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RESTAURANT AL VAPOR:A SAFE HAVEN AT THE cENTRE OF THE FLAVOURS OF GARDAThe “secrets”of an excellent limoncello...IngredIents10 untreated lemons or the equivalent of 300g of zest 1 l of 95% pure alcohol800 g of sugar1,2 l of waterpreparatIonWash the lemons well, dry them and peel them with a pota- to peeler, to remove exclusively the yellow part of the skin. Avoid removing the white and spongier part: this part in fact, would lend a bitter taste to the liquor.Cut the skin into strips and put them to marinate in the alco- hol in an air tight glass container which, successively, should be stored in a cool dark place for 3 days at the most. Once, every 24 hours, it is necessary to shake the mixture to allow the skins to marinate correctly in the alcohol. After 3 days, lter the liquid with a nely meshed sieve.Separately, prepare syrup with sugar and water. Bring it to the boil, stirring continuously, until the sugar has completely melted.Turn off the gas, leave it to cool for a few minutes and add the syrup to the alcohol aromatised with the skins. Carefully mix and transfer it to one or two sterilised glass bottles which should then be placed in a cool dry place away from sunlight for a further 30-40 days.Your limoncello can now be placed in the freezer or fridge and enjoyed as a digestif or to aromatize desserts, fruit sal- ad and sorbets.N.B. Both during the preparation and afterwards, it is advisa- ble not to leave the limoncello in direct sunlight. Furthermore, avoid adding lemon juice to the mixture.The dishes of our restaurant are the most authentic ex- pression of our philosophy based on two fundamental foundations: genuineness and simplicity. Through the dishes prepared by our chef with care and fantasy, we aim to render your hol- iday even more precious. Between exquisite lunchesand soave candlelit dinners in fact, time passes by slow- ly and pleasantly. Turning your gaze then towards the outdoors, you can admire the beauty of Lake Garda and of the characteristic landing stage, once used by steamboats and still in use today by water ferries: the explanation thereforeto the origin of the name of our restaurant “Al Vapor” (“By Steam”). Snapshots of a romantic era, whose echoes survive in the dish- es of the Garda tradition which, still today, we offer to our guests through our delicious menu, suitable for every kind of culinary whim.–5–