Who was the first to infuse grappa with lemon peels – fishermen to warm up in the morning chill, monks to ease the wait between prayers, or farmers for whom a glass at the end of the day was a familiar tradition? We only know that to obtain classic Limoncello, only one lemon variety is used – the thick-skinned, pimply, deep yellow femminello St. Teresa. It is grown in the mild climate of the Amalfi Coast in the south of the Sorrento Peninsula, protected from atmospheric influences under the shade of chestnut trees. The perfect fruits are hand-picked.


© Olha Mi Corazon

28x38 cms
Watercolour, Hahnemühle, Cotton Paper 300g - Hot Press.