Limoncello is a unique Italian liqueur that some say has been enjoyed since Roman Times. Italian restaurateur, Corrado Ronchetti, a native of Italy's ruggedly beautiful Amalfi Coast and his Kiwi wife Annemarie Tiffen, are now making their own limoncello on the Kapiti Coast near their award-winning Soprano Italian restaurant.
Their limoncello, marketed under the name Soprano Limoncello and made from hand distilled pure alcohol, fresh lemons and spring water is a recipe passed down from Corrado’s grandmother.
“My husband had been making it for years but only for guests in our own restaurants – we’d give it away at birthdays and to those having other celebrations,” says AnneMarie. We’ve exposed many people to the joys of limoncello and realised there was a potential business opportunity there.
In our market research we looked at what other brands were available and were surprised to find there were other New Zealand limoncellos on the market. One in particular has a strong presence but rather than this being a negative for us, it has helped raise awareness of the name and educate people about the liqueur.
Soprano Limoncello joined Grow Wellington's Activate programme in Kapiti last August.
“Doing the course is really valuable because it makes you focus on the business side and not solely on your creative process. It challenged me to use my support network to help with practical aspects too. The highlights are definitely the camaraderie and the inspiration you receive from the fellow attendees.
"We are producing steadily and distributing to local consumers. We have two strong wholesalers who are regular buyers," says Annemarie. "Our focus is to build our customer base and attend as many local markets and festivals as is practical. The local fairs are very economical and we find the patrons extremely interested and very supportive.
I’m talking to a distributor in China but it is very early stages. We are deciding which direction is the best for us. The contrast between a large production with machinery and staff versus a small, boutique operation is huge. “
For others starting out with a new business, Annemarie has a bit of advice. “Keep asking yourself the big question; What do you want out of this? It might be challenging to answer, but staying focused on what you want and realising what is feasible is something you learn along the journey. The biggest lesson I have learned is there is a mountain between making a product and actually selling enough to make a good business out of it.”
Annemarie says the Kapiti Coast has been a fantastic place to start a new business. “The local media is supportive so getting our message out there is easy. People on the Coast are eager to soak up new ideas and the local council has been good to work with.”
And the contrast between Amalfi and Kapiti? “I have never lived on the Amalfi Coast but my husband says it has a similar big village feel as here in Kapiti with the locals living and working within their region. While he loves to return for a visit, he says he feels lucky to be living in New Zealand and still preserving an age old family tradition.