Culinary adventures: Limoncello brings families together for holiday
I recently attended a party where the guest of honor received a bottle of limoncello, accompanied by small cordial glasses from another friend. Soon small cordial glasses filled with yellow liquid were passed around to all and shared as a gesture of friendship. As that first sip passed my lips I knew this lemony liqueur did not come from a store. I soon learned this delicious version was created by the Digate and Gatta families who affectionately refer to it as “Digattacello.” I came to refer to it as liquid gold!
Limoncello is an Italian lemon cordial with roots dating back to the 1900s and the Italy's Amalfi coast; the towns of Capri and Sorrento each claiming to be influential in its development. While the exact birthplace of limoncello may be debated, all agree it is the yellow peel, or “citron,” of ripe and wrinkled lemons harvested between February and October, that adds key flavor to this sunny concoction.
While it has been a staple in Italy for decades, it only became popular worldwide after an entrepreneur from Capri registered the trademark “Limoncello di Capri” in 1988 and began producing quantities large enough to distribute commercially in the regions and then throughout the world.
Just as there are different theories about limoncello's origin, there are different methods of making the sweet and slightly tart spirit. Some require macerating lemon peel and alcohol as few as four days, while others suggest three months as the perfect amount of time. Some versions call for only vodka or grain alcohol, while others use both. In my mind, the Digate and Gatta families have hit on the perfect blend.
These Palatine and Prospect Heights families come together each fall to kick off the holiday season and to make what they call “Digattacello” — a clever blend of both family names — that they gift to family and friends throughout the holidays. Lucky for us they agreed to extend their kindness beyond close family and friends and share the recipe today.
First, they peel lemons with a potato or vegetable peeler, being careful not to include too much of the bitter white pith. The peels then soak in a combination of Everclear 190 proof grain alcohol and good-quality vodka in a dark room for 30 days. This process allows the oil in the peel to infuse the alcohol with a strong lemon flavor. After the infusing process is complete the lemon and alcohol mixture is double strained and added to homemade simple syrup. After stirring thoroughly, the liquid is poured into fancy glass jars or bottles for gifting. Each year they design a different label and encourage you to do the same.
Limoncello usually is served chilled and often stored in the freezer. Try it over vanilla ice cream with some fresh blueberries, as a glaze over pound cake, in a fruit salad or topped off with a little Champagne. Think of ways you like to use lemon juice and try a little limoncello instead.
I know the holidays are still a few months away, but to the Digates and Gattas, making their “Digattacello” is a simple and enjoyable process that can bring family and friends closer and produces a meaningful gift to share with others throughout the holidays. I thank them for sharing their time-tested recipe. They hope sharing the spirit encourages other families and friends to gather during the holidays to strengthen relationships and capture the essence of the holidays.
• Penny Kazmier, a wife and mother from South Barrington, won the Daily Herald Cook of the Week Challenge in 2011.