The limoncino of the Cinque Terre is one of the products most bought by tourists when visiting the five fishing villages.

Traditional liqueur thanks to the numerous plants of lemons grown on sunny terraces, limoncino is produced by infusing lemon peels cleaned inside them for about twenty days. Harvested at dawn, the lemons are immediately processed.

Here is a recipe for making limoncello:
10 lemons
1 liter of 95 percent pure alcohol
600 grams of sugar
1 liter of water

Dry and peel the lemons, taking care to avoid the white inner part of the peel. Put the skins on a cutting board, cut them into strips and put them to macerate in 750 ml of alcohol in a hermetically sealed glass container.
Store in a cool, dimly lit place and let it rest for at least ten days.
Shake the container once a day to help the lemon flavor pass from the peel to the alcohol, mixing everything together.
After ten days, strain the liquid to remove the skins. The liquid should have taken on its typical yellow color.
Now pour the water into a pan with the 600 grams of sugar and bring to the boil until the sugar dissolves. Allow to cool and add the syrup obtained with the remaining 250 ml of alcohol and with the previously filtered alcohol.
Mix well and once homogeneous pour the liqueur into a glass bottle and let it rest for about 8-10 days in a cool, dark place.

Once the 10 days have passed, put it in the fridge and enjoy it as you like.