The Cream of Limoncello is an alcoholic infusion typical southern Italian produced by maceration of lemon rind in ethanol at 90 proof and a cream made of milk and sugar.

The yellow part of the lemon peel, sugar, milk, alcohol and cognac create one of the most fragrant and aromatic Italian liqueurs, the cream of limoncello, that besides being an excellent digestive is also used to sweeten fruit salads and desserts.

The cream of limoncello is revisiting creamy and extremely fond of limoncello liqueur whose authorship is disputed between Amalfi, Sorrento and Capri although the tradition dates back to 1988 when the businessman Massimo Canale recorded as this delicious lemon liqueur limoncello.