Fragrant and digestive, mandarin liqueur is a typical and much appreciated liqueur in Sicily.
Taking a trip down memory lane from childhood, it is not difficult to recall grandparents, uncles and parents savouring it with gusto after a hearty meal. Better known as mandarinetto, represents one of the most typical flavours of the island that has been handed down over the years.
The traditional recipe for this orange-red liqueur calls for the use of mandarin peels only. However, there are variations where whole mandarins or their juice are added.
It is served iced as a digestive, but it is also easy to see it used to flavour ice cream and fruit salads.
Mamma Andrea's Peccatucci produces “mandarin liqueur” in his workshop, as it used to be made. It is handcrafted from high-quality raw materials and Sicilian mandarins, which are known to be the best in the world.
