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15. The Mandarinetto

Conclude the meal with a glass of limoncello it is a real pleasure, especially if shared with friends so why not surprise them with an equally fresh and fragrant alternative. Mandarin liqueur, or mandarinetto, is an excellent o digestive homemade made with the peels of these typical winter citrus fruits. In contrast to cream liqueur, does not require the addition of milk or cream and is therefore characterized by a higher alcohol content as well as a beautiful orange colour. After a few days of maceration and a short rest time in the pantry, the mandarin liqueur will be ready not only to be enjoyed in company, but also to flavor fruit salads, biscuits or cakes, perhaps prepared with the pulp of the...

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14. THE MANDARINS OF SORRENTO

It is a winter citrus fruit, fruit of the Citrus nobilis nobili plant of the Rutaceae family. It is similar to orange, but smaller and sweeter. Mandarins are medium in size, globose and depressed at the poles, with thin skin that does not adhere to the pulp. Their orange pulp is made up of a large number of juicy and aromatic segments rich in seeds. The edible part is about 80% of the fruit.Thanks to the aroma of limonene, the mandarin peel is used to produce liqueurs, syrups and perfumes and essential oils. - Mandarin essential oil. The limonene contained in the essential oil helps to overcome depression and sadness, while the aldehydes purify the blood and promote bile secretion,...

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13. The Orange Tree

The liqueur made with orange peels, Arancello, has all the scent of the Mediterranean. Orange has many properties, rich in vitamins C and A and also partly in vitamin B, it increases the resistance of the human body against various chemical, physical and environmental agents, especially in winter. Increases immune defenses against viruses and bacteria. They have an antioxidant action on free radicals and are anti-stress. For the daily requirement of vitamin C it is enough to eat 2 or 3 oranges a day, preferably in segments because the white part and the skin which are a source of fiber are also preserved. The Orange Ingredients: 1 l of food alcohol 650 g of sugar 5/6 untreated oranges 1 liter...

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11. Myrtle Liqueur

The Liqueur Mirto Much more than a simple liqueur. Made in  Sardinia since ancient times and subsequently also in Campania, myrtle is a real institution in the gastronomic tradition of the splendid island region, so much so that since 1998 it has been recognized by the Ministry of Agricultural Policies as Pat, Traditional Agri-food Product, thanks to the impulse of a producers association founded a few years earlier. A simple recipe Myrtle, in reality, is the name of the plant whose maceration of the berries produces a liqueur with an intense red color and an alcohol content of between 28 and 30 degrees. It is produced by adding only sugar or honey to berries macerated in alcohol and is preferably...

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10. Myrtle, Authentic Mediterranean"Pepper".

The berries of this mythological shrub are not only used for the famous Sardinian liqueur, but also in numerous recipes: from porceddu to roasts, from olives to mozzarella. Rediscovering what its role was in our cuisine until the 16th century, before the advent of oriental spices Not just liqueur, not just Sardinia. Myrtle is certainly among the spices that deserve rediscovery in the kitchen. With its strong and rich flavor, it was one of the main condiments used in the times of Ancient Rome, before the arrival of pepper definitely put it in the background. Yet the virtues of the myrtle berry are truly many. Triumph and fall of the myrtle The arrival of pepper, a very expensive oriental spice...

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