Tales of Limoncello Trivia Quiz

Answer: Unknown

One has to be careful here, because there are many stories about where limoncello originated; just about every community in Campania, a region in southern Italy on the Tyrrhenian Sea, has a story about when they were the first to make the liqueur. For example, in Azzurra, there is a story about Maria Antonia Farace, who is said to have begun making the drink in the early 1900s; after the war (one has to assume WWI) her nephew opened a bar which sold her specialty.

In Sorrento it is said that big families began making the beverage in the early 1900s as a way to be hospitable to their guests; in Amalfi the story goes all the way back to the first cultivation of lemons in the area. Honestly, no one is even certain as to the date limoncello was first made.

Answer: Rind

So, what is the difference between lemon peel and rind? The peel is the entire outer part of the lemon, including the rind and the pith, while the rind is basically the part of the fruit that would be used in making the zest. I learned quite a lot about making limoncello while visiting a limoncello factory in Sorrento.

It was a small family-run business and the guide who explained how the liqueur is made was quite thorough. She showed us a tool that looked like what Americans would use as a potato peeler, and demonstrated the process in which the rind of the lemon is removed - slowly and carefully as to avoid cutting into the white part of the lemon, which is called the pith.

The pith is very bitter in taste, and if it is attached to the rind will make the limoncello bitter as well.

Answer: Grappa

After the rind of the lemon is carefully removed, it is time to place it in the alcohol. Vodka may be used; the preferred alcohol, however, is grappa, which is made by distilling the parts of the grape that are left over from winemaking. In other words, it is what remains of the grape after it is pressed.

In some European countries there are strict guidelines regarding how grappa can be made. While it can be consumed straight from the bottle, it is also added to expresso, and some people will drink a bit after first drinking their expresso. Recipes recommend that the rind and grappa (or vodka) are placed in a covered jar and allowed to sit at room temperature for a week or longer. I was told by some of the shop owners in Sorrento that making limoncello is something that most of the local people do at home!

Answer: Digestif

Antipasto, which means "before meal" is food that is brought to diners to nibble on - it is food that is very light, such as bread or raw vegetables. The first course or "primo" is typically some sort of pasta or soup; the "secondo" or main course, is usually a small portion of chicken, meat, or fish that can be accompanied by the "contorno", a side course of vegetables. Following the "dolce", which is something sweet, the limoncello is served. It is a digestif, and is served at the end of the meal to help with digestion.

Answer: Water and sugar

As already stated, recipes vary on the amount of time that it takes to make limoncello, however, each step does require time for the oil to be released from the lemon zest. During the first step of production the mixture of lemon zest and alcohol should be stored in a covered container in a dark corner of the room. Our guide at the limoncello factory said that this step takes about a month there.

Then the simple syrup, consisting of water and sugar, is added and stirred into the first mixture, covered, and allowed to sit for another month. Finally, the completed product is strained and placed in bottles.

There is a version of the drink called "crema di limoncello" where the simple syrup is replaced by a mixture of milk and sugar.

Answer: Freezer

Limoncello is served "well chilled", as cold as possible, so keep your bottle in the freezer. It is customary to also chill the cordial glasses that are used for serving. The coldness of the drink and the tart lemon flavor make it very refreshing in the hot summer weather of Campania. Limoncello is also used in making a variety of mixed drinks, however, for that purpose it does not need to be kept in the freezer.

Answer: True

This is true, but it must be said that the fresh lemons used in making the desserts are delicious on their own. One of our favorites while visiting Sorrento was called "lemon delight". This is a spongy Genoise cake that is made in a way to create lots of air pockets.

These crevices are filled with a creamy mixture that includes butter, egg yolks, lemon zest and juice, milk, cream, and can include limoncello if the chef is so inclined. Then the cake is covered with whipped cream and chilled. We also sampled some limoncello cake that was similar to a lemon pound cake in the U.S. and a limoncello sorbet.

Answer: True

While this statement is true, it makes sense to be careful when choosing a lemon. Why? Many lemons that are grown to sell are sprayed with pesticide, so the outside needs to be very thoroughly cleaned before beginning the process of making limoncello. If it is not possible to find lemons from Campania, at the very least organically grown lemons should be used.

Answer: Femminello St Teresa

While Meyer lemons originally came from China, they are very popular among home growers in California. Eurekas and Lisbons are the types most commonly found in grocery stores in the United States. The best lemon to use for making limoncello, however, is the Femminello St Teresa variety that is found throughout Campania in Italy.

There is a lot to be said for the volcanic soil in which these trees are grown. The lemons are huge - larger than some grapefruits - and have a very thick peeling, which is good for making limoncello, although they are not as attractive in appearance as some other lemons.

In Sorrento, at the limoncello factory, we were told that there are three harvests a year, and the best way to harvest the lemons is to let them drop to the ground because that is when they are truly ready for consumption.

Some sites, however, warn against letting this happen as it might damage the fruit. Many lemon groves can be seen while driving through Campania; they employ a system of net-like coverings that can be placed over the trees to protect the fruit when it gets too hot, and pergolas that help bear the weight of the branches that can become very heavy with lemons.

Answer: Romans

Lemons are not native to the Mediterranean, and while the exact origin of lemons in Campania is unknown, scientists believe they have found evidence that lemon trees were present in ancient Rome by the first century AD. It is believed that lemon trees originally made their way from Southeast Asia to Israel before making their way to Rome. Having a grove of citrus trees was apparently considered to be quite a status symbol among the ancient Romans, as lemons were expensive and rare. One must remember that wealthy Romans also favored living in Campania; Pompeii, for example, was a popular location for their summer and vacation villas. Pictures of lemons and lemon trees, found depicted in the frescoes among the ruins there, testify to the fact that the wealthy brought their status symbols with them to the area.