Liquore di madarino dei Campi Flegrei is a spirit drawn from macerating the peels of a local mandarin, according to Regione Campania. It belongs to the Campi Flegrei, including Napoli, Pozzuoli, Bacoli and Monte di Procida, and the islands of Procida and Ischia. In the glass it is clear, with an intense yellow-orange colour and the fruit’s own perfume—enough to make the volcanic shoreline feel close at hand.
The work begins with the rind. White pith is stripped away so bitterness does not flood the bottle; the remaining peel goes into alcohol for two or three days. After that soak, the skins come out and a sugar syrup is made by bringing water to the boil, then joining the sweet liquor to the infusion.
The cooled syrup is added slowly to the mandarin infusion. The liquor is then filtered and sealed in airtight bottles kept in the dark.