I had the pleasure of visiting the Mantova region of northern Italy during one of my business trips. This was the first time I had tried Limoncello and I was hooked. After many attempts to recreate the taste, I've finally settled on this one.
After several years of experiments, I finally got the spices down to make homemade ketchup that tastes better than Heinz 57. Yes, a perfectly balanced, deep, rich homemade ketchup without all the nonsense. And it's safe for canning, too!
A symphony of cello's is a post that explains you from A to Z how to make beautiful liqueurs like Bergamocello, Lamponello and Zenzerino yourself. Those unknown little brothers from the famous Limoncello are easy to make, you just need to know how,