Bottega Pistho
From dry limoncello to velvety cream
Traditional limoncello is a powerful after-dinner drink: 30% alcohol, intense lemon, no concessions. Perfect for those who love it — less so for everyone else. Organic Lemon Cream was born precisely for those seeking the aroma of Sicilian lemon in a more welcoming form: milk creaminess softens the alcoholic base, ABV drops to 17%, and the result is a liqueur that closes dinner without surprises.
How it's made
We start with Sicilian organic lemon peels, those that still smell of a just-harvested grove. We infuse them in hydrated alcohol to extract essential oils — that's where the aroma lives. Separately we heat partially skimmed milk with cane sugar and a pinch of dextrose to obtain the creamy base. The two preparations meet in an industrial shaker, stabilised with a minimal addition of carob flour (a natural thickener, no industrial gums).
How to serve it best
- Freezer, always — the bottle doesn't freeze thanks to the alcohol, and the poured liqueur comes out at ideal temperature.
- Small glasses also kept in the freezer: the cold-on-cold contact amplifies the experience.
- Over ice cream — a spoonful on fior di latte creates an instant dessert.
- On cheesecake — a drizzle instead of fruit coulis.
- Limoncello sour cocktail — 40 ml lemon cream, 20 ml lemon juice, 1 egg white, shake and serve in a coupe.
Certified organic
All main ingredients are organic: milk, alcohol, sugar, lemon peels. No artificial flavourings, no colourings, no synthetic vanilla. Certified organic IT BIO 006.