After the lemon liqueur, it’s the second born in Casa Limonio. The first liqueur made from prickly pear produced in Sicily. It is produced through the infusion of Prickly Pear (Opuntia Ficus Indica) variety sanguigna, with the best production occurring in September.
To be enjoyed chilled with desserts or as an aperitif paired with mixed cheeses, blue cheeses, foie gras, caviar.
