The Italian Sgroppino is an alcohol and lemon ice cream based drink typical in Veneto. This is a perfect treat to serve between courses or to end a seafood night.
Continue reading “Sgroppino: a Refreshing and Digestive Venetian Drink”
It’s with a hint of nostalgia that we publish our new post…but we couldn’t not to share with you the recipe of Hugo Spritz, the aperitif that we’ve been sipping, together with good friends, by the sea, during our hot Italian summer.
Since the weather in Denmark seems to be promising for the next days, why don’t try it out, accompanied by fresh and healthy filled cherry tomatoes?
Continue reading “Hugo Spritz cocktail and filled Tomato Appetizers”
During this warm days, anytime is a good to have a Spritz!
The original Spritz is from Veneto region. It is born at the end of the 18th century during the Austrian domination. The soldiers and the merchants who arrived there were not used to the high alcohol content of local wines. So they started to ask the local hosts to spray sparkling water (“spritzen” in German) in the red wine or sparkling white wine.
Today this refreshing and not-too-sweet Spritz, that has spread all over Italy,
is made with Aperol or Campari liqueur (depending on your taste, the Aperol Spritz is sweeter and slightly less tart), Prosecco sparkling wine, un-flowered sparkling water and a slice of fresh orange.
Prosecco La Gioiosa is imported to Denmark by Vinimondo.dk. Drop by the new Vinimondo.dk showroom to taste or buy it.
🍷Francesca & Marinella🍴
Continue reading “Spritz: how to make the Original Italian Aperitif”
