Tag: drink

What else to drink in the fall if not the pumpkin milk? – Italian Cuisine

Pumpkin milk in autumn is the best-selling beverage in American coffee shops. Here's how to prepare it at home (with or without pumpkin!)

When Halloween is approaching, all he has pumpkin, or pumpkin, in the recipe title, try it! So also the pumpkin milk, or pumpkin spice milk, to be precise, or the pumpkin spiced milk, a drink that in autumn period goes strong in American take-away cafes, such as the famous Starbucks.

Rich in beneficial properties, the pumpkin is the autumn vegetable par excellence. But although this preparation has pumpkin in its name, among the ingredients of the original recipe there is no trace. So what would it be like?

We reveal to you this and other mysteries in ours gallery, rich in curiosity on the recipe, while below you will find the procedure to try to make it at home, in this case using instead the pumpkin.

Pumpkin milk: the ingredients

To prepare the pumpkin milk at home, get yourself: coffee, milk (cow's milk, but also soy, rice, almond … what you usually drink, in short), 100 grams of pumpkin, sugar and spices (cinnamon, nutmeg, cloves and ginger) to taste.

Pumpkin milk: the procedure

First of all, prepare the pumpkin puree: wrap the pumpkin pieces in the aluminum and bake them in a preheated oven at 180 ° for 40 minutes. Then whisk them to get a puree. Prepare some coffee (mocha or espresso is indifferent), while boiling the milk in double the amount of coffee, adding the pumpkin puree and sugar. Every so often stir with a spoon to dissolve any lumps. Add the coffee with milk and the pumpkin puree and add the spices.

If you prefer the original recipe, just remove the pumpkin puree from the ingredients … and the drink is served! Find out why in the gallery!

Here, instead, you will find many ways to give warm milk a twist on autumn and winter days!

What do I drink with chestnuts? – Italian Cuisine

The liqueur with chestnuts
The liqueur with chestnuts
The liqueur with chestnuts
The liqueur with chestnuts

Autumn is a generous season with gourmets. While woods and countryside are tinged with all the shades of green, yellow, brown and red, mushrooms, pumpkins and chestnuts are born and, in the cellars, the freshly picked grapes slowly turn into wine. In Italy, the custom of tasting autumnal products with new wine is strongly rooted over the centuries and dates back to the rural world, when entire families gathered to spend time together, accompanying chatter by the fire, with roasted chestnuts and the new wine.
A tradition that resists in some regions and that attracts many tourists every year, lovers of trekking in the woods and tasting of typical products. The best place to have this experience remainsSouth Tyrol, where the ritual has a well defined name, Törggelen: it's about a snack or dinner with speck, barley soup, canederli, spinach ravioli, sausages with sauerkraut and, naturally, roasted chestnuts, all washed down with abundant red wine. In the past the wine that accompanied roast chestnuts was the novello, better still if slightly moved, to clean the mouth from the softness of chestnuts. The choice is always valid, but in almost all Italian regions there are other red wines, young and light, which can be combined very well. For example, in South Tyrol the Schiava is fine, in Trentino the Marzemino, in Veneto the Valpolicella, in Piedmont the Dolcetto, in Lombardy the Bonarda … If chestnuts become an ingredient in a dish, the situation changes. Usually, they are paired with meat, so it is better to choose red wines that are a little more structured, such as Teroldego or Aglianico del Vulture. If, on the other hand, they are part of a dessert, the wine must certainly be sweet: in this case, excellent choices are Aleatico dell'Elba or Chambave Muscat Flètri from the Valle d’Aosta.

Here are our choices

Alto Adige Schiava Alte Reben 2018 Glögglhof – Franz Gojer
Trentino Marzemino Mastri Vernacoli Cavit
Valpolicella 2018 Familgia EasterEaster
Dolcetto di Diano d’Alba Sorì Utinot 2018 Cascina Rossa
Oltrepo Pavese Bonarda Sparkling Cresta del Ghiffi 2018 Agnes brothers
Wines for recipes with chestnuts:
Teroldego Morei 2017 Foradori
Aglianico del Vulture The Manfredi Rosso Taglio del Tralcio 2016 King Manfredi
Wines for dessert with chestnuts:
Aleatico of Elba Alea Ludendo 2015 Tenuta delle Ripalte
Aosta Valley Chambave Muscat Flètri 2017 La Vrille.

Read also

How to cook chestnuts: 10 recipes

Read also

The digestive of the autumn? With chestnuts, of course!

What do I drink with tiramisu? – Italian Cuisine

The tiramisu it is one of the most famous desserts in Italy and is widely distributed from the north and south. The original recipe includes a layer of ladyfingers, or other types of crumbly biscuits, soaked in coffee, covered with a cream made with mascarpone eggs and sugar (which in some cases can be "reinforced" with a little liqueur); the cream is finally dusted with powdered cocoa powder. Cocoa, mascarpone and, above all, coffee are ingredients that pose some problems when paired with wine.

Always sweet wines

The only certainty for the combination with tiramisu is that the wine must be sweet. If the creamy and fatty consistency of the mascarpone would suggest to accompany it with a bubble, it would be necessary to choose one with the right structure to withstand the persistent taste of the coffee. Moscato is often suggested, but it is too delicate, so it is better to move towards a red sparkling wine, like the Sangue di Giuda of Oltrepò Pavese. However, the most alcoholic wines, such as raisins, work best, especially those that are well matched with chocolate, such as a pink Moscato from Alto Adige, a Sagrantino Passito from Umbria, a Primitivo Passito pugliese or a Nero d'Avola Passito of Sicily. Another great ally to accompany tiramisu is Marsala (which can also be used as an ingredient to flavor mascarpone cream), while coming out of Italy it must be tried pairing with a French aged Maury.

Not just wine

Although it may seem strange to many, beer is also good with tiramisu. Just choose an Imperial Stout, a dark beer with an alcohol content of around 9-10% vol. It has velvety foam, almost creamy, and a flavor reminiscent of cocoa and vincaffè … Just like tiramisu. On the other hand … there is also the birramisù!





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