Tag: ancestor

Belvedere Heritage 176, the ancestor of vodka – Italian Cuisine


The new distillate of the Polish brand aims to recover the ancient traditions linked to the malting and roasting of rye. And the result is something truly unique

On the one hand, the desire to recover the most ancient traditions, digging up to the roots of the great distillates of Eastern Europe. On the other hand, however, the desire to amaze, to innovate, and to create something absolutely unique. Belvedere, the prestigious Polish brand known throughout the world for its vodka, presents Heritage 176, a brand new rye malt distillate intended only for clubs and the most exclusive occasions.

When vodka returns to its origins

According to the definition of the U.S. Bureau of Alcohol, Tobacco and Firearms, the US government agency that regulates the circulation of alcoholic beverages in the stars and stripes, when we talk about vodka we refer to a "neutral spirit, without any particular character, taste or color" . A definition that certainly is close to many products of Polish origin, where the use of local rye it is able to give the distillate a rich series of specific characteristics. Belvedere reiterates this loudly, through its vodka proposals, of course, but even more so with the new Heritage 176, a blend of Belvedere Vodka Pure with – in fact – a rye malt distillate. A reference that somehow recovers an ancient process of the Polish tradition, where the malting in the oven and the roasting of rye was used to reveal its deepest and most distinctive aromas: it is a technique with which the very first rye distillers activated the enzymes present in cereals, starting the process of transforming starch into sugar, before fermentation.

What should we expect from Heritage 176

Heritage, because his is a direct reference to the great Polish tradition; 176, because those are the degrees Fahrenheit that the ovens reach during the last part of the rye malting process, also called kilning. Yes, but what concretely characterizes this fine distillate, which we can find not only in the best Italian cocktail bars, but also in the most prestigious wine bars and on a series of selected e-commerce platforms? First of all a very particular perfume, marked by notes of baked rye bread and of nuts, with hints of caramel, shortcrust pastry and various spices that make their way through alcohol. Hints that are also found perfectly on the palate: tasting it in purity it is possible to perceive a rich and velvety texture, which opens with a mix of toasted rye, walnuts and honey, to then end with a memory of spice and overall sweetness.

A proposal for a sweet and fresh cocktail

Not a simple vodka, in short, but a distillate with an identikit that is anything but obvious, which can obviously become an excellent basis for some creative experimentation in mixology. An example? Belvedere B, a cocktail of which you can find the recipe below, which enhances the hints of honey of Heritage 176, enriching everything with a pinch of freshness and acidity.

Belvedere B

30 ml Heritage 176
22.5 ml fresh lemon juice
15 ml Honey Mix
Topping: lemon zeist

Shake in a blender with plenty of ice and then strain into a martini glass. Top it all off with a lemon zeist.

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The ancestor of gingerbread … is without ginger – Italian Cuisine

The ancestor of gingerbread ... is without ginger


The original recipe of the gingerbread ancestor, or the French spice pan called pain d'epices, did not really include ginger

Among the many varieties of spicy bread, the gingerbread it is certainly one of the most famous in the world. Few know, however, that what can be considered his ancestor, or the famous French spice pan said Bread with Spices, originally he did not understand ginger among its ingredients. Let's go then to discover the origin and the history of this ancient recipe, steeped in history and flavors.

The delicious French spice pan pain d'épices

The pain d'épices is a fragrant and soft spiced bread, born in France and disseminated in various northern European countries. Although suitable for every season, it is generally considered a winter and Christmas sweet. His recipe, which varies according to the area, is very simple to prepare and generally involves the use of rye and wheat flour and honey, milk, eggs, yeast and sugar, to which are added various spices such as cinnamon, nutmeg, star anise, coriander, pepper and ginger; some variants also include cloves, fennel seeds, cardamom or orange peel.

Bread with Spices.

Before the gingerbread … there was a bread without ginger

A distant ancestor of gingerbread and gingerbread, it is precisely the French pain d'épices, among the most famous and beloved European spiced breads in Europe. Although in France, as we have seen, there are many regional variations, the most famous is that Dijon, in Burgundy. The exact name of this traditional dessert is pain d'épice, without the final "s" of the plural, and although in English it is translated with the term gingerbreadin fact not only does not contain ginger, but his recipe involves the use of a single spice, aniseed. This is confirmed by Christine Snoeckx, head of the museum space at the Gingerbread Factory Mulot & Petitjean, who in an interview said that the authentic pain d'épices does not contain ginger, they are not in Dijon, but also in many other parts of France.

The Burgundy spice pan recipe probably dates back to the 1300s when the Countess Margaret III of Flanders (present-day Belgium) after having married the Duke of Burgundy Philip of Rouvres, invented the dough using ingredients from Belgium, namely wheat flour and white honey. The first written mention of local spice bread preparation in Dijon by the local pastry chefs dates back to 1595, at the time of Henry IV, while that of production to 1711.

In short, a truly ancient tradition for a bread that is reminiscent of gingerbread … but that gingerbread is not.

Photos: Le pain d'épices de Dijon burgundy gingerbread france_Flickr_Nate Gray (cphotoj) .jpg
Photo: Gingerbread ginger bread_SKopp_Commons Wikipedia.jpg

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