Some Italian stuff just for fun.
It’s August and you know what that means: Ferragosto! In this week’s “Un Minuto con…” blog post, learn about the origins of this month-long vacation that so many Italians take each year at niafblog.wordpress.com
Gina needs to know this. I need to find the number for Sicilian Breakfast Delivery!
What do Sicilians eat for breakfast?
We also love fresh orange juice (squeezed in that moment!) and we usually have some delicacies with it.
Our brioches are plain baked buns (oval or rounded like above) and we eat them in many different ways: you can have an empty brioche with your cappuccino in the morning, then a briosce with ham and tomato for lunch, and even a brioche with ice cream for dinner or during the afternoon! This is how Sicilians love to eat their ice cream in Summer!
So basically they are suitable for every need… ahah :)))
So now you can understand a little bit more about our first meal, and when you come to Sicily you will definitely know what to ask for breakfast!
Ann, I know another word with a silent “G”!
Oh Ann…No you didn’t!
Did you hear about the Italian chef with a terminal illness?
Cannoli do so much.
Now he’s just a pizza history.
Ann, the next time you send me something like this please send a sample. Thank you in advance.
Here are the surprising origins of 8 Italian-American dishes, according to Michael White, the NYC-based chef behind Michelin-starred restaurants like Marea and Ai Fiori. Which dish is your favorite?
Story by The Huffington Post http://huff.to/1LGpQTo
Sometimes the greatest food creations come from adapting to necessity.
Gina! This sounds so good! I think you should make some for all of us.
If you have ever been to Italy, you’ll instantly know about Limoncello. Lemons seem to be one of the important staples in the food of Sorrento. The most famous product is Limoncello. Every store or restaurant has it’s unique or favorite brand of Limoncello for sale or to taste. It is wonderful as a palate cleanser or as an after dinner drink. Limoncello is the generic name for an Italian citrus-based lemon liqueur that is served well chilled in the summer months. Limoncello is now considered the national drink of Italy and can be found in stores and restaurants all over Italy. Keep your bottles of Limoncello in the freezer until ready to serve. The ingredients are simple and few, and making a batch doesn’t require much work, but you’ll need some time. In most recipes, Limoncello must steep for (80) eighty days.
History: It has long been a staple in the lemon-producing region along the Italian Amalfi Coast in Capri and Sorrento. The Amalfi Coast is known for its citrus groves and narrow winding roads. Authentic Limoncello is made from Sorrento lemons, which come from the Amalfi Coast. Families in Italy have passed down recipes for this for generations, as every Italian family has their own Limoncello recipe.
Check out more delicious Limoncello recipes:
Italian Limoncello 2
Italian Limoncello 3
Italian Limoncello Recipe – How To Make Perfect Limoncello:
This is my (Linda Stradley) personal recipe for Italian Limoncello that my husband and I make every year.
Using 100-proof Vodka:
2 (750 ml) bottles 100-proof vodka
4 cups sugar
5 cups water (filtered tap water or distilled water)
* When choosing lemons you want to use organic if possible. They won’t have wax and pesticides on the peel. Choose thick-skinned lemons because they are easier to zest. The lemons must be yellow and not tinted with green.
Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry.
Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel. Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and would spoil your limoncello.
In a large glass jar (1-gallon jar with lid), add vodka.
Add the lemon zest as it is zested.
Cover the jar and let sit at room temperature for at least (10) ten days and up to (40) days in a cool dark place. The longer the mixture rests, the better the end taste will be.
There is no need to stir – all you have to do is wait. As the limoncello sits, the vodka slowly take on the flavor and rich yellow color of the lemon zest.
Make a Basic Simple Syrup using the 4 cups sugar and 5 cups water:
In a large saucepan, combine the sugar and water; bring to a gentle boil and let boil, approximately 5 to 7 minutes. Remove from heat and let the syrup cool before adding it to the Limoncello mixture.
Add cooled sugar mixture to the Limoncello mixture (from Step One). Cover jar and allow to rest for another 10 to 40 days.
After the rest period, strain the Limoncello; discarding the lemon zest. NOTE: Coffee filters or cheesecloth work great for straining the mixture. Moisten the filters before beginning the straining process. Pour strained Limoncello in bottle/bottles (of your choice) and seal tightly.
Keep your bottle/bottles of Limoncello in the freezer until ready to serve. Serve ice cold from the freezer.
Ways to serve other than just drinking (drinking is my favorite way): Refreshing and light, it is wonderful as a palate cleanser or as an after dinner drinks. It is an incomparable digestive, and with tonic water it is a sweet, tasty refreshment. It’s also great with champagne or mixed with juice as a cocktail. t even does well simply drizzled on ice cream, fruit salads, or fresh strawberries.
Thank You Gina and Ann for finding these little items for us.
Why wasn’t I born in Italy? I like the food. I like the drink. I love the beauty of the country and I sure love 3 of its sons! Maybe next time.