This cherry liqueur from Sicily is made with the best cherries ripened in the hot sun of Etna. Excellent base for cocktails, it adds character to different drinks and flavour to ice cream and fruit salads. 

The most typical liqueur of our beautiful Sicilian island, produced by Distilleria F.lli Russo s.n.c.at Santa Venerina, province of Catania, certainly is Limoncello di Sicilia. Our island is generous and offers fresh lemons all over the year, in fact there are four lemon productions, among them “verdello” and “primofiore”. Our lemons all come from biological cultivation territory around mount Etna and are quite small. Their peel is rich in fragrance which we catch in the Limoncello to make it a liqueur of rare flavour, appreciated in Italy and abroad. The production is made in a traditionally way. The lemons are picked out and peeled by hand in order to get a very thin peel. This peels are immersed in absolute alcohol, then mixed with water and sugar. The liqueur is of a yellow/green colour, its taste is dense and mellow. To be served chilled in chilled glasses. Its digestive qualities make it an excellent dessert, recommended also in the preparation of fruit salad.

This rosolio was prepared according to an ancient recipe of our tradition, infusing the precious Ceylon cinnamon, in pure alcohol.
This precious plant, thanks to the artisanal process with which they are processed, keep their intense aroma and excellent digestive properties intact.

Cinnamon Rosolio can be used on the most varied occasions: as a dessert, in desserts, on ice cream and as a digestive.

Full-bodied and unmistakable taste, which involves the sense of smell releasing an enveloping scent of oranges and mandarins. The intense amber color, recalls the immense expanses of Sicilian citrus orchards at sunset. Zagaro… the Amaro which sums up all the sensory experiences of a long journey in Sicily.