The last two days have disappeared under a heavy blanket of grey. And, apparently, this is classic of the Ligurian coast: thick fog rolls in from the Mediterranean and envelops it completely.
The change in weather pushed me to think differently about how to fill the days. The first ploy was inspired by the owners. Pointing to the orange, lemon and mandarin trees that dot the property, they have been charmingly insistent that we use the local produce. I reassured them that we were doing our best: fresh ‘spremuta d’arancia’ (orange juice) every morning.
But two orange juices every morning wasn’t quite going to meet the expectations. So my husband suggested we try to make our own limoncello. Fantastic I thought! Out I went to pluck the fresh citrus and see if I could make an attempt at this delightful Italian liquor.
The Art of Limoncello
The smell of freshly picked lemons is quite a thing — their citrus aroma fills the air and their aromatic oil lingers on your skin. It’s another small, unexpected Ligurian delight.
The limoncello is now in its infusion stage with the essential oils of the lemon peel infusing the pure alcohol. All I can do now is hope that I did a good job in avoiding the ‘albedo’ (white pith) when I peeled them. I’ve been strongly advised that this is the most important part. Too much white pith and the limoncello will be bitter. Only time will tell though. This concoction is now delicately infusing for 10-15 days until we move to the syrup mixing stage.
These hills continue to surprise me. They hold wildlife and hunters, olives and citrus, fog and generosity. Being invited into them — to use them, to wander through them — feels like a gift. A gift offered by the hills themselves and the warm and welcoming Ligurians we are meeting along the way.
