Wine, Water, Coffe, and so on: Drink, in short Wine is of course the most classic Italian drink, but there's much more: refreshing ice water flavored with fruit syrup, cordials and liqueurs, amari and coffee.

Wine The ancient Romans considered Campania Felix to be the "non plus ultra" of wine regions. They favored the vineyards along the coast north of Naples where Falernum, the most treasured wine of the empire, was grown. They also lauded the wines of Vesuvius and the hills of Avellino. The Greeks, too, recognized the privileged nature of the place, introducing vines which still stand out today in Aglianico and Greco. Campania's vinicultural fortunes had been declining for decades as growers left the land and a majority of producers ignored DOC. But there have always been exceptions, none more conspicuous than the trio of classified wines - the red Taurasi and the white Fiano di Avellino and Greco di Tufo - all grown in the hills east of Naples.

Limoncello The yellow and wrinkled lemon skin is the essential ingredient of its lucky production. This is how limoncello is born, from a sober and genuine recipe, enriched by water, alcohol and spoons of sugar. The preparation is easy but meticulous if executed with accuracy, in a bit less than three months, the traditional yellow liquor will be ready to taste as an aperitif or digestive, before or after meals. The history of limoncello bends through a series of anecdotes and legends. Its paternity is competed by sorrentini, amalfitani and capresi. In small plots of kilometres, three populations boast of a production of limoncello passed on by various generations.

The history Someone believes that limoncello was used in the morning by fishermen and countrymen to fight the cold, since the invasion periods. Others, instead, believe that the recipe was born inside a monastic convent to delight the monks from prayer to prayer. Maybe, we’ll never know the truth, except for the fact that the traditional yellow liquor has crossed the borders from decades, conquering the markets of half world. Bottles of limoncello are present on the shelves of overseas’ markets.

The recipe 15 lemons 2 bottles (750 ml) 100-proof vodka 4 cups sugar 5 cups water Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel.In a large glass jar (1-gallon jar), add one bottle of vodka; add the lemon zest as it is zested. Cover the jar and let sit at room temperature for at least 10 days and up to 40 days in a cool dark place. In a large saucepan, combine the sugar and water; cook until thickened, approximately 5 to 7 minutes. Let the syrup cool before adding to it the Limoncello mixture discarding the lemon zest Then filter and bottle. Keep in the freezer until ready to serve.

‘na tazzulell e’ cafè A cup of coffee Espresso, caffè normale, cappuccino; sometimes it seems that there are as many types of coffee in Italy as there are pastas. And just like pasta, Italian coffee is an art form with many customs and traditions. Whether it's a caffè corretto thrown back like a shot, a cappuccino and brioche for breakfast, or a granita di caffè con panna to cool off from the hot midday sun, in Italy there is a coffee drink specific for every time and mood.