Water, lemon zest (35%), sugar.
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Sweet sharp Limoncello, served straight from the freezer in our colourful hand painted ceramic cups will round off your meal just perfectly. One for you and one for me?...
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Sacla' was born in 1939, when our founding grandparents – Secondo and Piera Ercole – set up a small business preparing fruit and vegetables in their hometown of Asti in a region up in the north west of Italy.
Surrounded by the abundant herbs, vegetables and fruits that give Piedmont its name as 'Italy's garden', Secondo and Piera were determined to share their local bounty with the world.
As Sacla' grew, so did the Ercole family. Built on strong family values, our business thrived, soon becoming one of Italy’s most loved and progressive food companies, exporting the best flavours and traditions of Piedmont – and later the entire country – all around the world.
“The nucleus of Italian society is the family," says Lorenzo, son of Secondo and Piera. "The family unit is what created Italy. For us, the sense of family within the business creates a feeling of belonging, of drive and energy.”
Now in its third generation, and ably managed by Lorenzo’s daughter Chiara, this sense of family still beats at the heart of Sacla', fuelling our spirit of creativity, ingenuity and passion as we continue to bring families together around the dinner table.
It was in 1990, with the dawn of a new decade and Pavarotti’s Nessun Dorma ringing in everyone’s ears for the Italia '90 World Cup, that Britain's long-running love affair with all things Italian could no longer be contained…
And so Sacla’ UK was launched, the first overseas subsidiary of the business in Italy.
Never has a country embraced new food and experiences quite like Britain at this time. And Sacla' was here to meet the revolution head-on, pioneering a little-known product called ‘Pesto’, which showed people the art of delicious Italian simplicity. 'Pesto Pasta' became a family favourite in homes up and down the country, as it still is today, although the passing of time has seen the launch of many new recipes, all still made in Asti.