Soprano Ristorante

Soprano Ristorante, fresh authentic Italian food and Limoncello, Paraparaumu Beach, Kapiti. The owners of well known Soprano Ristorante in Paraparaumu Beach now create more than fresh, authentic Italian food; they've perfected an old family recipe for Limoncello, a new traditional lemon liqueur, and subsequently bottled some traditional culture. At the heart of the Soprano brand is the ritual and warmth of people eating together.

Italian born chef, Corrado Ronchetti, and Kiwi born restaurateur, Annemarie Tiffen, are renowned for buying failing restaurants and turning them into warm and friendly local landmarks. Now, they've extended the Soprano brand after perfecting Corrado's grandmother's recipe for an old Italian digestive aid.

This strong, zesty liqueur is created and bottled in a production room around the corner from Soprano Ristorante. They're looking at the export market, and already have an impressive list of restaurant clients. There are colourful myths and legends surrounding the origins of the traditional Limoncello blend. Some believed monks drank it as a treat; others say it was first prepared by Italian wives in the 1900s as a digestif for their husbands.

Soprano have been giving Limoncello away for 20 years. "Whenever we have a celebration at the restaurant, we bring it out," says Annemarie. "People kept saying we should be selling it. The concept came from that. Corrado is very proud of his Limoncello. "Drink the best, forget the rest," he says.

Purchasing the lease of the Copperfield site for Soprano created the opportunity to move to warmer days, or as the label for Limoncello says, 'coast to coast' - from the coast of the ruggedly beautiful Italian Amalfi Coast, to the long summer days of the Nature Coast.