Put the double cream and two tablespoons of the limoncello in a milk pan, and heat it until just about to come to the boil, but not actually boiling. Take the pan off the heat and add the white ...

She passed on her recipe to her grandson, Max Channel, who served limoncello at a restaurant he opened after WWII near the Villa of Axel Munthe. His son, Massimo Canale, decided to facilitate a ...

"The key to Limoncello is the quality of its ingredients and the procedure. So, as every family, especially being a producer of liqueur, we had our proprietary family recipe, and around the end of ...