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Contents of the Book
A Dinner in Bellagio
Liqueurs
Pastries and other recipes
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carlottamelzi@mail.com
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Popular Posts
BASIL LIQUEUR
Ingredients: 80 basil leaves 1 liter alcohol 95° 3 ½ cups of sugar 1 liters water Wash and dry 80 basil leaves. Put the...
RICOTTA AND TANGERINE PUDDING (Typical Sicily recipe)
Ingredients (for 4 servings): 2 tsp gelatin powder 8 tangerines 6 tablespoon of honey (better acacia honey) 1 ½ cups of Ricotta ...
Prickly Pear Ratafià
Ingredients: 1 liter of alcohol at 95º 10 well ripe prickly pears 2 ½ cups of sugar 1/2 liter of water Peel a...
Blueberries Grappa
Ingredients: 1 liter of Grappa 3 handfuls of ripe blueberries 4 tbsp honey the zest of 2 lemons P Put all th...
Lavender Biscuits (Typical Alto Adige recipe)
Ingredients: 9 tbsp of butter 7 tbsp of sugar 10 tbsp of flour 1 egg 1 tbsp dried lavender flowers 1 tsp baking powder...
Dried Figs Ratafià
Ingredients: 1 liter alcohol 95º 3 ½ cups dried figs 1 vanilla bean 2 cups of sugar 1 ¼ liters of water Clean the dried figs wit...
Chestnut Liqueur
Ingredients: 1 liter of alcohol 95º 30 oz chestnut 1 bay leaf 2 spoons of salt 1 ¼ liters of water 5 ¼ cups sugar 1 vanill...
Prickly Pears Jelly Cake with Chocolate Sauce
NEW! Not in the Book! Ingredients (for the cake): About 6 ½ lbs prickly pears 1 lbs sugar Jelly powder Prickly Pear Ratafi...
LIMONCELLO, ARANCELLO AND MANDARINETTO (LEMON, ORANGE AND TANGERINE LIQUEURS)
Ingredients: 1 liter of alcohol at 95 º the zest of 12 lemons (10 tangerines, 6 oranges) 2 ¼ cups of sugar 1/2 liter of water...
Mistocchine (Typical Emilia Romagna Chestnuts Bisquits)
Ingredients: 7 oz chestnut flour 3 ½ oz white flour 3 ½ oz sugar 1 small glass of Anise Rosolio a pinch of salt warm wate...
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