We all know Italy as the land of pizza and pasta, beaches almost as beautiful as the people and so much sunshine it seems unfair to the rest of the world. It is one of the most widespread and well-known food localities, and we all have a favourite Italian dish which has no doubt, been bastardised by inauthentic interpretation. But there is so much more to discover than pizza and pasta; it is a nation of food just waiting to be discovered.
Woody smoke fills the air, competing with the noise of the restaurant crammed to the brim with patrons giddy off wine and delicious food. An evening in the Ligurian countryside is always an evening of discovery; a hearty meal of panigacci (see above; a dish that I am too timid to ever attempt to recreate!) followed by this boozy little treat: Limonita.
Pale and tangy, slushy with a little crunch, limonita is essentially a limoncello granita. Icy and easy to drink, it is a great after dinner digestive on balmy summer nights – and so easy to make at home!
I have had to do a little experimentation with this recipe because nothing I have found on the internet sounds anything like the way it was explained to me – although that could just be due to a lack of a common language. You might want to adjust the quantities of each element, but this is how it got my tastebuds tingling.
Step one: fill a champagne flute with crushed ice.
Step two: add a shot of cream.
Step three: add a shot of limoncello.
Step four: add a tiny dash of vodka.
Finally, give it a bit of a stir and you’re ready to go!
The trick is to get the balance of cream and ice just right; it is essentially a dessert drink, so fresh and creamy that you should be able to close your eyes and feel like you’re drinking ice-cream with the zesty lemon flavour lightly prinking your tongue.
If you are in the mood for a for something with a little more punch, you can make a dairy-free version; replace the cream with a shot of vodka and a squeeze of fresh lemon juice and away you go.