Limoncello Obtained from the infusion of lemon peels in alcohol, Limoncello is one of the most world-renowned Italian liqueurs. It stems from an ancient tradition which enhances the natural aroma and fresh taste of lemons from southern Italy. Limoncello as intensely yellow colour, a pungent fragrance of newly gathered lemons and it's taste is well-rounded and harmonious, a pleasant sensation of aromatic freshness on the palate. Limoncello Luxardo could be served at room temperature or cold as a "digestivo" drink, or watered down as an aperitif. On the rocks, it is an unbeatable "digestivo". With the addition of tonic water, it is a pleasant thirst-quencher. Excellent with champagne or sparkling wine for preparing long-drinks. Very pleasant on ice-creams, fruit salad or strawberries. The limoncello bottle must be kept in the freezer

Limoncello is a lemon liqueur produced tipically 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.

Limoncello is common in Italy but has only recently become popular in other parts of the world. Restaurants in the United States, the United Kingdom, Australia and New Zealand are increasingly offering limoncello on their beverage and dessert menus. It is an increasingly popular ingredient in cocktails, as it imparts a strong lemon flavor without the sourness or bitterness of actual lemon juice.