At 86, she still makes limoncello the old-fashioned way: the recipe from a restaurant on the Sorrento coast

Nonna Giuseppina is 86 years old and in Massa Lubrense she prepares a very special limoncello, using lemons from her own garden, along with their leaves. Lemon groves strongly characterise the landscape of Massa Lubrense, a small town on the Sorrento Coast. Lemon cultivation began here in the 17th century with the Jesuit Fathers, who designed the typical pergola system with straw matting roofs and sturdy chestnut pole bases. Along the rocky coastline, lemon groves share space with olive trees, extending all the way down to the sea—an extraordinary sight that is a powerful draw for tourism.

This picturesque scene surrounds the Antico Francischiello restaurant in Massa Lubrense, perched above the sea and embraced by olive and lemon trees owned by the establishment. In operation since 1909, the Gargiulo family still serves the finest examples of Sorrentine cuisine. Stuffed cannelloni, gnocchi alla sorrentina, all prepared according to family recipes, are plated at the table with old-fashioned dedication by Francesco Gargiulo, front of house manager. The fresh catch of the day is always showcased in traditional preparations by his grandson Antonino Attardi, a chef with a constant, contagious smile.

At the end of the meal comes the dessert trolley, a cult favourite at Antico Francischiello that everyone eagerly anticipates. Not to be missed is the legendary lemon delight (delizia al limone), which the family proudly claims was created here in 1970 when Grandfather Giuseppe Gargiulo was in charge. It’s always served with the limoncello that Nonna Giuseppina still personally prepares, despite her age, with an almost mystical devotion, early in the morning when most others are just beginning to wake up. In the peace of the early hours, she calmly begins her ritual, repeating from memory those gestures she so loves to bring back to life.

Here is the recipe for Sorrento limoncello

600 g sugar
1 litre water
1 litre alcohol 90°
8 lemons
8 lemon leaves

Peel the lemons to obtain the zest, avoiding the white pith. In a large bowl, alternate layers of lemon zest and leaves. Prepare a cold syrup by mixing sugar and water thoroughly. Add the alcohol to the syrup and pour the entire mixture into the bowl containing the zest and leaves. Leave to infuse for about 48 hours. Then strain using a linen cloth and pour into bottles. Serve well chilled.