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Positano became a wealthy market port from the 15th to 17th century and has only continued to grow in popularity over time. Back then they traded food such as fish and other resources. [5] Positano was a port of the Amalfi Republic in medieval times, and prospered during the sixteenth and seventeenth centuries. By the mid-nineteenth century ...
Limoncello (Italian: [limonˈtʃɛlːo]) is an Italian lemon liqueur mainly produced in southern Italy, especially in the region around the Gulf of Naples, the Amalfi Coast and Sicily. It is the second-most popular liqueur in Italy and is traditionally served chilled as an after-dinner digestif .
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When Cinque purchased the land, it was described as "the promontory between Positano and Praiano, that is, just a rock with a small 17th century chapel of San Pietro". [3] [4] Positano, at the time, was a small fishing village, but it was gradually starting to attract the attention of tourists. Following this purchase, Cinque began a gradual ...
The Amalfi coast is famed for its production of Limoncello liqueur and the area is a known cultivator of lemons. [19] The correct name is "sfusato amalfitano", and they are typically long and at least double the size of other lemons, with a thick and wrinkled skin and a sweet and juicy flesh without many pips.
An Iowa State chemistry professor who grew up in Italy has turned a family recipe for limoncello into an award-winning business. Sara Pistolesi is co-founder of IA-Native Spirits, which produces ...
Ferries and hydrofoils connect the town to Naples, Amalfi, Positano, Capri and Ischia. Limoncello, a digestif made from lemon rinds, alcohol, water and sugar, is produced in Sorrento along with citrus fruit, wine, nuts and olives. [4]
Limoncello – traditional lemon-flavoured Italian digestif Raspicello – liqueur made with a blend of raspberries , blueberries , cassis and black currants (26.0% alcohol by volume) Peachello – liqueur made with Italian white peaches [ 2 ] (26.0% alcohol by volume)