The Bible of Homemade Italian Liqueurs

Carlotta Melzi d'Este


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Imagine a lazy afternoon on Lake Como, enjoying the fragrance of an Orange Rosolio and the delicacy of a Gueffus pastry.

Or a warm night in Rome, tasting a Prickly Pear Ratafià served with a Ricotta and Tangerine pudding…

The Bible of Homemade Italian Liqueurs is the complete guide to the ancient art of liqueur making; more than 90 recipes from the well known Limoncello and Alchermes, to the surprising Dried Figs Ratafià, the Mushroom Liqueur and Red Poppy Rosolio.

Italian tradition offers you an amazing variety of liqueurs made with flowers, fruit and vegetables; but it also includes plenty of recipes of flavored wines, such as the famous Barolo Chinato or the Hawthorn Wine.

Italian families traditionally offer something to taste with their homemade liqueurs; so there is a pastry recipe matching every liqueur recipe.

You can offer a Lumicedda with a Violet Rosolio or a Melon Granita made with Melon Cream Liqueur.

Italian liqueurs are also used to prepare cocktails; every section offers you hints and recipes about known or original cocktails.

There are also historical notes and funny stories about the origin of the liqueurs.

To complete the book there is an appendix explaining the origins of the different kind of alcoholic infusions and also the procedures and the best ingredients and equipment to use to prepare your liqueurs.

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