A speciality of the Amalfi Coast, limoncello is traditionally made from the aromatic zest of Sorrento's sfusato lemons, which are steeped in grain alcohol until the oil is released and mixed with a sugar syrup. Many limoncellos are opaque as a result of the 'Ouzo effect' or spontaneous emulsification.
According to tradition, the recipe was developed hundreds of years ago in the region's many convents. In the 19th century, the first limoncellos were made commercially available: today it is Italy's second most popular digestivo after Campari. It has become so popular that companies in other countries have begun to make their own versions of limoncello.
Limoncello is served chilled (ideally, in a chilled ceramic tumbler) after dinner, and is used in numerous cocktails.