For generations the original recipe of the irresistible, pure and traditionally produced Limoncello has been preserved and maintained. Santocci wants to share this particular quality with liqueur lovers. Take a look at the history and tradition of Santocci and see how you too can experience the Santocci feeling! Vivere!
Subtleties can also be overwhelming. That may seem contradictory, but it does describe the special quality of Santocci Limoncello.
Santocci Limoncello is experienced at the best moments of the day. Ice-cold from the freezer in a frozen shot glass is the most beautiful ending to a wonderful lunch or nice dinner with friends and family.
But remember that Santocci does not only have to be experienced in a delicious cocktail, and be amazed by the wonderful combination of Santocci with soda, (sparkling) wine and other combinations.
Santocci is only sold in the best liquor stores and you can experience Santocci yourself at the best restaurants and bars. Check the locator to find the most convenient way to enjoy Santocci or find the nearest Santocci shop. Vivere!
Want to add your Santocci outlet to this locator? Then go to this page and fill in your outlet details.
Occasionally enjoyed a Mojito with Santocci or resisted the Yellow Bink? Or experienced duck breast fillet with a tasty Santocci sauce? Just take a look and prepare to be amazed. Or follow the Santocci Way and see our favourite means to enjoy Limoncello Congelare!
Ever experienced how wonderful Santocci fits with all kind of dishes? Take a look at how the most beautiful meat and fish dishes are even better with the pure refined taste of Santocci. And what about the most delicious desserts? Buon appetito!
Santocci is the ultimate beverage to drink ice cold, preferably in a frozen shot glass. But what about Santocci combined with ice sorbet? Or the delicious Pilou Piloué? Look below for the most famous and beloved cocktails with Santocci base. Mescolare bene!
To drink Santocci the Santocci Way, keep the bottle in the freezer, at at least -8 ° C. We also advise keeping the glass or shot glass in the freezer. This allows you to make the most of its wonderful, smooth taste.
Due to the natural ingredients used in our Limoncello, it may be that tiny flakes of lemon settle. Therefore, we recommend that you shake the bottle before use. This ensures that you will enjoy Limoncello as it is intended, and in the way that Santocci will always keep alive! Congelare!
Requiers:
Preperation:
(level 1 to 3)
(number of persons)
Preparation time: 25 min.
Wait time: 2.5 hours.
Ingredients:
For the mascarpone cream:
To moisten the biscuits:
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(level 1 to 3)
(number of persons)
Preparation time: 20 min.
Wait time: 6 hours.
Ingredients:
Lemon curd:
Lemon syrup:
Preparation:
Lemon curd:
To continue the preparations:
Serving suggestion:
(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:
Sauce:
Tuiles:
Preparation:
Sauce:
Tuiles:
(level 1 to 3)
(number of persons)
Preparation time: 20 min.
Wait time: 4 hours.
Ingredients:
Preparation:
(level 1 to 3)
(number of persons)
Preparation time: 20 min.
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Preparation:
(level 1 to 3)
(number of persons)
Preparation time: 20 min.
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Preparation
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:
Preparation:
(level 1 to 3)
(number of persons)
Preparation time: 15 min.
Cooking time: 30 min.
Oven temperature: 240°C
Ingredients:
Preparation:
Preparation:
For the rucola dressing:
(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:
For the cheesecake:
For the topping:
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:
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!
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