Limoncino? Limoncello?

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keithatengagedthinking
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Limoncino? Limoncello?

Post by keithatengagedthinking » Mon Feb 04, 2008 11:07 pm

Ciao tutti!

Ho una domanda curiosa...

Limoncello e limoncino sono le stesse bibite?

Grazie in anticipo! :)

Massimo
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Post by Massimo » Mon Feb 04, 2008 11:11 pm

This is what I found

LIMONCINO: prodotto esclusivamente utilizzando la buccia del limone delle Cinque Terre, a buccia spessa, finemente lavorata e messa in infusione in alcool biologico, immediatamente dopo la raccolta.
Il procedimento di lavorazione consente di mantere inalterate le caratteristiche aromatiche e digestive del limone, catturandone l'essenza e tutti i principi attivi.
È' un liquore leggermente dolce molto dal gusto intenso ed amabile.

LIMONCELLO: prodotto normalmente con le bucce dei limoni della costiera sorrentina, ma anche con quelli dell'isola di Capri.
Massimo

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keithatengagedthinking
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Post by keithatengagedthinking » Mon Feb 04, 2008 11:19 pm

Grazie, Massimo :)

L'unica differenza è il tipo di limone usato dai produttori?

Un mio amico mi ha portato una bottiglia di limoncino da Torino. Ho chiesto una bottiglia di limoncello, ma second me non c'è una differenza tra i due prodotti? Sentono lo stesso odore. :)

Roby
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Post by Roby » Tue Feb 05, 2008 12:20 am

keithatengagedthinking wrote:Grazie, Massimo :)

L'unica differenza è il tipo di limone usato dai produttori?

Un mio amico mi ha portato una bottiglia di limoncino da Torino. Ho chiesto una bottiglia di limoncello, ma second me non c'è una differenza tra i due prodotti? Sentono lo stesso odore. :)

Keith
http://en.wikipedia.org/wiki/Limoncello
Limoncello [limon'tʃɛlːo] is a lemon liqueur produced in Southern Italy, mainly in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi and islands of Procida, Ischia and Capri, but also in Sicily, Sardinia, Menton in France and the Maltese island of Gozo. It is made from lemon rinds, alcohol, water, and sugar. It is bright yellow in color, sweet and lemony, but not sour since it contains no lemon juice.

Unlike many other liqueurs, limoncello is easy and inexpensive to produce, requiring only sugar, water, lemon zest, alcohol, and time to mature. Homemade limoncello often has a stronger, more pronounced lemon flavor than brands sold in stores. To do this, pure 96% alcohol must be used and it should be diluted only after extraction, as 40% vodka does not extract all the oil flavors from the peel.

Different varieties of lemon are used to produce different flavors. The variety of lemon used is usually dictated by region, the lemons of Amalfi and Sorrento producing a particularly pleasant limoncello. Various alcohols can be used to give varying flavors. Grappa is sometimes used, as is refined pure alcohol. A more refined alcohol maximizes the lemon flavor, whereas darker alcohols add complexity. Higher quality sugars used in the infusion process create a sweeter liqueur.

Limoncello is traditionally served chilled as an after dinner digestivo. Along the Amalfi Coast, it is usually served in small ceramic glasses themselves often chilled, the Amalfi coast being a center of both ceramic and limoncello production. This tradition has been carried into other parts of Italy

There are a number of similar liqueurs produced within and outside of Italy. Some are slight variations, some use lemon juice as well, and some use other citrus fruits. These include Limoncino, Limonello, and Limonetta or even Crema di Limoncello which is made with milk, or milk products, to give a creamy texture. Also common is a liqueur made in the same fashion, but using Mandarin oranges, called mandarino; as well as a ginger liqueur called zenzerino.

I have also had mandrino. Limoncello is my favorite Italian liqueur. There is a Limoncello and Limoncino recipe in the Recipe post located in the Free Lessons Miscellaneous section.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

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