Requiers:

• Santocci (1 part)
• Fever Tree Naturally Light Tonic (3 parts) 
• Lemon

Preperation:

• Use for this drink a tough tumbler. Start with a little layer Santocci, pour the glass full with Fever Tree Naturally Light Tonic. If you want, you can add some grate icecubs with it. Use for the finishing touch a part of lemon to finish the Santo. 

(level 1 to 3)

(number of persons) 

 Preparation time: 25 min.
 Wait time: 2.5 hours.

Ingredients:

For the mascarpone cream:

• 4 tbsp cream of Limoncello
• 250g mascarpone
• 3 fresh egg yolks (only the yolk!)
• 100g powdered sugar

To moisten the biscuits:

• 100ml water
• Juice of 1 lemon
• 6 tbsp Santocci
• 2 tbsp sugar

Additionally:

• 400g strawberries
• 1 tbsp powdered sugar
• 1 pack sponge fingers

Preparation:

• Separate the yolks from the whites, place the yolks in a bowl. Wash the strawberries, put about 13 to one side for decoration, and cut the rest into small pieces.
• Dissolve the sugar and the lemon juice (the ingredients for moistening) in a small pan of water. Continue to stir over a low heat.
• Take off the heat and add the Santocci.
• Put to one side and leave to cool.

Preparation:

• Add the sugar to the egg yolks in the bowl and mix well until white and creamy. Now add the cream of Limoncello, and mix through well. Also add the mascarpone and stir until it resembles a homogeneous mixture.
• Spoon 1 or 2 tablespoons of the mixture into the bottom of the chosen bowl/dish.
• Briefly dip the biscuits one at a time into the previously prepared liquid, and place them side by side in the dish. Cover with a layer of mascarpone cream. Place the sliced strawberries on top and sprinkle with a tablespoon of powdered sugar. Cover with another layer of mascarpone cream. Now dip the cookies into the liquid in the bowl again one at a time.
• Cover with a final layer of mascarpone cream. Decorate with the leftover strawberries and leave the tiramisu to set for 2 or 3 hours in the fridge.

(level 1 to 3)

(number of persons) 

 Preparation time: 20 min.
 Wait time: 6 hours.

Ingredients:

• Zest and juice of 1 (bio) lemon
• 2 tbsp fine granulated sugar
• 80 ml Santocci
• 325g lemon curd
• 250g firm cream cheese
• 250g mascarpone
• 34 sponge fingers

Lemon curd:

• 2 eggs
• 2 lemons
• 125g soft white sugar
• 150g butter

Lemon syrup:

• 100g fine granulated sugar
• 1 (bio) lemon, the peel in wafer-thin strips
• Juice of 1 lemon (optional)

Preparation:

Lemon curd:

• Cook the lemon juice and the butter in steel pan over a low heat.
• Beat the eggs and the sugar in a bowl using a whisk. Add the lemon-butter mix. Stir the mixture well and pour back into the pan. Bring to the boil, stirring continuously. Reduce the heat and cook for a further 2 minutes. Continue to stir. Pour the lemon curd into a small bowl.

To continue the preparations:

• Mix the lemon zest and lemon juice with the sugar in a bowl.
• Beat the lemon curd and the cream cheese well. Beat the mascarpone through.
• Line a cake tin (1 litre) with cling film. There should be a large amount hanging over the edges.
• Dip 8 sponge fingers in the Santocci mixture and line the bottom of the cake tin with it. Spread on half of the cream cheese mixture. Repeat these layers and finish with a layer of sponge fingers. Cover the cake tin completely with the overhanging cling film and put the semifreddo in the freezer for at least 6 hours or overnight to set.
• Meanwhile, for the lemon syrup, cook the sugar and lemon zest in 100 ml of water in a saucepan over medium heat. Stir until the sugar has 5. dissolved and simmer lightly for 5-6 minutes. Pour into a bowl and leave to cool. The syrup will then be somewhat viscous.

Serving suggestion:

• Take the semifreddo out of the freezer 15 minutes before serving. Place in a bowl, cut into thick slices, drizzle some lemon syrup on top and serve. Delicious with 250ml whipped cream. You can mix in the zest of a lime if you wish. And of course, a cold shot glass of Santocci to serve.

(level 1 to 3)

(number of persons) 

 Preparation time: 30 min.
 Cooking time: 30 min.
 Wait time: 1 night.    

 Oven temperature: 180°C

Ingredients:

Panna Cotta:

• 3 sheets of gelatine
• 250 ml milk
• 250 ml whipped cream
• 25g sugar
• 50 ml Santocci

Sauce:

• 50g sugar
• 150g strawberries
• Juice of half a lemon
• Slices of lemon as garnish

Tuiles:

• 25g butter
• 50g powdered sugar
• 25g flour
• 1 egg white
• A pinch of salt

Preparation:

• Leave the gelatine to soak in water
• Add the milk, cream and sugar to a large pan.
• Cook until almost boiling and take off the heat.
• Squeeze the gelatine and dissolve in the hot mixture.
• Add the Santocci and pour the panna cotta into ramekins or glasses.
• Place glasses in the fridge to set (one night in the fridge or 2 hours in the freezer).

Sauce:

• Wash the strawberries briefly in a large bowl of cold water, take half of the strawberries out and remove all the crowns.
• Put 1/3 aside for the garnish.
• Sprinkle some sugar on the strawberries in a steel pan and add the lemon juice.
• Bring the pan to the boil and blend until smooth (e.g. with a hand blender). Leave to cool.

Tuiles:

• Melt the butter and leave to cool. Mix the egg white and the powdered sugar in a grease-proof dish. Mix in the cooled butter. Add the flour and a pinch of salt and increase the heat to seven. Brush silicone moulds with thin strokes of 2 x 10 cm and place on a baking tray. Bake for around 8 minutes on the middle shelf of the oven (until golden brown). Once the tuiles come out of the oven they can be moulded by rolling them (see photo).
• Work quickly, as once the tuile cools off it will no longer be malleable.
• Beat the whipped cream for the garnish.
• Serve the panna cotta with the sauce, tuiles, whipped cream and garnish with half a slice of lemon.

(level 1 to 3)

(number of persons) 

 Preparation time: 20 min.
 Wait time: 4 hours.

Ingredients:

• 80g butter
• 250g strawberries
• 50 ml Santocci
• 500g dark chocolate (at least 70% cocoa)
• 500 ml crème fraîche
• 3 tbsp sugar

Preparation:

• Melt the butter. Crumble the biscuits and mix the crumbs with the melted butter. Pour in the Santocci and mix until it resembles a crumbly dough.
• Grease the cake tin with a little butter and press the cake crumbs firmly into the bottom of the tin to form a nice base.
• Melt the chocolate in a bain marie. Stir the crème fraîche and the sugar into the melted chocolate. Pour the chocolate mixture over the biscuit crumbs. Cover the cake and leave it to set in the fridge for about 4 hours.

(level 1 to 3)

(number of persons) 

 Preparation time: 20 min.  

Ingredients:

• 4 salmon fillets, 180g
• 20 cl Limoncello
• 8 cl dry white wine
• 20 cl cream +35%
• 1 tbsp fresh basil
• 10 cl chicken bouillon
• 1 shallot
• Add: 1 fresh tomato cut into small cubes

Preparation:

• Cut the shallot into small cubes
• Wash the tomato and only cut the meat and skin into small cubes
• Take a steel pan and mix the Santocci, cream, basil, bouillon and shallot. Reduce to 1/3 and keep warm.
• Add some olive oil, pepper, salt and a slice of lemon to the salmon fillets. Steam for 10 minutes or bake in the oven (preferably in a covered roasting pan with some white wine to prevent it from drying out)
• Mix the tomatoes with the sauce and simmer gently 1 minute before serving, making sure that the tomatoes remain crisp.
• Serve with pasta

(level 1 to 3)

(number of persons) 

 Preparation time: 20 min. 

Ingredients:

• Galia melon
• 200g Dutch prawns
• 3 tbsp mayonnaise
• 2 tsp curry powder
• 2 tsp paprika
• Corn salad as garnish
• 1 lemon, cut into slices as garnish
• 100 ml Santocci

Preparation

• Cut a quarter of the melon into small pieces.
• Mix the melon with the prawns, mayonnaise, Santocci, curry powder and paprika in a cocktail glass.
• Serve on a bed of washed and finely chopped corn salad and serve the glass on a saucer.

Serving suggestion: drizzle a little Aceto Balsamico vinegar over the saucer

(level 1 to 3)

(number of persons) 

 Preparation time: 15 min.
 Cooking time: 30 min.
 Wait time: 0 min.

 Oven temperature: 240°C

Ingredients:

• 1 kg floury potatoes
• Salt
• 200g asparagus tips (tinned or fresh)
• 5 tbsp Olio Gloria olive oil with truffle
• Freshly ground black pepper
• 12 fresh St. Jacques scallops
• 1 bag of rucola
• 2 tbsp Olio Gloria Extra virgin olive oil
• 30 cl Santocci Limoncello

Preparation:

• Peel the potatoes, wash and cut into equal pieces. Boil in some salted water for around 15 minutes. Drain the potatoes and collect the cooking juices. Mash the potato and stir the oil through. Add cooking juices and stir into a smooth mash. Season the mash to taste with salt and pepper.
• Cut off the ends of the asparagus tips. Boil the asparagus tips in salted water for around 3 minutes until al dente. Transfer to a colander, rinse well with cold water and drain.
• Divide the asparagus tips among four plates. Spoon three scoops of truffle puree onto each plate with a tablespoon.
• Pat the scallops dry and drizzle lightly with oil. Heat the grill pan or frying pan until piping hot. Grill the scallops on each side for about 1 minute and season with (freshly ground) salt and pepper.
• Turn off the extractor and glaze the cooking juices from the scallops with Santocci. Beware of a possible flambé! Allow to cook for around 30 seconds.
• Place the scallops on top of the asparagus and spoon a tablespoon of the Santocci sauce onto each scallop.

(level 1 to 3)

(number of persons) 

 Preparation time: 15 min.
 Cooking time: 30 min.

 Oven temperature: 240°C

Ingredients:

• 4 duck breasts, (with or without sternum), with skin
• 3 large lemons
• 250 ml Santocci
• 40 g butter
• 2 tbsp olive oil
• Rucola, for the garnish
• 40g grated parmesan cheese
• 40 ml Extra virgin olive oil
• 20 ml Balsamic vinegar (1.30 intensity)
• 5 ml Extra virgin olive oil with white truffle

Preparation:

• Pat the duck breasts dry with kitchen roll, score the skin in a crosshatch diamond pattern with a small, sharp knife and place in a bowl.
• Peel the 2 lemons, put the peel in a bowl and squeeze the juice out.
• Pour the Santocci on top and leave the duck breasts to marinate in the fridge for at least 30 minutes.

Preparation:

• Pre-heat the oven to 240 °C.
• Take the duck breasts out of the marinade and pat them dry; put the marinade to one side.
• Season the duck breasts generously with sea salt and freshly ground black pepper.
• Cut the third lemon into slices.
• Melt the butter over medium heat in an ovenproof frying pan, where the duck breasts can be placed side by side.
• Wait until the butter foams and skim carefully with a spoon. Put the oil in a pan and bake the fillets skin-side down until brown, then turn over.
• Bake for 2 minutes and then pour in the leftover marinade.
• Turn the fillets so that both sides are covered with sauce; then they will caramelise a little.
• Place the lemon slices on top and put the pan in the oven - 4 minutes for medium-rare or longer for more well-done.
• Lay the duck breasts on a chopping board and cut each breast into thick slices.
• Place a duck breast on each plate, drizzle the sauce on top and serve with rucola salad. Season the rucola to taste with some grated parmesan cheese

For the rucola dressing:

• Pour the extra virgin olive oil into a small bowl.
• Add the balsamic vinegar and beat well through the oil with a fork.
• Add up to 5 ml extra virgin olive oil with white truffle and stir this well into the olive oil and balsamic vinegar.
• Season to taste with salt and pepper and drizzle the dressing over the rucola.

(level 1 to 3)

(number of persons) 

 Preparation time: 30 min.
 Cooking time: 1 hour.
 Wait time: 1 hour.    

 Oven temperature: 180°C

Ingredients:

For the base:

• 100g almond cantuccini
• 3 tbsp fine granulated sugar
• 50g butter
• 1 tsp lemon zest

For the cheesecake:

• 680g full-fat quark
• 50g fine granulated sugar
• 4 tbsp Santocci
• The zest of 1 lemon
• ½ tsp vanilla extract
• 3 eggs and 1 egg white

For the topping:

• 50g fine granulated sugar
• 2 tbsp corn starch
• 125 ml water
• 3 tbsp Limoncello
• 1 egg yolk

Preparation:

Blend the biscuits, lemon zest, sugar and the melted butter finely in a food processor. Pre-heat the oven to 180 °C (top and bottom) and grease a 20cm diameter cake tin with butter and line the bottom with baking parchment. Spread the biscuit mixture over the bottom with the underside of a spoon. Bake the base for 10 minutes in the pre-heated oven.

Meanwhile, blend the quark, sugar, Santocci, lemon zest and vanilla extract at half speed in the processor. Add the eggs one at a time and mix well.

Spread the mixture over the base, decrease the oven temperature to 150 °C and place the baking tin back in the oven. Bake the cheesecake for 55-60 minutes. When the cheesecake is done, turn the oven off but leave the cake to stand for an hour in the oven. Leave the whole thing to cool and place in the fridge.

To make the topping: mix the sugar and the corn starch in a small pan and place on the heat. Slowly pour in the Santocci and add water. Leave to boil, stirring constantly. As the sauce begins to bind, add a tbsp of egg yolk and stir well. Add the egg yolk to the liquid and stir until it is jelly-like. Leave to cool and spread over the cheesecake with a crinkle cutter knife (or the underside of a spoon). Place the cheesecake back in the fridge and leave the top layer to set before cutting.

Requires:

• 100 ml of lemon sorbet
• 60 ml Santocci
• 125 ml bottle ice cold Prosecco

Preparation:

Put the champagne glasses in the freezer for a while. Throb the sorbet with the limoncello till you have a smooth mass. Throb the Prosecco through it till you have a nice, frothy mass. Pour it in to the cold glasses and serve directly. Salute!

Requires:

• 1 part (f.e. 20 ml) Santocci limoncello  
• 2 parts (f.e. 40 ml) 7-up
• 3 parts (f.e. 60 ml) Prosecco
• 1 lime, in slices
• 12 fresh cranberries

Preparation:

• Pour the Santocci in a long drink glass, followed by the 7-up
• Pour as last the Prosecco in the glass, add some ice cubes with it. 
• Decorate with one or two thin slices of lime. If you want, you can add some cranberries
• Serve with a strong, thick straw.

Requires:

• 60 ml of Santocci
• 30 ml lemon juice
• 15 sugar syrup or 2 bar spoons of cane sugar
• A bit of fresh mint
• Soda

Preparation:

• Fill the longdrink glass half with ice cubes.
• Punt the mint and the sugar syrup in the shaker
• Smash the mint to mix the flavour with the sugar syrup/cane sugar (continue doing this for about one minute)
• Add the lemon juice and the Santocci
• Shake it well to mix all of the ingredients. 
• Put the cocktail in a longdrink glass and add soda to your own flavour.

Requires:

• Santocci (1 part)
• Gin (1 part)
• Lemon (a little bit of fresh lemonjuice)
• 7up (2 parts)
• Mint

Preparation:

• You make this cocktail al a Tom Collins. You make the cocktail in a longdrink glass filled with ice. You start with a little bit of juice from a lemon part. Add with a little shot glass one part of gin and 2 parts of 7up. At the end, add one part of Santocci. Mix it and garnish subtle with a little bit of mint on the ice.
• If you do not like gin, you can also make this cocktail without gin. Instead of the gin, add extra 7up. The Yellow Bink will look less yellow.

Requires:

• Santocci (1 part)
• White port (2 parts)
• Cava (2 parts)
• Sparkling water or 7up (1 part)
• Fresh red fruit like strawberry or blackberry

Preperation:

• This summerish punch is made in a wineglass. You actually make it just like you make sangria but then, of course, on the Italian way. Per glass or per jug. 
• For 1 single glass you start with white port, cava, and of course the Santocci in a wineglass with ice. Add one part of sparkling water or 7up to this. Mix it with a spoon in your wineglass. 
• Serve it with the fresh red fruits.
• Ideal on a hot summer day with guests!

Requires:

• 4 parts of non-sweet Ice Tea
• 1 part of Santocci
• 1 lemon part
• 1 teaspoon of sugar (option)

Preparation:

• Fill a longdrink glass with ice cubes. Mix all of the ingredients in a cocktail shaker. Pour the mix over the ice cubes and garnish with the lemon part.

Requiers:

• Santocci (1 part)
• Prosecco (3 parts) 
• Lemon

Preperation:

• Use for this drink a though tumbler. Start with a little layer Santocci, pour the glass full with Prosecco or champagne. If you want, you can add some grate icecubs with it. Use for the finishing touch a part of lemon to finish the Junior Limone. 

Requires:

• Aperol (1 part)
• Santocci (1 part)
• Grenadine (1/2 part)
• Prosecco (2 parts)
• Soda (1 part)

Preparation:

• This cocktail can also be made without Aperol. 
• You prepare the cocktail in a longdrink glass filled with ice. Start with the aperol, then the Grenadine and after that the Santocci. Add Prosecco and soda. Mix it for a while and subtile decorate it with a little bit of mint on the ice.