Since the beginning, Orodiamalfi has only used lemons belonging to the cultivar “Sfusato Amalfitano” for the production of its traditional limoncello.
The “Sfusato Amalfitano” (Amalfi’s lemon) differs from the nearby Sorrento Peninsula’s lemon (Ovale of Sorrento) for the different method of cultivation and for the different organoleptic properties. The Italian word “Sfusato”
refers to the tapered shape of the lemon which has a medium thickness and a pale yellow peel, with the flavedo (the yellow part of the skin) rich in essential oils and terpenes. The lemon has a juicy and moderately acidic pulp with few seeds. It is a medium-large size lemon (each fruit weighs at least 100 grams) rich in ascorbic acid. The
lemon trees are grown on terraces under bowers with thin nets on them to keep off frost and hail and to provide shade (straw mats were used in the past for this purpose). Lemons are harvested almost all year around thanks to the phenomenon of polymorphism, but the highest quality of production occurs between March and July.
Sfusato lemons received the important European P.G.I. (protected geographical indication) designation under the name of “ Limone Costa d’Amalfi” on 4 July 2001 (EEC Regulation no. 1356 of 4 July 2001 published on G.U.C.E. Law no. 182 of 5 July 2001).
Only the best Amalfi Coast P.G.I. lemons are transformed in the “traditional limoncello Orodiamalfi”.
Orodiamalfi limoncello is a liqueur of unique and unparelleled taste.
It is produced, based on traditional local recipes, using only golden and fragrant lemons of the Amalfi Coast.
Excellent as a digestive if served very cold in chilled glasses, limoncello is pleasant to taste even at room temperature mixed with tonic water or champagne. Also great on sweets and ice cream.
No allergens or Gmos. No added colourings or flavours.
Natural cloudiness can occur as the essential oils seperate, showing the genuine ingredients. Gently
shaking will reintegrate the oils
