Tag: cherries

Puff pastry recipe with cream and cherries – Italian Cuisine

Puff pastry recipe with cream and cherries

To prepare the puff pastry with cream and cherries, spread a sheet of puff pastry in a pan, sprinkle it with brown sugar, prick it and bake for 20 minutes at 200 ° C.
For the cream boil 250 g of milk, 1⁄2 lemon zest, 2 beaten egg yolks with 50 g of sugar and 50 g of flour.
Joinonce cold, 180 g of whipped cream with 1 tablespoon of icing sugar. Decorated with fresh cherries.

the recipe of the liqueur with black cherries – Italian Cuisine

It is an ancient and noble liqueur, also celebrated by Gabriele D'Annunzio. It is the Abruzzo ratafia, also excellent for home-made cocktails. Here is the recipe

It was called "the liquor of notaries", but today it is very popular with women. Of the ratafia there are traces of Abruzzo since the mid-nineteenth century, when the Teramo writer Alessio de Berardinis linked the elixir based on black cherries and Montepulciano d'Abruzzo to the signing of the deeds. Hence the phrase: ut rata fiat. A handshake and a toast with a glass of "Morlacco blood", an effective name created by that ante litteram advertiser who was Gabriele D’Annunzio.



"When the word was worth more than a thousand contracts, the intense red color of the ratafia symbolized a sort of pact of blood between two people," says Anna Iannetti, soul of the laboratory of artisan spirits Scuppoz (dialect term that evokes the sound of the glass that pops) in the Teramo hinterland, which carries on with her husband Adriano Cicconi a research work linked to the typical features of the area. «Our ratafia is decidedly less sweet than the Spanish one and less spicy than the French one, we don't use syrups and we manage to get the right balance between the body of the wine and the sour note of the black cherries. It should be sipped fresh and has an alcohol content of 18 ° , explains the producer.


LˑAB Abruzzese Liquoreria

From the hills of Teramo to those of Chieti where for three years Giuseppe Simigliani, a degree in engineering and professional experience around Europe, has returned to the land, enhancing a cultivation of Amarene from Pescara. We are in Ripa Teatina, 300 meters above sea level with a breathtaking view between the Adriatic and the Majella. «After replanting this local variety, small and dark flesh, thanks to the scions of wild black cherries, today I work one hectare that I use for my Animarena: no fruit syrups, no natural flavors, only black cherries harvested at the end of spring and put at macerate in tanks with a Villamagna Doc. For the rest, our secret ingredient is time. And the ratafia lends itself to a long aging , says Simigliani who, with his laboratory LˑAB Abruzzese Liquoreria, exports its products to Australia.

Collins ratafia
Collins ratafia

Tommaso Mauro's cocktail: the recipe

Meditation, digestive, thirst quenching liqueur. The ratafia is decidedly versatile. And it can turn into an excellent basic ingredient for making homemade cocktails. Tommaso Mauro, globetrotter chietino, barman and sake sommelier, offers readers of "La Cucina Italiana" the Collins ratafia with 3.5cl of Abruzzo ratafia, 3.0cl of Gin J7 from the Jannamico di Lanciano distillery, 1.5cl of pink grapefruit juice, 1.5cl of lime juice, 3 drops of grapefruit bitter, a lemon peel, soda water. Pour all the ingredients except the soda into a shaker, add the ice and shake vigorously. Strain into a Collins Glass (tall and narrow glass) full of ice, add the soda, squeeze the lemon peel in order to extract the aromatic oils and leave the peel in the glass.

The preparation of a homemade ratafia which in Abruzzo is a tradition almost like limoncello in Campania requires much more work and patience.

Ratafia: Anna Iannetti's recipe


1 kg of black cherries

1 liter of Montepulciano d'Abruzzo, 300 g of sugar, 300 g of alcohol, 1 stick of cinnamon.


Wash the cherries, dry them and remove them from the core. Put them in a glass mouth with a wide mouth, add the wine and cinnamon. Macerate the mixture, possibly exposing the container to the sun for 40/50 days. Filter the liquid with cheesecloth, add the sugar, mixing well for a couple of days and add the alcohol. Leave to rest for a few days and proceed with the bottling of the liqueur. Which should be drunk no earlier than 4/5 months.

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42 sweet and savory recipes (and an infusion) with cherries – Italian Cuisine

42 sweet and savory recipes (and an infusion) with cherries

Cooked in wine, inside risotto, in desserts, but also to be eaten fresh. One leads to another, it's cherries!

Whether they are sweet or sour, tender or duracine, le cherries they are the most delicious fruit of the summer. Native of Western Asia, they are related to the distant rose.
Fresh and juicy, we brought many of them to the kitchen recipes to discover that even in the kitchen they do not betray their skills and with a few touches they turn creams and cakes into desserts full of temptations.

42 recipes with cherries … will they be enough?

You did not imagine that cherries could be like this versatile? We tried them in many dishes, sweet and savory. Ice cream with cherries, but also cherry strudel, in addition to the more classic tarts, cakes and savarin. But then our kitchen in the editorial office started cooking with creative seconds and sweet / savory contrasts: roast pork and duck lend themselves well to be accompanied by cherry choutney and salads also enjoy this colorful presence and in season. Ready to try our recipes?

Seven curiosities about cherries

Fruit of the Prunus cerasus, sour cherry it is distinguished from cherry by its paler red color, the greater tenderness of the pulp and the acidic and slightly sweet taste.

Sweet cherry ripens on Prunus avium, originally from the Caucasus and widespread in Italy since prehistory, as evidenced by the stones found in Neolithic sites.

Also good fresh for those who love tartar, sour cherry gives the best in cooking: the heat and sugar mitigate the pungent side and make it more sweet.

THE biggest consumers (and producers) of sour cherries are the Germans: they have dedicated to them sweets, soups, sauces … and crops also along the streets.

In his "Great Dictionary of Cuisine", Dumas says that corns are of no culinary use. He forgot that it is the only variety that can be made in spirit.

Cherry was an extraordinary success in 16th century Europe. The varieties, after two centuries of studies and crops, they amounted to about a hundred.

According to aancient belief planting a cherry tree in your garden is good for your home and offering its fruits is like offering a sign of brotherhood and friendship.

The properties of cherries

Fruit is all right and beneficial properties are created in each fruit. Cherries are no different: to begin with cherries are rich in vitamin C and A. Then they contain folic acid, calcium, magnesium, potassium. They are purifying and diuretic and help prevent cellular aging.
How many to eat per day? It is enough a handful, twenty, without exaggerating because they are slightly laxative. Never throw kernels and peduncles. The former, washed and left to dry, can be used to fill small pads: heated, they can be used to calm light abdominal cramps. The peduncles, on the other hand, are used to make herbal teas.

Herbal tea with cherry stalks

Like? Boil a liter of water and then dip a handful of dried stalks of cherries; leave to infuse for approx 10 minutes and then drink. Useful to purify the kidneys and also in case of cystitis (combined with the right therapy, even antibiotics if the doctor recommends it).

Here are some of our recipes, and many in the gallery

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