A slice of our limoncello mascarpone cake will transport you to all the delicousness and beauty of Italian cuisine.

Made with Limoncello lemon curd, sweet ladyfingers, and creamy mascarpone cream between each layer, it will surely leave an impression. Serve it after your favorite pasta for a well-rounded Italian ...

Although limoncello recipes vary, most recommend zesting 10 or so pesticide-free lemons, trying to avoid the bitter-tasting pith (thick-skinned lemons are easier to peel).

Limoncello’s fans have found a lot of other uses for it too: spiking lemonade, flavoring cocktails and splashing onto ice cream, poundcake or fresh fruit. Admittedly, the very best limoncello is ...

If a straw tumbler is your drinkware of choice, BrüMate’s Era in this adorable limoncello colorway is the crème de la crème ...

SUN’S out, spritz out – to celebrate National Spritz Day (August 1), it’s time to get the drinks on ice. We’ve rounded up the ...

“Limoncello is made by soaking lemon skins in 190 proof Everclear, or other grain alcohol, for 10 days, then combining with a water-sugar simple syrup,” said Pauli.

Yuzu is an underappreciated fruit popular in Asia. Why not try a little fusion and make a yuzu version of this classic Italian liqueur at home?

Add the cream, honey, sugar, lemon zest, limoncello, and salt. Stir until the sugar dissolves, about 5 to 7 minutes. Remove from heat.

A decade ago, limoncello was virtually unknown in the U.S., outside of Italian-American families that made their own. Now the sweet, lemon liqueur from Southern Italy's Sorrento P ...