Wine is an indispensable attribute of the Italian meal. It is also used as an aperitif, served with the main course, used as an independent dish with a fruit or cheese addition. Huge areas of the country are planted with vineyards, which makes it possible to produce different varieties of wines - white and red, sweet and dry, dessert and sparkling. Beer is almost never consumed in Italy. On the other hand, a bottle of Amaretto, Sambuca or Limoncello liqueur, national Grappa grape vodka, and, of course, traditional wine, brought from Italy, will be an excellent gift for a connoisseur of alcoholic beverages.
Wine
It is no coincidence that Italian wines occupy a leading position in the world market of alcoholic beverages, because the quality of the drink depends not only on the method of its manufacture, but also on the climate where the grapes are grown. Vineyards in Italy are located closer to the sun, because the country has many hills and the berries receive maximum sunlight. Most of the production and consumption of red wines. Each region boasts its own varieties. However, the pearl of Italian winemaking is the Barolo brand, produced in the province of Piedmont. The wines here are made from Nebbiolo, Dolcetto and Barbera grape varieties. However, Barolo brand wines are quite expensive (in the price category from 700 rubles), but they will undoubtedly become an adornment of any table and will be appreciated. One of the most famous brands of Italian wine is Chianti, produced in. Most often it is sold in pot-bellied bottles at a price of 300 rubles, but real high-quality wine is bottled in ordinary bottles, priced at 500 rubles or more. Choosing it is quite simple - you need to buy bottles with the image of a black rooster on a red background - this is a sign of the quality of wine that has passed all stages of control. The image of a fox sitting on pyramid-shaped barrels (the coat of arms of the papal ancient vineyards) also serves as a guideline for choosing quality wine. It is better to buy white wines produced in Puglia and Campania, as well as on the islands - Sicily and Sardinia. White wines produced in the northern Alto Adige are also considered quite good; such a bottle of wine will cost 600 rubles and more.
Grappa
As in Russia, not a single feast is complete without sake, in Russia without vodka, so it is difficult to imagine an Italian feast without a large amount of wine. However, passionate Italians are not averse to tasting something hotter, or rather Italian vodka - grappa. Moreover, grappa is grape vodka obtained by double distillation of the product of fermentation of grape pulp (skins, stems, seeds, pulp residues), which were used in the production of wine. Thus, a rather strong drink is obtained - from 37 to 60 degrees. A huge number of grappa varieties are produced in the country, which differ both in aging time (6, 12 and 18 months), on the grape variety and its quantity. The most expensive grappa is aged (vecchia), it is infused in a wooden barrel for at least a year, young (giovane), bottled immediately after distillation. Although connoisseurs prefer young grappa for its brighter and sharper taste. To make the drink more popular outside the country, many manufacturers add fruit syrup to it. For example, aromatica (aromatic) grappa is made from Prosecco or Moscato grapes. Various herbs, berries or fruits are added to the composition of aromatizzata (flavored). Grappa on cherries, currants, walnuts, almonds, cinnamon and other additives has received worldwide recognition. Although the Italians themselves prefer only the classic aroma of grapes. It is recommended to drink grappa chilled from a tall glass with a "waist".
In addition, Italian grappa goes well with coffee. If you order Caffè Corretto coffee (coffee with grappa), you can experience the real taste of Italy - passionate, invigorating and slightly bitter.
Liqueurs
Another drink that Italy boasts of is liqueurs. After all, the Italians are very inventive in the preparation of various flavor compositions. Italian liqueurs differ in the amount of sugar content and are divided into liqueurs (liquori) and amari (amari). Very sweet liqueurs include Frangelico, Sambuca and Amaretto di Saronno. Amaretto is drunk after meals or used in the manufacture of cocktails and pastries. Of all the varieties of Sambuca, Italians prefer sambuca molinari, which is served with three coffee beans floating in it, meaning health, wealth and happiness. Semi-sweet liqueurs include the famous Limoncello, made in those areas of the country where lemons are grown, in particular the area of the Neapolitan Riviera. The most delicious is Limoncello, produced in small private enterprises. There are other semi-sweet liqueurs - Sinar (Cynar), Campari (Campari), Strega (Strega). Italians themselves love to mix Campari with white wine and soda, often used as an aperitif. If you are not a sweet tooth, Italy offers to try its bitter liqueurs. Although there are sweeteners in them, liqueurs are considered bitter due to the mixture of herbs used in their manufacture. Such liqueurs are considered healthy and often their recipes are taken from the secret books of medieval monasteries. The bitterest liqueurs are Petrus and Fernet Branca. These liqueurs will appeal to men more because they are quite strong. But the liqueurs Amaro Averna, China Martini, Amaro Lucano, Centerbe, Rabarbaro Zucca are bittersweet. There are several other types of Italian liqueurs that can be purchased as a gift or addition to the festive table: Godiva (chocolate liqueur), Maraschino (cherry liqueur), Melon (melon liqueur), Metzaluna (bright red juniper-based liqueur), Nocino (from green walnuts, cloves, cinnamon and other spices).
Beer
Speaking about Italian traditional drinks, it is worth paying attention to such a relatively unusual drink for this country - beer. Of course, the superiority of the Czech Republic, Austria, Germany and some other countries in the production of this drink is undeniable, but due to its rarity, Italian beer can become an exotic present. In most stores in Italy and in the menu of bars and restaurants, two types of beer are offered - Birra Moretti and Peroni, but it is better not to buy them. It is necessary to look for the products of small breweries and small factories, which are numerous in the country, the quality of the product of which can compete with countries - "beer magnates". One of the old-timers of the beer industry in Italy is the Birrificio Baladin brewery, located in the Piedmontese town of Piozzo. It produces aromatic malt beer "Nora" ("Nora"), rather strong and bitter "Open" ("Open"). The same brewery produces beer with the addition of various spices and herbs - "Isaak" ("Isaak") with the addition of coriander, "Erika" ("Erika") with honey and others. The Birra del Borgo brewery boasts a strong, bitter Pilsner beer called "My Antonia". It also produces beer with the addition of chocolate, coffee. Beer with the addition of chestnut honey - CastagnAle. The beer "25dodici" has a spicy taste of dried fruit and caramel. Here you can find different types of beer, suitable for various dishes or used as an aperitif. In the town of Busseto is the Birrificio del Ducato brewery, the main product of which is the Verdi Imperial Stout, a black, strong beer with the addition of chili peppers. This beer is recommended to drink in the cold season. Beer "Viaemilia" ("Viaemilia") with a touch of acacia honey is ideal for cheeses. "New Morning" with the addition of coriander, wild flowers, ginger and pepper goes well with seafood and cheeses. "Chimera" ("Chimera") has a smell of caramel and fruits. In addition to those listed, the factories in Italy produce a huge number of varieties of different beers, among which anyone can find a drink to their taste.
is a country of great winemaking traditions. Historians claim that it was here that the alchemist monk Valentius discovered for the first time in Western Europe an extraordinary elixir that can restore youth, strength and enthusiasm. So by distillation of fermenting substances, strong alcohol was obtained. Alcohol of Italy is something!
Italians could be called the most drinking nation, if not for one "but". They drink mostly wine. Moreover, food in no way serves as a snack, rather, on the contrary, Italian alcohol is drunk for the sole purpose of improving digestion. Therefore, any meal here is not complete without a couple of glasses of light wine. From century to century, unique varieties of grapes have been nurtured, and the history of winemaking, three millennia long, has made it possible to build this process to perfection. Moreover, each province became famous for its variety.
Wines, liqueurs, grappa...
Franciacorta is a local champagne produced near Lombardy. Veneto za Amarone is a unique dry wine made according to a special recipe by drying grapes. Dessert wines from the province of Veneto are also famous, which connoisseurs know as Reciotto. The most popular Chianti in the world, born in Tuscany. Well-known brands are not affordable for everyone. Cheap Italian wine can also be of excellent quality if it is aged and natural.
In addition to wines, it can be proud of a variety of liqueurs, on the basis of which many different cocktails were invented. Since liqueurs are usually drunk as an aperitif, most of them have a slightly bitter aftertaste. It is believed that it is he who contributes to the good absorption of food.
Separately, mention should be made of grappa. The history of this strong (up to 50%) alcoholic drink is closely connected with winemaking. After all, it appeared only because it was a pity to throw away various wastes from the production of wines: grape cake, seeds. At first, grappa was considered a drink of the poor, because its only advantage was a quick intoxication. But as the years passed, the production process of the drink gradually improved. Now, some connoisseurs believe that Italian grappa is even superior in taste to some wines, the production of which took the best part of the harvest - juice. And the taste of alcohol, like that of wines, can be very different and unique. It all depends on the raw materials and exposure.
Drinking culture in Italy
In Italy, as in any other country, drinking in the morning is considered bad manners. And consume too much too. Locals come to bars and pubs closer to dinner to enjoy an aperitif, a leisurely conversation or just sit quietly, immersed in thought. A glass of light white wine, campari, vermouth with olives or biscuits is appropriate here. Italians have a particular passion for orange aperol. In addition to the low-alcohol (11%) base, it includes cinchona, spices, rhubarb and bitter orange.
And when the bitterness of the aperitif gave the body a signal about the imminent meal, the meal follows immediately. Even children in Italy are allowed to drink wine with their food.
Ancient traditions prescribe several rules. In no case should wine be drunk like water - in large sips. "Relish" is the right word for an Italian meal. A small sip of wine should be held in the mouth, feeling the richness of the taste of an excellent drink on the back of the tongue. And first, be sure to enjoy the bouquet of aroma. Alcohol of Italy - for aesthetes!
In the Apennines, it is not customary to finish the rest of the wine when the plate of food is empty. The most correct would be to "stretch" the amount of alcohol for the entire lunch or dinner.
Next comes the digestif. And again, alcohol is used exclusively for medical purposes. After all, dessert also requires a special approach. For a digestif, strong drinks are usually served. It can be grappa, dark fortified wines, whiskey. But the amount drunk rarely exceeds 50 g.
The high culture of drinking alcohol in Italy is evidenced by at least the fact that in Italy it is allowed to sell it from the age of 16. And even more that there are no sobering-up stations in the country. A drunk on the street will cause both surprise and contempt - a person does not know how to drink.
What to try? What to buy?
Every year at the end of September, Alba hosts a wine festival. On this day, all of Italy is presented in a huge number of varieties and tastes. More than half a thousand different brands of wines are offered for sampling by cheerful Italians. Try - don't try. But it is better to stop at something less diverse. For example, discover sambuca. This is a kind of anise liqueur, which is usually drunk warmed up. Most often it is set on fire right in the glasses. There is another way to drink the drink - the so-called "sambuca with flies." Three grains of coffee are placed in a glass as the personification of wealth, health and happiness. Moreover, at the end of drinking, the grains must be chewed.
Tourists often buy Italian alcohol as souvenirs. You can hardly surprise a European with the taste of the same martini or baileys, but beautiful bottles and the original taste of citrus Limoncello, almond Amaretto Disaronno, licorice Laquirizia will be an excellent gift for friends or just a fragrant reminder of.
Popular drinks:
Italian wines and spirits (amaretto, grappa, campari, limoncello, sambuca)
coffee (cappuccino, espresso)
Grappa, also known as grappa wine- Italian grape alcoholic drink with a strength of 40% to 55%. Made by distilling grape pomace (which is often named after the French word marc), i.e. the remains of grapes (including stems and seeds) after they have been pressed during the winemaking process. Initially, grappa was produced to dispose of production waste at the end of the wine season, but quickly became a source of profit and was put into mass production. Today grappa is sold all over the world.
Grappa was originally made in the town of Bassano del Grappa, near Mount Grappa.
The taste of grappa, like the taste of wine, depends on the variety and quality of the grapes used. However, many manufacturers add fruit syrup to sweeten and soften the taste to make grappa more salable in the US market.
Grappa is usually consumed chilled and rarely mixed with anything. However, exceptionally good quality grappa is often consumed unrefrigerated (room temperature) to get a taste. Sometimes, usually in Italy, grappa is added to espresso and is called such coffee. Caffè Corretto.
Classification:
giovane (gyovane) - a young grappa, it is also called bianca ("white"), since it is colorless;
· affinata in legno (affinata in legno) - grappa aged in wooden barrels for 6 months. This grappa has a softer and more harmonious taste;
invecchiata (invekkyata) - grappa aged in barrels for at least 12 months;
stravecchia (stravecchia) - a very old grappa or rizerva (ridzerva). This grappa is aged in barrels for at least 18 months.
Grappa can also be:
aromatica (aromatic) - fragrant, made from aromatic grape varieties, for example, from Moscato (Moscato) or Prosecco (Prosecco);
aromatizzata (aromatizata) - flavored grappa infused with berries, fruits, herbs (cinnamon, almonds, black currants, strawberries, etc.).
If the pomace contains at least 85% of grapes of one variety, such grappa receives the definition of single-varietal (monovitigno (monovitigno)), in contrast to others - multi-varietal (polivitigno (polyvitinho)). Grappas can also be classified by region of production: Veneto, Friuli, Piedmont, Liguria and Tuscany.
Limoncello(ital. Limoncello) is a popular Italian lemon liqueur. For the most part, it is produced in southern Italy, in particular, on the Amalfi coast, on the islands of Capri, Ischia, in Sicily, Sardinia.
The liqueur is produced by infusion of lemon peel (not distillation), so limoncello contains a large amount of vitamin C. The infusion period is usually 3-5 days. The drink also contains alcohol, water and sugar. The final stage of production is the emulsification of the drink in special machines.
In Italy, limoncello is the most popular local drink after Campari. Liqueur is used in its pure form, as a digestif and as a table drink or dessert, and as a component of cocktails. Limoncello is drunk chilled from small tall glasses, which are previously kept in the freezer so that the walls are covered with a thin layer of ice. Sometimes ice is added to the liquor itself. Restaurants often prepare their own liquor with a unique taste. In Russia, limoncello is still extremely rare.
A person lives without food for about a month, without water - a little more than a week. And some picky eaters can't stand a single meal without the right liquid accompaniment. The Italian gastronomic world is rich in traditional drinks that are known in many countries of the world. There is an excellent option in the republic for all occasions, whether it is a pleasant dinner with family members or a noisy party in a cafe. To dwell on something in particular, you need to know about everything. Therefore, we decided to compile a complete guide to all types of traditional drinks that temperamental Italy can please.
Alcoholic Italian drinks have gone beyond the peninsula for so long and have become loved in many countries that not everyone can tell where their homeland is. Wine and liqueurs, vermouths, spirits and much more - in Italy you will find everything. For ease of searching, we have compiled a list of alcoholic beverages in alphabetical order.
The category of vermouths (Vermut) includes red, pink and white wines fortified and flavored with various spices. The first such drink was created in 1786 in (Torino). Vermouths are recognized as traditional Italian food products and are components of many famous cocktails. Although dry white drinks are considered the merit of the French, and the Italians are credited with the invention of sweet reds, Italian factories produce all varieties of fortified wines.
(Martini) - the most famous Italian vermouth. Produced by Martini & Rossi, which has been owned by the Bacardi-Martini group of companies since 1993. The Martini brand is one of the symbols of the phrase "made in Italy" and ranks 3rd in the world among the producers of alcoholic beverages. The name "vermouth" is no longer used on bottles, since most varieties of martini have a strength of 14.4%, which is less than the rules for this category.
- Martini Bianco is a vermouth that gets its name from the white flowers of vanilla. Flavored with a mixture of herbs and sweet spices. The color is pale straw, the taste is intense with bright sweetness and a characteristic vanilla smell. Fortress 14.4%.
- Martini Rosso or Red (Martini Rosso) - a drink with a dark caramel color. It has a persistent, pleasantly bitter taste. Served with ice cubes or paired with citrus fruits. Fortress 14.4%.
- Martini Rosato is a vermouth with a balanced fruity-spicy aroma. Cloves, cinnamon and nutmeg are perfectly highlighted by the freshness of raspberry and lemon. The color is pink, but not intense. Use alone or diluted with lemon juice. Fortress 14.4%.
- Martini Extra Dry is a dry alcoholic drink born at the beginning of the 20th century. Vermouth color of light green straw. The taste is fruity-floral with a subtle smell of raspberry and lemon, accentuated by notes of iris and woody nuances. Serve on its own, chilled. Fortress 18%.
- Martini Bitter is a bitter red vermouth. The taste is emphasized by the aroma of orange and herbs. Sweetness and bitterness are nicely balanced. Shades of cardamom and cinnamon in the aftertaste are replaced by notes of rose and saffron. Martini Bitter is a wonderful base for cocktails. The fortress reaches 25%.
Cinzano (Cinzano) - drinks produced by the company of the same name in several varieties.
- Chinazano Bianco (Cinzano Bianco) - vermouth based on white wine. The color is almost absent, the taste is sweet with notes of vanilla and spices. Serve alone or in combination with juices. Fortress 15%.
- Cinzano Rosso is a drink based on red wine. The color is burgundy, the taste is citrus with notes of spices, fruits and flowers and a bitter aftertaste. Use alone or dilute with apple juice. Pairs well with cinnamon. Fortress 14.8%.
- Cinzano Extra Dry is a vermouth based on dry wine. A drink of light straw color with a bright taste, tinted aroma of berries and herbs. Acts as a component of many cocktails. Fortress 14.8%.
Guilt
Wine has become a vivid symbol of Italy, so there is an opinion that Italians drink only it. The variety of wine drinks of the peninsula is amazing. It is possible to describe their varieties indefinitely, but we will focus on the most popular among domestic consumers.
Amarone
Amarone della Valpolicella is a red dry wine belonging to the category. Produced exclusively in Valpolicella (Valpolicella) province (Verona). The uniqueness of this drink is that it is made from pre-wilted grapes. As a result of this procedure, the berries lose up to 40-45% of their mass. After the fermentation stage, the residual sugar content should be no more than 1.1 g/l. If the sugar residue is much higher, then the resulting wine is called Recioto.
The drink has a pomegranate color and a spicy taste with an almond aftertaste. The aroma is filled with notes of dried fruits and chocolate with hints of berries. The alcohol content is about 14%.
It goes well with stewed vegetables, fried meat (especially with game), various types of cheeses. Serving temperature from 18 to 20 degrees.
(Asti) or Asti Spumante (Asti Spumante) is a white sparkling sweet wine of the DOCG category. Produced from white Muscat grapes by double fermentation (Martinotti method). A pale yellow drink with a sweet, balanced taste. It has a characteristic aroma of white muscat. Alcohol content 7-9%.
Perfectly harmonizes with fruits and sweets, it will be a wonderful end to the dinner. Serving temperature 6-8 degrees.
Bardolino is a red dry wine of the DOC category from the province of Verona. The main grape varieties are Corvina, Rondinella and Molinara. The drink is ruby red with a cherry hue, darkens as it matures. Harmonious fruity taste with slight bitterness. Fortress 10.5%.
Use bardolino with soups, fried meat, snails and mature cheese. Temperature for serving 16-18 degrees.
(Barolo) - dry red wine from the area (Piemonte). It is made from the Nebbiolo grape and is often referred to as one of Italy's finest wines. It takes about 38 months from harvest to release of the drink, 18 of which Barolo matures in wooden containers. Color varies from ruby to garnet depending on age. The taste is rich with rose notes and aromas of dried fruits, mint, plum and white truffle. Tannin is pronounced. Alcohol content 13-15%.
Barolo is a great pairing for low protein dishes: stewed vegetables,. In Piedmont, wine is served with grilled meats. Serving temperature 16-18 degrees.
Gavi is a dry white wine from the province of Alessandria. Since 1998 it belongs to the DOCG category. Made from Cortese grapes. It has a straw color and a neutral, mild aroma. The taste is rather sour with persistent fruity notes.
The best is a young wine aged for about a year (maximum age 2-3 years). Gavi pairs perfectly with fish. Serving temperature 9 degrees.
Chianti is a DOCG dry red wine from the Tuscany region. It is produced from Sangiovese grapes (Sangiovese), but the presence of no more than 10-15% of other permitted varieties is possible. The color of the drink is ruby, turning into garnet with age. The taste is fruity, harmonious with a rich wine smell and aroma of violets. The minimum fortress is 11.5%.
Lambrusco is the name given to various wines made from the grape variety of the same name, some of which are classified as DOC, others as IGP. The most valuable is Lambrusco di Sorbara from the province of Modena. It is a red dry or semi-sweet wine with aromas of strawberries, raspberries and cherries.
There are sparkling wines Lambrusco in dry, semi-sweet and sweet varieties.
The drink harmonizes well with pork, lamb, hard cheeses. In cooking, it is used to prepare dishes such as risotto. It is the basis of some cocktails. Serving temperature 14-16 degrees.
Over the past 10 years, the popularity of the “boiled” drink has grown significantly in the republic. There is a steady increase in the number of small breweries in the country. Italians prefer classic beer with a strength of no more than 6%.
- You will be interested: ?
Non-alcoholic
Alcohol is good in the right place at the right time, and light “elixirs” brighten up weekdays. And although modern Italians are not alien to foreign trends in the form of cola and fanta, there are still non-alcoholic drinks 100% “made in Italy”. Effervescent waters and fragrant juices are ideal for summer heat, hot coffee for winter evenings.
Carbonated
Italy ranks 1st in Europe and 3rd in the world in terms of mineral water consumption.
The inhabitants of the country prefer it as a regular drink. Mineral water and wine are the most common drinks with meals. Sweet carbonated waters are more often drunk during snacks.
Aranciata is a drink made from orange juice, water, sugar and carbon dioxide. This is a more natural analogue of Fanta, invented in 1932. The Sanpellegrino company produces aranchata in two varieties: regular and bitter. Due to the high quality of water and the natural taste of orange, the drink overtook its American counterpart in sales.
Crodino is a non-alcoholic Italian aperitif. Appeared on the beverage market on December 1, 1964 under the name Picador, then became the "Blonde" (Biondino), and on July 14, 1965 acquired its final modern name.
The recipe of the drink is kept secret, it is only known that among the ingredients there are cloves, cardamom, coriander and nutmeg. The solution is insisted in oak barrels in order to give it a characteristic bitterness. Crodino has an orange color and a spicy taste. Used alone and as part of non-alcoholic cocktails.
Sanbittèr is a bitter soft drink used primarily in cocktails as an alternative to Campari. It began to be produced in 1970 under the name San Pellegrino Bitter. Today it is called shorter, but the recipe remains original.
It is a strawberry-colored drink with citrus and herbal flavors. In addition to the classic red (Rosso), there is also Sanbittèr Dry (no dyes) and Sanbittèr Gold (yellow). Sunbitter is popular among the youth of Italy as an everyday drink.
Chinotto or Kinotto (Chinotto) is the most famous non-alcoholic drink in Italy. It is produced from citrus juice (Citrus myrtifolia) and other plant extracts. It is sparkling dark water with a bitter taste.
The modern version is much sweeter than the original. Chinotto is the Italian answer to American Coca-Cola. The best-selling brand of the drink is Sanpellegrino, although connoisseurs claim that Neri produces according to the best recipe.
Coffee
When you think of Italian coffee, espresso is probably the first thing that comes to mind. If you order coffee in Italy, you will automatically be served espresso. This is the favorite drink of the inhabitants of the republic. It is drunk not only for breakfast, but throughout the day in small cups. Espresso in combination with a variety of additives gives other varieties of an invigorating drink.
Cappuccino is a coffee drink traditionally made with double espresso, milk and foam. Its name translates as "hood", which is associated with the color of the hoods of the monks of the Capuchin order. Cappuccino variations involve the use of cream instead of milk, cinnamon and chocolate chips.
They drink it in small volumes (about 180 ml) with a foam layer of about 1 cm. Modern Italians enjoy cappuccino only until 11 am. If it is served in the evening, although not often, then they drink coffee only after dessert.
Caffè d'orzo is an Italian decaffeinated coffee drink. At its core, it is not coffee, as it is 100% barley. It is dried, roasted and ground.
Orzo is very similar in color and taste to coffee. This is a great option for kids and people with caffeine issues. The addition of citrus fruits to the drink makes it taste delicate.
Coffee latte (caffelatte) is a coffee drink, partly similar to cappuccino. If you order just a latte from an Italian bartender, you will probably get a glass of regular milk. The literal translation of the name is "coffee with milk". In this variant, the amount of the milk component is 2 times more than the coffee component. Therefore, like cappuccino, Italians drink latte coffee only until 11 am. There is an ice-cold variety in which espresso and milk are poured over ice cubes. But it is more common in the US than in Italy.
Macchiato is a coffee drink with a small amount of milk. As the Italians say: "Espresso married cappuccino, and they had a slightly frothy macchiato." The idea is that the milk component does not overwhelm the taste of the coffee, but adds a hint of sweetness. There are several varieties of the drink: Caldo (with a spoonful of milk), Freddo (with a drop of cold milk), Con schiuma di latte (with milk foam). Italians drink macchiato at any time of the day.
Marocchino is a coffee drink created in Alessandria. This is an espresso with a layer of milk foam poured into a glass mug that has been sprinkled with cocoa. It is more milky than macchiato. In northern Italy, espresso is mixed with thick hot chocolate and topped with froth.
Ristretto is a traditional strong espresso. To prepare it, 60 ml of water is passed through 14-18 g of ground coffee in a coffee machine. In this way, a very rich dark chocolate-colored drink is obtained.
Despite the high content of coffee, ristretto has much less caffeine than espresso. This is due to the fact that essential oils are primarily released into the water, which are responsible for the characteristic coffee aroma. The caffeine is extracted later. The taste of the drink is thick, rich. Ristretto is served with a glass of cold water so that in alternation each new sip of coffee feels like the first.
Shakerato is a coffee-based drink made with espresso, vanilla liqueur and a few ice cubes. It is prepared in shakers to get a frothy consistency. It is very refreshing on hot days.
Juices
Juices are by no means what glorifies Italy, but they are very popular among the inhabitants of the country. According to the legislative act of May 21, 2004, Italian juice producers are required to classify their products as follows:
- Fruit juice (Succo di frutta) is a product obtained from fresh fruits and containing 100% juice.
- Concentrated fruit juice (Succo di frutta da concentrato) is a drink made by reconstituting concentrated fruit juice. This procedure must be carried out by adding pure water only.
- Nectar (Nettare) is a mixture of water and fruit puree, the content of which varies from 25 to 50% of the total volume, depending on the type of fruit.
- Fruit-based soft drink (Bevanda analcolica a base di frutta) - the content of the fruit part is from 12 to 20%. Often, the percentage of juice is not indicated on the label of the drink.
Another good news is that in Italy in 2015 a law was passed according to which natural juices should not contain sugar, since natural fructose gives the drink sufficient sweetness.
This is how all Italian traditional drinks merged into a single sea of information. Love openly, laugh heartily, travel with passion, and remember: “One does not live to drink. They drink to live. Life is easy and varied. Live like Italians!”
Strong national drinks, like, are not only an addition to the universally popular, but also an independent trend that has won worldwide recognition.
And they may not be on the restaurant menu, but vermouth, bitters, sambuca, grappa and the famous limoncello are a must.
Strong alcohol from Italy
Vermouth CINZANO
Created by the brothers Giovanni Giacomo and Carlo Stefano Cinzano.
CINZANO Bianco
CINZANO Bianco is a full aromatic wine with a refined taste and spicy aroma with hints of herbs and citrus fruits.
CINZANO Rosso
CINZANO Rosso has a dark red color and a pleasant aroma. Sweet, refreshing, with hints of citrus and berries, leaving a slightly bitter aftertaste, yet rich and deep.
CINZANO Extra Dry
CINZANO Extra Dry is a special dry wine with a natural, not too intense color. The bouquet of wine is lively, changeable, with hints of fragrant herbs.
Bitter
Bitters are not amenable to precise definition. Raw materials, strength, composition - everything can vary. The only thing in common is that they all have a well-pronounced bitterness in taste (from the English bitter - “bitter”). There are bitters (if they include, for example, medicinal herbs) that can be consumed only in minimal quantities. It is believed that such drinks promote digestion and have an anti-hangover effect. CAMPARI bitters are still produced according to the secret original recipe, compiled in Milan in 1861. This product is obtained after the infusion of aromatic and citrus herbs on selected high-purity spirits. The bright ruby color of CAMPARI bitters is due to the presence of a natural dye - carmine.
Aperitif
Aperol aperitif is a light 11-degree drink with a fruity, slightly bitter taste, with notes of orange, rhubarb, cinchona and a dozen other aromatic plants that grow in the province of Piedmont. It has tonic and refreshing properties. Color - orange-red. In 1950, the legendary Aperol Spritz cocktail was created, consisting of three parts of Prosecco sparkling wine, two parts of Aperol and mineral water.
Sambuca
The most popular club drink sambuca, the secret of whose composition is jealously guarded by manufacturers, is made from wheat alcohol, sugar, star anise and a bouquet of aromatic herbs. There are several options for the appearance of the word "sambuca": either from the scientific name of the Sambuca Nigra elderberry, which grows in abundance throughout Italy, or from the Arabic word zammut, which roughly translates as "pleasant aroma".
Limoncello
Limoncello is another drink that is gaining more and more popularity. This is a bright yellow lemon liqueur, which is produced in southern Italy. It is prepared from lemon peel, alcohol, water and sugar.
Grappa
One of the strongest most popular drinks in Italy itself is grappa. It is obtained by distillation of grape pomace, skins and seeds. The homeland is the city of Bassano del Grappa. Grappa is usually drunk chilled and rarely mixed with anything. The process of drinking aged grappa is similar to cognac. Sometimes it is added to espresso.
