Discover Italian
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Municipio di Pordenone
Italian liqueurs classes 2012
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In Italy we have the tradition of serving after dinner liqueurs especially homemade liqueurs like rosolio, infused grappas, ratafia', amari, elisir etc.
In the old days no household was without an assortment of cherished and perfected recipes from which each cook obtained delicious liqueurs using alcohol, spices,nuts, fresh fruits and herbs.
Today more and more people rely solely on store bought liqueurs but the nostalgia and appreciation for the old-fashioned ones is still felt.
I always have a selection for the holidays, I start sometimes in late summer because some require quite a long infusing period, I have some trusted favorites and also I try some new recipes now and then.
Spring and summer also offer opportunities for liqueur making: gentian, hyssop, rosemary, strawberries, blackberries, blueberries and exotic barks and seeds from faraway lands.
I believe many of these liqueurs started with medicinal purposes, and many do have digestive, expectorant, refreshing, mineralizing, balsamic, diuretic and other good enough reasons, my reasons for making them is that they taste so good, they remind me of grandma, they make perfect gifts and are fabulous at dinner parties
You'll take home samples of all liqueurs prepared in class and we'll have homemade cookies to take the "edge" off all the sipping
$45 per person per class
Saturday, January 21, 2012 Full
10am-12pm
Mistra'
there are many versions of this popular liqueur, this one is mine
Genepi'
common in the mountains of North-West Italy
Pecan
my own spin from walnut liqueur, we don't have pecans in Italy, so why not?
Prugne in spirito
it is common in many parts of Italy and Europe to conserve fruits under alcohol, you eat the fruit and drink the liqueur, the classic "mangia-bevi" (eat-drink)
