Liqueurs

Liqueurs are alcoholic beverages containing sugar and aromatic plant extracts. They are not distilled, as are acquaviti di vino (cognac), grappas or schnapps, whiskeys (grain,malt) and vodka (potatoes). As it does not need to undergo a complex fermentation process, a good liqueur can be made right at home. Commercial products are numerous, from the fruity to the delightfully creamy. Liquore STREGA Produced in Benevento since 1860. The addition of the natural dye saffron gives this liqueur its intense yellow in color 42,5 proof. Strega is a most delicate liqueur with digestive qualities. Subjected to a long ageing process. An interesting side note is that for more than 40 years, the Società Strega has given out one of the most prestigious literary awards around: the PREMIO STREGA. This prize is awarded each year to a recently published Italian novel judged to be of particular merit by a jury of over 400 authors, journalists, actors and other prominent personalities. Almost all major Italian authors, people such as MORAVIA, SOLDATI, BASSANI, PAVESE and others have received this significant distinction. Produced in Civitavecchia, this is an anise liqueur with a high sugar content. No relationship to the sambuco plant. It's a well-known fact that opposites attract. It is therefore no surprise that the deicisive sweet taste of Sambuca marries quite well with the strong, bitter goodness of coffee. Those who know, enjoy "Sambuca with a fly" -- tastier than it sounds, this is a shot of Sambuca with a coffee bean or two. As any American college student will tell you, these shots can be set alight to serve, the flames smothered by a coaster before drinking. We have yet to see this done in Italy... Another Sambuca specialty is a cup of espresso "corrected" by adding a splash of Sambuca (obviously, no need to add sugar...) Nocino A specialty of Modena province, particularly Sassuolo, this liqueur is made of an infusion of walnut husks in alcohol. the most famous is that produced by FINI of Modena. Limoncello or Lemonello A lemon liqueur typical of the Amalfi coast, most often served after a meal. Best chilled, it's a summertime favorite. It was once known only in Campania and southern Italy, but is now enjoying great popularity in other regions and can be found it everywhere. Indeed there are so many who make it themselves, we just had to pass on the recipe! Coffee liqueurs Made using an antique Caribbean recipe based on a clever coffee blend, this liqueur embodies the essence of espresso in glorious harmony with just the right touch of alcohol. This particular drink provides a perfect substitute for coffee at the end of a meal, especially here in Italy where espresso reigns supreme at the end of any meal. The best-known brands are Gala Caffè and Caffè Sport Borghetti, both produced in Torino. Egg-based liqueurs Many have tried to unite spirits with egg yolk in the hope of obtaining an energizing and fortifying liqueur. The most common of these are Vov and Zabov. The various recipes are based on a marriage of egg yolk and Marsala. Maraschino These liqueurs are obtained by distillation of Maraschino cherries, a famous variety grown around the city of Zara, which passed from Italian to Croatian hands in 1947. The fine liqueur has been produced in the zone since Medieval times. Today, the Maraschino cherry is cultivated primarily in the volcanic soil of the Euganei hills (Veneto). Maraschino liqueur has prevailed throughout changing fashions and borders, war and misfortune. Almost exclusively produced in Italy, it remains an optimal liqueur, as dessert or a companion to conversation. It has also found many uses in pastry and confectionery shops. Mirto A typically Sardinian liqueur obtained through infusion of myrtle berries , which are uneven, black spheres with an aromatic, resinous taste ideal for use in acquavite production. AMARETTO DI SARONNO A delicate liqueur, with the same taste as those crunchy little cookies of the same name, originating in Saronno. In is often used is desserts and sweets. CYNAR This liqueur is produced from an infusion of alcohol and Cynara scolimus - the artichoke. Cynar (16,5°) is the end result of long years of study and ancient recipes. Each of its ingredients is purely natural: high quality alcohol, sugar, the artichoke-leaf infusion, herbs and natural aromas. Aperitifs | Aromatic Wines Digestive Liqueurs | Distillates

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