The Riviera Edit
Recipes, stories and the world of Romancello
The
Riviera
Edit
Recipes, stories and the world of Romancello — from the lemon groves of Menton to your glass.
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The perfect limoncello spritz — and why you only need 2 ingredients
Everyone's had a bad Aperol Spritz. The Romancello Spritz fixes that with two ingredients and equal parts. We built it that way on purpose.
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Stand P25 — we came to pour
1,500 people came to our stand at Regent's Park. Almost all of them arrived asking if it was limoncello. Almost all left knowing it wasn't.
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Quadrant Arcade — an afternoon at Raye
A dedicated Romancello afternoon on Regent Street. Tastings, questions, professional connections — and every bottle sold. Thank you, Nicole.
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The Romancello Negroni — same ritual, different spirit
The Negroni is one of the most ordered cocktails on the planet. We kept the ritual and swapped the gin. The result is an aperitif worth sitting down to.
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The Romancello Martini — stirred, not shaken
Sixty millilitres of Romancello, a whisper of dry vermouth, a squeeze of lemon peel. A short history of the world's most iconic cocktail, a word on Bond, and how we make ours.
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Romancello vs limoncello — what's the difference?
Limoncello ends the meal. Romancello opens it. A side-by-side look at strength, sweetness, lemons and when to serve each.
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When the bottle meets the bowl
Sofia's plumcake with a Romancello limoncello syrup. The aperitif works just as well in a bowl as it does in a glass — and behaves differently from regular limoncello because it's drier.
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Granita al Romancello — a ratio your nonna knew by heart
Food writer Sofia Gallo's Romancello granita. No scales. No sorbet maker required. Just a 3-2-1 ratio, a fork, and overnight in the freezer. Serve it the Sicilian way — with warm brioche.
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