HUGE THANKS to Aly Walansky for including me in her fantastic Forbes article on the secrets to the best limoncello!
“... I was dining at a small Italian trattoria in San Francisco, as authentic to the Italian countryside as one can get on this side of the pond, when the chef and owner, Bruno Quercini, came by our table after the meal and shared his limoncello with us,” said Pauli. “It was unlike any I'd had in Italy. Chef Bruno's, a pale yellow, creamy and delicious, was more lemon creamsicle than lighter fluid and felt like I was drinking dessert. It took 25 years to get the recipe but it was worth the wait ...”
Salute!
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