough. Pour the flour, the spices and the grated lemon zest into the bowl of a food processor. Add 1/4 teaspoon of bicarbonate of soda, a pinch of salt, the honey and the sugar. Then add the butter (cold) diced, and blend to obtain a “sandy” consistency. Now place the mixture on the work surface in a pyramid shape, make a well in the centre, add the egg and mix together. Work the dough quickly, forming a flat ball. Then cover with cling film and place in the fridge for 30 minutes. Once rested, roll out the dough to a thickness of 7-10 mm and use pastry cutters to cut out biscuits. Transfer the biscuits onto an oven tray covered in grease-proof paper and cook for 15 minutes at 170°C. While the biscuits cool, prepare the icing. Beat the egg white in a bowl and gradually adding the icing sugar to obtain a smooth mixture. Finally, place the icing in a piping bag and decorate the gingerbread men as you prefer.Follow us on FB
(2 pots of 350g)
PGI certified Sorrento lemons: 1000g
Water: as required
Wash the lemons, dry them, and cut into very thin slices, discarding any seeds. Place the lemon slices into a large bowl and cover with cold water. Cover the bowl with cling film and leave to soak for 24 hours at room temperature. Then drain the lemon slices. Repeat the operation a second time, leaving the slices to soak for another 24 hours, then drain the slices and place them in a saucepan and cover with fresh water. Bring to a boil, drain the slices, keeping 350 ml of the water used to boil the lemons. Return the lemon slices to the pan and pour in the conserved water. Add the sugar and cook on a medium light for 40 minutes, stirring occasionally. Transfer the still-hot marmalade into jars, screw the lids tight and leave them to cool. Once the jars have cooled, check if they have sealed correctly. Press the centre of the lid, if the jar has sealed correctly, you will not hear the classic “click-clack” sound. Otherwise, remove the lid and place the jar in the microwave for one and a half minutes, then reseal and leave to cool.Follow us on FB
Carnaroli rice (boiled): 300 g
Raisins: 80 g
All-purpose flour: 60g
Sugar: 30 g
PGI certified Sorrento lemons: 1
Cinnamon powder: 1 pinch
Vegetable oil: as required
Icing sugar: as required
Place 300 g of cooked rice into a bowl with two small eggs, the flour, the zest of the lemon, a pinch of cinnamon, the sugar and the raisins (previously soaked). Stir everything in order to obtain a soft mixture, cover and leave to rest in a cool place for approximately 30 minutes. Now pour the oil into a pan and heat. drop spoonfuls of the mixture into the oil to form fritters, cook until golden-brown over a medium flame. When they are properly browned, remove and dust with icing sugar: serve warm.Follow us on FB
(6 servings)PGI Sorrento Lemon juice: 40ml
First, grease 6 ceramic ramekins and set aside. Mix butter and 200g of sugar in a stand mixer until creamy. Separate the yolks from the whites and without stopping the stand mixer, pour them into the mixture. Scrape the seeds from a vanilla pod, grate some lemon zest (about 1 tablespoon), squeeze 40ml of lemon juice and combine with flour and milk in the mixing bowl, at medium speed. In another bowl, whip the whites with the baking powder. Add the rest of the sugar once the mixture starts to bubble. Fold into the mixture in the mixing bowl. Take a deep baking dish lined with greaseproof paper. Place the 6 ramekins inside. Fill them (up to 3/4, approximately) with the creamy mixture. Then pour enough water into the baking tray to come halfway up the outside of the ramekins. Bake for 45 minutes at 180°C. Take the ramekins out of the oven and cool before serving.Follow us on FB
(18 madeleines)Granulated sugar: 100g
Melt the butter in the microwave and let it cool slightly. While waiting, sift the flour with vanilla and baking powder. Extract the zest and juice of one lemon. In a bowl mix sugar and whole eggs. Whip for a few minutes, adding warm butter, flour, and the zest and juice of the lemon. Cover with cling film and leave to sit in the fridge for 1 hour. Lastly, pour the mixture in the special shell-shaped tins and bake in a fan-assisted oven at 190°C for 10-15 minutes. Remove the madeleines from the oven and let cool. If you like, you can now dust them lightly with powdered sugar to serve.Follow us on FB
(8 servings)Digestive biscuits: 400g
Crush the biscuits (not too finely) in a food processor then add melted butter. Mix and pour into a tin lined with greaseproof paper to form the base of the cake. In another bowl, mix the yolks with condensed milk, and then add and the lemon juice and mix well. Pour this cream onto the biscuit base. Now whip the whites of the eggs with sugar and baking powder. Lay out half of the mixture on top of the cream. Using a pastry bag, pipe rosettes on the top of the cake with the rest of the mixture. Bake for 15 minutes at 180°C. Let it sit and chill in the fridge for at least 2 hours.Follow us on FB
(4 servings)Custard: 500g
Break the eggs and separate the whites from the yolks. Beat the yolks with 50g of sugar then add flour, the zest of a lemon and 80 ml of water, in that order. Whip the whites with 50g of sugar and the juice of a lemon. Now, mix the whipped whites to the yolk mixture with a spatula. Distribute the mixture in 30 small peaks on a baking tray lined with greaseproof paper. Bake for 10-15 minutes at 160°C. For the syrup, put 150ml of water, Limoncetta di Sorrento, 1 tablespoon of sugar and the zests of a lemon into a saucepan. Over low heat, bring to a gentle boil; then immediately take off the heat and strain with a sieve. For the filling of these Lemon Delights, mix custard with the juice of 2 lemons and fold in the cream. Drizzle the peaks of dough with the Limoncetta di Sorrento syrup and arrange in pairs, filling them with lemon cream. Finally, dilute the left-over cream with dairy cream and the remaining syrup. Soak Lemon Delights in this mixture and decorate with lemon zests.Follow us on FB
(4 servings)Vegetable stock: 1.200ml
Start with the grape tomatoes. Bake them in a baking dish with salt, pepper, extra virgin olive oil and thyme at 250°C, until the skins are well roasted. Then, blend and strain with a sieve. Warm 200g of extra virgin olive oil in a pan with 2 peeled and chopped shallots until the temperature reaches 70°C. Remove from heat, cover with cling film and let it cool. In a bowl, prepare Limoncetta di Sorrento jelly. Mix powdered sugar and agar-agar with sparkling water, and then boil. Add Limoncetta di Sorrento and boil for another minute. Spread over a cooking tray of 1 mm and leave to cool in the fridge. Toast the rice with a little of the shallot oil for 2 minutes. Add vegetable stock and wait until the rice is half cooked. Then, add the tomato cream and more stock until the rice is fully cooked. Cream with butter and grated cheese until the risotto is all’onda (wave-like) in consistency. Serve on a dinner plate and garnish with some flaked stracciatella and julienne Limoncetta di Sorrento jelly.Follow us on FB
(4 servings)Mascarpone cheese: 200g
Whisk together mascarpone and sugar with an electric whisk until the mixture is soft and smooth. Make whipped cream and add it to the mixture. Add the lemon juice and zest, and mix with a spatula until the mousse is soft. Refrigerate the mousse until you are ready to serve it. Place the cream into small glasses or bowls and decorate however you like (we suggest grated coconut and finely sliced lemon wedges).Follow us on FB
For the cream: beat the mascarpone cream with sugar until creamy.
Add yogurt, cream and lemon juice. In another bowl, pour water and Limoncetta. Lightly soak the ladyfingers in this mixture and place in a baking dish. Spread a layer of mascarpone evenly over the ladyfingers. Add more layers alternating ladyfingers and cream (cream on top). Cover the baking dish with tin foil and refrigerate for 3 hours. Let it rest 15 minutes at room temperature, and dust with lemon zest before serving.Follow us on FB
Trim chicken breast of any fat and slice into medium-sized pieces. Place them into a large mixing bowl and add coconut milk, lemon juice, cut mint leaves, and salt and pepper. After mixing, cover with cling film and let it marinate for 1 hour. In the meantime, start preparing the batter. Pour water and flour into a bowl and combine until the batter is smooth. Drain the chicken tenders, dip them first into the batter and then into the coconut flour. Fry them in oil at 180° for 5 minutes. Place on a paper towel to soak up any excess grease. Serve hot with any dipping sauce.Follow us on FB
Preheat oven to 200°, for the best results it needs to be hot.
Whisk the eggs with the sugar in a stand mixer, gradually add flour, oil, water, baking powder and the zest and juice of two lemons. Mix the batter for a few minutes, to get a smooth batter with no lumps. Grease a ring-shaped cake tin of about 22cm and dust with flour, then pour in the batter. Bake for 45 minutes. Finally, let it cool and sprinkle with powdered sugar.Follow us on FB
Hard boil eggs. In the meantime, combine the all-purpose flour, potato starch, powdered sugar, lemon zest, vanilla pod and butter in a stand mixer and whisk until completely blended. Add the egg yolks and whisk again.
Start kneading the dough by hand until it is soft; wrap in cling film and let cool in the fridge for about an hour. Roll out the dough and cut the biscuits out with a cookie cutter. Then cut the characteristic hole in the centre. Bake the Canestrelli for 18 minutes at 170° and let them cool before dusting with powdered sugar.Follow us on FB
Blitz the biscuits and butter in a food processor until you have a smooth mixture. Pour it into a well-greased springform tin (approximately 20 cm) and press firmly with your hand to create an even layer. Let it cool in the fridge for 30 minutes and, in the meantime, preheat the oven to 160°. Place the cream cheese into a bowl, together with sugar, lemon juice and 3 teaspoons of zests. Mix until smooth. Beat the eggs and add them to the mixture, which should now be a soft cream. Get the tin from the fridge and pour in the mixture. Bake for 50 minutes at 160°. Continue to bake until the surface is lightly golden. Let cool before serving.Follow us on FB
Roughly chop the garlic cloves, and crush with a mortar and pestle along with some salt. Combine the cream with two fresh eggs in a blender, adding in the oil gradually.
When the cream thickens, add lemon juice and the last egg-yolk (pre-hardboiled), ad blend again, adding salt and pepper to taste. Keep the sauce in the refrigerator, in a sealed glass jar, or covered bowl until serving.Follow us on FB
(3 servings)Carnaroli rice: 280g
Finely chop an onion and sweat it over a low heat, with a glass of wine in a saucepan. Add the rice, and a knob of butter, stirring continuously. Add the second glass of wine and let it simmer until it reduces. Add 3 small glasses of water to the saucepan, along with the stock cube and stir until the stock has fully dissolved. Halve the leaves of the aromatic herbs and add them to the mix. Cover the saucepan and let cook until the rice completely absorbs the broth (about 10 minutes). Take the saucepan off the heat and add salt and pepper to taste. Cream with another knob of butter and the lemon zest. Remove the leaves and sprigs before serving, and squeeze on some lemon juice to add even more to the delicious smell of this gourmet feast.Follow us on FB
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