Press
NE Ohio made Limoncello taking market by storm
Published: Jan. 28, 2026, 6:30 a.m.
By Marc Bona, cleveland.com
CLEVELAND, Ohio – An old mantra says when one door closes, another opens. John DiPaola is a prime example of that. The same day he got laid off last year by a media company he was working for he received approval from the state of Ohio for his hand-crafted limoncello.
DiPaola, of Rocky River, is making and marketing Felisa Limoncello. His first batch came out in early December, and it’s taken off in multiple accounts in Northeast Ohio.
“I never knew I was going to go down this route with where I was at, in the theory that you won’t know if you don’t go,” he said.
DiPaola, a first-generation Italian born to parents from Campobasso in Italy’s Abruzzo region, grew up on Cleveland’s east side and went to Benedictine High School. His father was a bricklayer.
“We had all the traditions,” he said. “They weren’t necessarily looked at as traditions; they were just things that you did, like making wine. Who’s going to go out and buy wine?”
That craftsmanship from making things – whether it was in the garden or artisan crafts - was just something you did.
“We made our own tomato sauce, wine. We were very self-sufficient that way. You kind of follow those trends the rest of your life.
”Several years ago, his brother Geno brought him a bottle of Limoncello that he made.
“It was really good, really powerful,” DiPaola said. “I would follow his recipe, make it for myself. It got to the point I was sharing it with people who were saying, ‘You have to sell this, you have to make this.’”
Making it meant additional research, understanding regulatory rules and talking to distilleries.
It took craftsmanship but also patience and perseverance. He went through trial-and-error recipes, challenges with state law and formula tweaks.
Limoncello’s specific origins are a bit cloudy, but one accepted story says it’s from Italy’s Amalfi Coast, a couple of hours south of DiPaola’s ancestral region. It’s composed of only a few ingredients, but makers have to strive for balance in their mix to get it right. He uses grain alcohol as the base. Lemon peels, where oils and flavors are, are important. Steeping and simple syrup round it out.
“Trying to get all of those ingredients to work together was a real challenge,” he said.
Peeling lemons is critical to the process. Peels hold flavor. So careful zesting takes on importance. He tested and zested by hand.
Every bottle is made with zests of more than two lemons. He donates the peeled lemons to family and friends. Each batch takes 600 lemons.
“Any of the limoncellos on the market are pretty harsh,” he said. “They’ve got FD&C Yellow dye, it’s a synthetic coloring agent. My whole focus has been trying to do my best to make everything as natural as I can make it. I use organic lemons, distilled water, pure cane sugar.”
It’s also local. He gets lemons from Sansone Produce in Cleveland and works closely with Lake Erie Distillery of Willoughby.
Limoncello has a stereotype of being high in alcohol and only served as an after-dinner drink. DiPaola is trying to change that.
“Why does it have to be that way?” he said. “Why can’t it be consumed more abundantly like a classic wine or mixed cocktail?”
As he honed his recipe he learned the state says 21% alcohol puts his product in a category that allows more distribution flexibility with fewer controls.
The name is a portmanteau and an homage.
His father, who died in March 2025, was the family’s backbone, he said.
“His name was Felice. His (American) name was Felix. Felice in Italian means ‘happy’ or ‘lucky.’ My mother’s name was Isabella. Isabella is ‘beauty’ or ‘grace’ so I put the two together in honor of them.”
His version is softer on the palate, citrusy with a very fresh-lemon aroma and extremely smooth. A tinge of alcohol comes out, but it’s not harsh at all and is also conducive to cocktails.
“A lot of the limoncellos on the market are very sweet with a lot of sugar in them. You won’t find that here. It’s very balanced.”
Its versatility is that it can be consumed pre- or post-dinner, he said.
“It’s been a life-changing kind of thing. I am learning and trying to do this and do it right,” DiPaola said.
His second batch is out in the market in 50 locations. Northeast Ohio remains the focus, though distribution could be expanded. Felisa Limoncello is sold in places from Lake Road Market in Rocky River on the west side to Miles Farmers Market in Solon on the east side. It’s also in Italian import stores like DiStefano’s in Highland Heights and Alesci’s. He encourages onpremise bars and restaurants to promote it.
“The stereotype is after-dinner, Italian only. I tried to create something that leaves that stereotype, makes it more mainstream,” he said. That means it fits well as a limontini, limoncello cocktail or limoncello and bourbon.
“I didn’t know what to expect,” DiPaola said. “The reception in the Northeast Ohio market has been very positive. And that’s been rewarding. I’m just going to keep plugging away.”
And those doors that opened and closed are helping DiPaola, who said if he were still working full time he’s sure he wouldn’t be in 50 places now.
“This is a great hobby that has turned into a small business venture that could turn into a larger one I think,” he said. “I am going to continue to crawl before I walk and walk before I run.”
About the Limoncello
Distributor: Wines LLC.
Strength: 42 proof (21% alcohol).
Serving: Chilled.
Retail bottles: 375 ml, $19.99. 750 ml, $34.99.
Instagram: @felisa.limoncello
Recipes Limontini or Lemon Drop
• 4 parts Felisa Limoncello
• 1 part Lemon Vodka
Shake or stir with ice. Strain into chilled martini glass and garnish with lemon zest or cherry.
Bourbon Limoncello Cocktail
• 3 parts Felisa Limoncello • 2 parts Bourbon • 1 part soda water
• Dash of bitters
Add ice and garnish with lemon zest in a rocks glass.
Limoncello Spritz
• 3 parts Felisa Limoncello
• 2 parts Prosecco
• 1 part soda water
Add ice and garnish with lemon zest in a wine glass.
Felisa Straight Up
• 5 parts Felisa Limoncello
Shake with ice, strain into chilled martini glass and garnish with lemon zest.
Italian Mule Cocktail
• 2 parts Felisa Limoncello
• 3 parts ginger beer
• 1 part Vodka
• Splash of lime juice Add ice and garnish with lemon zest in a mule mug.