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Moroccan Orangecello Cake with Glaze

Moroccan Orangecello Cake with Glaze   Print Serves 10 – 12 Ingredients Preheat oven 350° 4 large eggs 1 ½ cups sugar ½ cup vegetable oil 2 cups flour 4 teaspoons baking powder ½ teaspoon salt ½ cup Gioia Luisa Orangecello Zest from 1 large orange 1 teaspoon pure vanilla ½ cup Gioia Luisa Orangecello […]

Lemoncello Crème Icebox Cake

Lemoncello Crème Icebox Cake   Print 8 Servings Ingredients 2-3 Lemons 1 14-ounce can sweetened condensed milk ¼ cup Gioia Luisa Lemoncello Crème, plus 3 tablespoons ½ cup fresh squeezed lemon juice 3 teaspoons fresh lemon zest, split ¾ cup chilled whipping cream 1 tablespoon powdered sugar 2 store bought all-butter pound cakes (10 ounces […]

Lemoncello Crème Bread Pudding

Lemoncello Crème Bread Pudding   Print Serves 8 – 10 Ingredients Preheat oven 350° 10 sheets of fillo dough or pastry puff 6-8 tablespoons butter, melted ⅔ cup raisins ½ cup mixed chopped nuts; blanched almonds, hazelnuts & chopped pistachios 4 cups whole milk 1 ¼ cup heavy cream 1 cup Gioia Luisa Lemoncello Crème […]

Gioia Luisa’s Italian Trifle

GIOIA LUISA’S ITALIAN TRIFLE   Print Lots of Servings Ingredients Traditionally, this is an English dessert featuring vanilla custard and raspberries. Gioia Luisa upgrades this into a wonderful Italian Trifle dessert that will make even the English blush in delight! 48 ladyfingers (sponge cake or white cake cut into pieces of any size may also […]

Harvest Dumplings

HARVEST DUMPLINGS   Print Up tp 12 Servings Ingredients Preheat oven 375° Dumpling Dough 3 cups flour 2 teaspoons baking powder 1 teaspoon Salt 1 tablespoon sugar 1 cup shortening 1 cup milk Instructions Sift dry ingredients together, cut in the shortening with a pastry blender. Add milk and kneed dough until mixed; do not […]

Orangecello Chocolate Pots de Crème

Orangecello Chocolate Pots de Crème   Print 2 Servings Ingredients 2 ounces semisweet or bittersweet chocolate 2 tablespoons Gioia Luisa Orangecello 2 eggs, separated ⅛ teaspoon salt ¼ cup sugar ½ cup heavy cream Instructions Combine the chocolate and Orangecello in top pan of a double boiler. Stir until the chocolate has melted and mixture […]

Fettuccine Lemoncello

Fettuccine Lemoncello   Print 6 servings Ingredients 1 lb Fettuccine 1 tablespoon unsalted butter 4 ounces boiled ham, diced 2 tablespoons Italian parsley, diced ½ cup heavy cream ½ cup Gioia Luisa Lemoncello 5 ounces shredded Parmesan Sea Salt Instructions Cook fettuccine al dente in boiling salted water. Drain. In sauté pan brown butter, add […]

Festive Orzo

Festive Orzo   Print 4 Servings Ingredients 2 tablespoon butter 1 cup Orzo (pasta type product; rice may also be used) 1 cup water 1½ cup chicken broth ¼ teaspoon salt ½ cup Gioia Luisa Orangecello ¼ cup chopped dried cranberries ¼ cup almond slices Instructions Melt butter in medium saucepan, sauté orzo until transparent. […]

Cello Chiller

Cello Chiller   Print Author: Gioia Luisa Ingredients 2oz Gioia Luisa Lemoncello neat. Instructions Served chilled from the freezer in a frosted liqueur glass, Signora Luisa recommends this way to serve Lemoncello. 3.2.1753

Orangecello Verbena Vinaigrette

Orangecello Verbena Vinaigrette   Print 4 servings Ingredients 1 ½ oz. Orangecello ½ oz grapefruit juice 1 oz. white balsamic vinegar 1 tablespoon honey ½ minced shallot ½ tsp. orange zest 5 oz. olive oil 8 leaves lemon verbena Salt and pepper Instructions Whisk all ingredients together except oil, verbena, salt and pepper. Slowly whisk […]

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