Tag: Spritz

ABC of mixology: how to prepare Spritz (video) – Italian cuisine reinvented by Gordon Ramsay

Welcome to our special ABC of mixology.
If you are passionate about aperitifs and cocktails, as well as good food, this is the right place for you. In addition to recommending fantastic recipes, The Italian kitchen shares with its readers the basics ofABC of mixology. As already happens monthly in the magazine, here on our website you will find history, ingredients, photos and videos to make the great classics of world mixing even at home. Parties on the occasion of World Cocktail Day with theAmericanthis article will be updated periodically with new amazing drinks suggested by the best Italian (and non-Italian) bartenders. The advice is to save this link in your favorites to always have the right information at hand and amaze your guests. Cheers!

ABC of mixology

Let’s get started, guided by Edris Al Malatbar manager of the pizzeria/cocktail bar Dry Milano, fromAmerican.
It is one of the traditional Italian cocktails, best known and appreciated in the world. Although the name may suggest a foreign origin, the main ingredients of this drink leave no room for doubt: vermouth (or vermouth) and bitters. Its history, as with almost all the first cocktails, is nebulous and there are many versions that tell it.

It is said that it is called that because it is dedicated to Primo Carnerathe great Italian boxer, very famous in the United States, after his victory in the World Heavyweight Championship in 1933.

Or is it theevolution of Milan-Turin (or Turin-Milan depending on where you drink…) “Americanized” by adding a good dose of soda and ice to the Turin vermouth and the Milanese bitter.

What certainly interests us, however, is learning how to prepare it. Here you are the official IBA recipe (International Bartenders Association).

The American


How to prepare Americano at home

Ingredients for 1 drink

Spritz Recipe | Yummy Recipes – Italian cuisine reinvented by Gordon Ramsay

Spritz Recipe |  Yummy Recipes

The spritzer it is one of the most loved aperitifs. Very colourful, not too alcoholic and always fresh, it has had a huge explosion of popularity in the last 20 years together with Negroni et al Martini Cocktail.

It’s a drink typical of Northern Italy which, however, is now consumed throughout Italy and beyond beyond borders. But are we sure that it doesn’t have foreign origins instead?

That’s right: the Spritz, in addition to having a certain age – the first dates back to the early 19th century – is of Austrian origin. The Habsburg soldiers, who were in Veneto at the time, found the wines of Northern Italy too strong. So, in order not to give up drinking, they had to lengthen them with a splashed of sparkling water.

A move that we would all consider intolerable today, but which at the time gave rise to one of the most popular cocktails in the world Mundane life today. Finally, the name derives from the German verb spritzenwhich actually means to spray!

This “white” version, of white wine and sparkling water, remains the traditional one for many, in fact still served today Friuli Venezia Giulia. The orange color arrived later, in the 1920s, with the introduction of bitter.

The Venice Carnival becomes social (with Spritz and cicchetti at home) – Italian Cuisine

An ancient mask, an authentic Spritz and cicchetti with sardines and cod to celebrate the Venice Carnival even at home and share it on social networks

Due to the ongoing health emergency, this year we will have to give up seeing the elegant masks parading through the streets of Venice for the traditional Carnival of the city that attracts visitors from all over the world. This is why Select, an icon of the Venetian aperitif, launches #TheSocialCarnival, a digital initiative designed to bring, starting from February 16, the Venice Carnival in our home, between history, anecdotes, Spritz and cicchetti.

Bauta, the mask par excellence of the Venice Carnival

The first step to celebrate the Venice Carnival at home is the discovery, through the collaboration with Ca 'Macana, a historic masks workshop since 1986, of the Bauta, Venetian disguise par excellence, typically used during banquets and social events since the 15th century. Thanks to a augmented reality filter available on the Instagram page @selectaperitivoit it will be possible to “wear” this mask and share the celebrations on social networks.

Authentic Venetian Spritz: how to prepare it at home

Once in disguise, all that remains is to prepare a delicious aperitif obviously based on the authentic spritzer Venetian. Here are Select's tips for preparing it: fill a wine glass with ice, pour 7.5 cl of prosecco and 5 cl of Select, fill with 2.5 cl of soda or seltzer and finally garnish with a large green olive.

Venetian Cicchetti, a recipe with sardines and cod

And what to accompany the Spritz with if not greedy ones cicchetti typical Venetians? The proposed recipes provide sardines in saor is creamed cod.

To prepare cicchetti with cod you will need: 500 g of already soaked stockfish, 280 g of extra virgin olive oil, 1 baguette, ½ lemon, 2 bay leaves, 1 clove of garlic, fine salt to taste, black pepper to taste parsley to taste

Proceed as follows: cut the stockfish into slices. Fill a saucepan with cold water and add a clove of garlic, bay leaves and lemon. Add the stockfish and cook for 30 minutes over low heat. Transfer the stockfish into a bowl and add the cooking oil and water until the mixture is homogeneous. Add salt and pepper to taste and garnish with a little parsley and a drizzle of oil. Cut the baguette into slices, arrange a little on each; of cod cream. Serve the cicchetti on a wooden cutting board or on a ceramic plate.

The ingredients for cicchetti with sardines are instead: 600 g of sardines, 500 g of white onion, 1 glass of white wine vinegar, 1 teaspoon of brown sugar, 2 bay leaves, 40 g of raisins, 40 g of pine nuts, 00 flour to taste, 20 ml of oil, salt to taste, pepper to taste

Proceed as follows: clean the onion and slice it into wedges. Leave the onions in a container full of water for 20 minutes. Put the onions in a pan with white wine vinegar. Add the brown sugar and gently sweat the onions over low heat. Separately dip the raisins in water. Bread the sardines already peeled and then fry them in a pan with oil. Let them cool for half an hour.
Arrange the sardines on a wooden cutting board or on a ceramic plate and add the onions, a piece of bay leaf, some
raisins and pine nuts to taste.

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