Every year, on the last
Thursday in November, Americans take it upon themselves to gorge and overeat in
the spirit of tradition and celebratory meals of the past. Delicious aromas and
decadent treats like candied yams, green bean casseroles, mashed potatoes, cranberry
sauce over mouthwatering turkey and pies pies and more pies fill tables in
homes across the country. But when the food is devoured and the inevitable
stomachache rolls in, turn away from the antacids, Pepto, ginger ale and random
stretches and turn towards an Italian tradition. Averna Amaro, Sicily’s first licensed
spirit and Italy’s favorite Amaro, is a bitter digestive that has been curing
stomachaches of Italians for centuries. Originally created by Benedictine friars
in Caltanissetta, Sicily, as an herbal tonic for healing
powers, the recipe was shared with Salvatore Averna in 1854 as a special elixir.
Averna, one of the most celebrated Amaros in the world, is made from only
natural ingredients. Distilled from a delicate blend of flowers, herbs, dried
fruits, spices and licorice, the flavors are soaked in alcohol with a touch of
caramel to create a complex spirit with a smooth yet firm taste that is
full-bodied with a bitter sweet finish. This November, turn away from the
over-the-counter medicine and turn towards an Italian tradition that is sure to
settle your stomach and please your tastebuds.
i love alcohol ~!
Posted by: decimal | November 25, 2009 at 09:26 PM
Here, in countries around Mediterranean sea, we have great custom of bitter liqueurs. Italy is fond of whole palette of various amaros (Italian bitter liqueurs), and here in Serbia (as well as in Slovenia and Croatia) we have great wormwood-based (together with dozens of other herbs) bitter liqueur "Pelinkovac" - you should definitely try this one!
Posted by: Dejan /Lounge Area | November 26, 2009 at 10:13 AM
I've been trying to succesfully jar or can cranberry relish, but have
found that it has a rather short shelf life. I am wondering what the
best process is to maintain it's taste/texture while also keeping it
from getting moldy. I would like to mail it to family members who
live across the country, but every time I have done so in the past, it
has gone bad by the time it gets there. Would vaccuum sealing the
jars be effective? If so, where would I get equipment to vaccuum seal
the jars? Also, should I be adding some sort of a preservative to
help? And if I did, would it affect the taste or color? (FYI, the
relish is made from cranberries, oranges, nuts, and apples.)
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