The origin of the apricot is disputed. It was known in Armenia during ancient times, and has been cultivated there for so long, it is often thought to have originated there. Its scientific name Prunus armeniaca (Armenian plum) derives from that assumption.
Ingredients: 100 g apricot stones, 1 g. Cinnamon,1dl brandy, 600 g sugar cubes, 1 litre 40* grappa Keep the stones as they are after removing from the fruit, complete with any fruit residue, and place them in a jar with the grappa, the cinnamon and the sugar. Seal the jar and leave in sunlight for […]
Article by Theresa
A dry liqueur, good for the whole system, 45* List of ingredients for 75 cc of Alcohol 95* Pomegranates, one tablespoon of cumin seeds, one tablespoon of tea, lemon peel from one quarter of a lemon, 150 grams of sugar,300 grams of alcohol. Press the pomegranates to obtain 400 grams of juice, pour into a […]
recipe for a sweet fortified wine, similar to vinsanto
Nocino di San Giovanni Walnut liqueur Ingredients: 40 green walnuts,10 cloves, 1 cinnamon stick, 1 lemon, 1 kg sugar,1.5 litres alcohol 95*, 4 dl water. Quarter the walnuts wiithout removing the shell and place in a jar with the spices, the lemon peel and the alcohol. Infuse for ten days, shaking the jar daily. After […]