Limoncello San Martino is an aromatic Italian liqueur made from the peels of sun-ripened lemons from Sardinia, finely chopped by hand and infused in alcohol, resulting in a bright, zesty lemon flavor typically served chilled as a post-meal "digestivo"; it is known for its quality and has won awards in various markets, often presented in a distinctive bottle with branding linked to the San Martino name

In the Sorrento Peninsula the production of lemon liqueur dates back to ancient times and is still carried out today with a transformation system that preserves the artisanal and traditional methods of the area, handed down to the present day. PIEMME, since 1986, is the undisputed leader in the production of Limoncello which, rightly, can be considered the Gold of Sorrento.

The collection of Sorrento lemons is carried out strictly by hand, to prevent the fruit from being damaged, and precedes a series of processes, aimed at producing the Limoncello, which PIEMME carries out within its own company.
In fact, the infusion phase in pure alcohol and beet sugar (without any additives, syrup or sweetener), the extraction of the skins from the containers (where the precious infusion remains) and the bottling are carried out in about 4-7 days. in the internal laboratory of PIEMME, a true bulwark of craftsmanship but characterized by technological innovation and strict quality controls.

Respect for tradition is the basis of lemon cultivation in the Sorrento Peninsula, a typical product, unique in Italy and in the world, which has been awarded the Protected Geographical Indication PGI, an important guarantee of the quality of the raw material from which it takes Limoncello Piemme is alive. It is an oval lemon, medium-large in size, with a particularly succulent straw-yellow pulp and a peel with a very particular fragrance, due to the richness of the essential oils present. It is cultivated, under the supervision of the Consorzio del Limone di Sorrento IGP, from Vico Equense to Massa Lubrense in lands overlooking the sea rich in volcanic elements, according to the traditional method of pergolas and "straw". No chemical product is used on the fruits which, depositing on the peel, would alter the taste and aroma of the derived products.

This Limoncello is in a beautifully designed bottle - Limted Edition

The most typical liqueur of our beautiful Sicilian island, produced by Distilleria F.lli Russo s.n.c.at Santa Venerina, province of Catania, certainly is Limoncello di Sicilia. Our island is generous and offers fresh lemons all over the year, in fact there are four lemon productions, among them “verdello” and “primofiore”. Our lemons all come from biological cultivation territory around mount Etna and are quite small. Their peel is rich in fragrance which we catch in the Limoncello to make it a liqueur of rare flavour, appreciated in Italy and abroad. The production is made in a traditionally way. The lemons are picked out and peeled by hand in order to get a very thin peel. This peels are immersed in absolute alcohol, then mixed with water and sugar. The liqueur is of a yellow/green colour, its taste is dense and mellow. To be served chilled in chilled glasses. Its digestive qualities make it an excellent dessert, recommended also in the preparation of fruit salad.