When life gives you lemons...

For many, thoughts of Italian food and drink conjure images of scarlet-colored marinara sauce, perfectly creamy mozzarella or sun kissed grapes ready to be harvested and turned into that oh-so-quintessential Italian libation that is a bottle of chianti. However, anyone who has spent any time visiting the sprawling coastlines of the Old Country has undoubtedly been inundated with the scents, flavors and unmistakable bright yellow hue of the king of all citrus, the lemon.

Underappreciated when compared to the classic Roma tomato, lemons are as much a part of daily life for many Italians as any other single fruit or vegetable. They are integral to the vibrant flavors of staples such as picatta or scarpariello, as they help lay a base layer of aroma and flavor that will balance creamy potatoes or and expertly fried breaded veal cutlets alike, cleansing the palate and preparing it for the next mouthwatering bite. But what is one to do when the plate is clean? Nearly satiated is not completely satisfied. The answer, once again, is found in the humble lemon. Namely, that indulgent digestif made simply of lemon zest, water, sugar & high-proof spirit that is limoncello.

While some romanticize the origins of this wonderfully simple alcoholic concoction and associate it with centuries old rituals, limoncello as we know it is basically “the same age as the internet.” (https://www.internazionale.it/opinione/lee-marshall/2013/10/17/linvenzione-della-tradizione) The first truly commercial varieties of limoncello weren’t trademarked until 1988, though coastal areas such as Amalfi or the islands of Capri and Sicily had many homemade variations, as different in composition as there were homes that made it, as far back as the early 20th Century. There is no historical documentation that indicates even home production or consumption of limoncello before that time. Beyond that, the history of limoncello seems to be much more commercial that agrarian. The sweet, boozy nectar is and was often made from the large, nearly football-sized fruit found along Italy’s southern coasts and the placed into decorative bottles for sale and consumption by townspeople and tourists alike, offering the later a tasty souvenir to take home with them.

Even though it may not be the nectar of antiquity, making limoncello is a task for the patient. It takes weeks for the grain alcohol to strip the lemon zest of its essential oils. The resulting liquid is then strained well and blended with a solution of sugar and water and chilled before being served as a delightful, yet potent, after dinner treat that relaxes the soul after a great meal.

Though life if currently giving us lemons due to the fact that the pandemic has shut down our bar operations, you can rest easy knowing that in this downtime, our lemons are hard at work giving up their bright flavors so that, when you are finally freed to once again join us for a much needed meal here at Farina Neighborhood Italian, you can cap it off with a refreshing glass of our house-made limoncello. It’s much easier and cheaper than a trip to Almafi. - Ciao!