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New Way to Drink Your Limoncello and Eat It, Too

(Gerry Furth-Sides) For days when you need a cookie AND a cocktail, Fabrizia has the answer.

Crafted by hand in small batches , brothers Phil and Nick Matriolianni produce their Limoncello in New Hampshire with just four simple ingredients: the zest of 100% Sicilian lemons, alcohol, sugar, and water. They revealed that exact proportions are the secret to the success of their award-winning limoncello, top seller in America.

Phil and Nick Matriolianni of Fabrizia limoncelloA

Gluten-free and all-natural, Fabrizia Limoncello can be enjoyed on its own, and now in the most scrumptious baked goods. Prue Leith would agree, “definitely worth the calories!”

All Fabrizia Baked Goods from family recipes are also prepared with natural ingredients: real cane sugar, butter, eggs, plenty of lemon zest AND Fabrizia Limoncello.

A box of Fabrizia baked goods

The balance between the sugar and limoncello is perfection. This is THE BEST sugar cookie I have ever eaten and ever hope to eat. My dinner guests agreed.

The blondies! Seriously, it’s hard to pick a favorites between the biscotti, which is more cake-like than crisp, pound cake, cake in a jar and Whoopie pie.

Fabrizia baked goods, one better than the other

To order and read the full story of how a trip to Italy inspired the brothers to make limoncello and then to sell it in America:

The post New Way to Drink Your Limoncello and Eat It, Too appeared first on Local Food Eater.

This post first appeared on Paella Wine And Beer Fest In DTLA October 7th - Local Food Eater, please read the originial post: here

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New Way to Drink Your Limoncello and Eat It, Too


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