In this class, Italian cook and educator Erica Foffi shines a spotlight on one of Italy’s most beloved digestivi: Limoncello. You’ll explore how a simple combination of lemons, alcohol and sugar became an icon of the Amalfi Coast, and why citrus has such a central place in Italian food culture.

We’ll begin with an engaging look at Limoncello’s roots in Southern Italy – the lemons of Sorrento and Amalfi, how families have made and shared it at home for generations, and what makes Italian citrus unique from a flavour and agricultural perspective. Along the way, Erica will unpack the “kitchen science” behind Limoncello: essential oils in the peel, the role of highproof alcohol, bitterness, sweetness and temperature.

From there, the evening turns hands-on. Each participant will prepare their own mini jar of Limoncello infusion, guided step-by-step through peeling, assembling and understanding the ratios. Erica will then demonstrate how to take a fully infused batch to the finish line by straining and adding syrup, and show you how to turn the finished liqueur into a refreshing Limoncello Spritz.

While you listen, mix and taste, you’ll enjoy a light, citrus-forward menu designed for easy nibbling: mixed bruschette (including tomato with lemon zest and ricotta with lemon and honey), a simple lemon pasta salad with herbs and Parmigiano, and soft Limoncello cookies. The drinks side includes a refreshing Limoncello Spritz and Erica’s own homemade Limoncello served neat.

You’ll leave with your own Limoncello infusion to finish at home, a clearer understanding of Italian citrus and Limoncello from both cultural and scientific angles, and plenty of ideas for using this bright, aromatic liqueur in your own kitchen and bar.
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Erica Foffi was born and raised in Rome, where desserts were simple, seasonal, and meant to be shared. Her classes are welcoming, hands-on, and rooted in Italian tradition, with a focus on technique, flavour, and the joy of cooking together.
@cookingwitherica_ | ericaitaliancooking.wixsite.com