Valentino Esposito and Mario Anastasio make this liqueur in the little southern Italian town of Praiano, just down the coast from Positano. They use mandarin oranges of the 'Marzatico' variety, grown organically on the hillsides of the Amalfi coast, picked in season between January and April and peeled by hand. The peels are then immediately macerated in pure grain alcohol for three to four days. Drink cold, but not iced.