Published on Sunday, October 23, 2011 by Kathy McCabe
On the terraced hills of Italy’s Amalfi Coast, the Mediterranean sun and ocean air combine with volcanic soil to produce lemons the size of grapefruits. For hundreds of years, southern Italians have used the thick, juicy skins of these Sorrento lemons, named after the nearby town of Sorrento, to create a sweet tangy, liqueur known as limoncello (as the Italian word ...