Very Cordially Yours

A collection of tasty liqueur recipes in Italian cuisine

Italy is a country of the great lasagne, the formidable polenta, the mouth-watering tiramisu, and a nation that has also given the world a host of famous liqueurs throughout the centuries: Sambuca, Strega, Limoncello. The list goes on and on.
Italians have been passionate about the art of liqueur-making since the 13th century when an eclectic combination of monks, hermits, physicians and herbalists all had their hands in making some of the finest cordials available today. And by the 15th century, Italy's tradition of liqueur making flourished and an endless variety of flavourings were used.
At this time, liqueur was regarded as a full-proof remedy, guaranteed to ward away whatever ailed you. And this isn't just superstition either. In fact, many modern medicines are based on a mixture of plant extracts and have an alcohol base. Not only that - it's not unusual for someone from the older and wiser generation to suggest that a sip of something in the cabinet will cure your toothache or stomach pain.
In 1525 a woman in Saronno created Amaretto as a gift for artist Bernadino Luini. Amaretto is a popular ingredient in desserts, particularly biscotti. This fruit based liqueur is made from almond extracts, apricot kernels and seeds. Resembling a kind of liquid marzipan, the taste is strong and sweet and is quite assertive even when mixed in cocktails, fruits, chocolates and desserts.
To make Almond Amaretto Bars, you'll need butter, salt, powdered sugar, flour, eggs, granulated sugar, sliced almonds, and of course, the essential ingredient: amaretto liqueur.
Benectine was created by an Italian monk this liqueur is thought to contain as many as 75 aromatizing ingredients combining herbs, spices, honey and brandies. Benectine has been around for several decades but only three people know the exact formula at any given time - and you thought the Coke formula was a secret. Benectine is commonly added to coffee and is used for flambéing fruits.
Maraschino is a fruit-based liqueur made from cherries crushing marasca cherries, including the pits, then distilling the mix and combining it with pure cane syrup before it is aged and filtered.
Nocino is a digestive and a traditional Romagna drink made with green walnuts. The nuts are cracked and steeped in alcohol for about two months before being filtered.
Sambuca is yellow liqueur, moderately sweet, quite fiery drink flavoured with elderberries and aniseed, herbs and roots. It's traditionally served garnished with coffee beans and set alight. For a yummy treat, try Sambuca Chocolate Sauce, which is incredible when served on top of fruit or ice cream.
Strega, the Italian name for "witch," is an orange-based Italian liqueur used in many cakes. It obtains its famous colour from the saffron added to the alcoholic infusion.
"Strega" is supposedly based on a witch's brew, an aphrodisiac love potion guaranteed to unite any pair of lovers.
And now there is Limoncello, perhaps one of the most popular liqueurs around in Italy - second only to Campari. Limoncello is the name for an Italian citrus-based lemon beverage served primarily in the summer. The real deal is made from Sorrento lemons, which hail from the Amalfi Coast. Refreshing and light, it is a terrific after-dinner drink, and it really works its charm when drizzled over ice cream or fruit salads.
Tiramisu, which literally means "pick me up," is a legendary Italian dessert based on eggs, sugar, vanilla extract, ladyfinger cookies, espresso, and rum and coffee liqueur. The cookies are soaked in coffee and layered to delicious perfection with the mascarpone filling.
Sambuca or Strega add their distinctive marks in Cassata, an Italian sponge cake filled with a sweetened ricotta mixture. In a round bowl, carefully line the sides with the sponge cake or pound cake by cutting the cake into slices, and fitting them in carefully side by side. Mix together rum and Strega, and brush it liberally over the cake lining the sides. Drain ricotta of any excess water by letting it sit in a strainer over a small bowl in your refrigerator for 30 minutes. Mix the ricotta with sugar, vanilla extract, grated dark chocolate and candied fruit, and pour this mixture over the moistened cake. Top with the remaining cake slices cut to fit. Cover, and refrigerate for a minimum of 5-6 hours, or overnight. Flip over the bowl onto a serving dish, and sprinkle with powdered sugar.

Publication Date: 2004-09-26
Story Location: http://tandemnews.com/viewstory.php?storyid=4430