Italian alcoholic drinks are loved in many countries, and are perceived not only as an original product from the peninsula. Many people of other nationalities prefer Italian-made alcohol. Consider the most popular options, as well as recipes for cooking some varieties.
About wine
Italian drinks, such as wines, occupy leading positions in the global market. This is due to the fact that the quality of a noble product depends not only on the recipe and production method, but also on the climatic characteristics of the growing region. Vineyards on the Apennine Peninsula are as close to the sun as possible, each region has its own characteristics. A large proportion is red varieties.
The most famous and appreciated brand is Barolo, made in Piedmont. For the production of grapes used grapes Dolcetto, Barberra, Nebbiolo. This wine belongs to the category of elite and expensive Italian drinks. Another popular wine is the Chianti, made in Tuscany. It is usually sold in blown containers or regular bottles. In order not to make a mistake when choosing, you need to pay attention to the presence of a black rooster on a red background, as well as a fox sitting on a pyramid of barrels. White wines produced in Sicily, in Sardinia and Campania also have a high reputation among connoisseurs of this product.
About grappa
This Italian strong drink can be compared with vodka in Russia or sake in Japan. Residents of sunny Italy do not mind tasting their own vodka at feasts. According to the recipe, grappa is made from grape pulp by fermentation and double distillation. The strength of alcohol varies from 38 to 60 degrees.
Italians produce a lot of grappa varieties, characterized by grape musts, aging period (from 6 to 12 months). The most expensive is the vecchia variety, aged in wooden barrels for at least a year. Many connoisseurs prefer young varieties due to a more pronounced and harsh taste. Some types of grappa for export are diluted with various ingredients, including berries, nuts, spices, fruits, and sweet syrup. It is recommended to use this product from a chilled tall glass with a narrowing in the middle. It is worth noting that this Italian drink combines well with coffee, creating a unique taste and aroma of real Italy.
About liquors
Various liquors are quite common on the Apennine Peninsula. Locals are very inventive in compiling a variety of flavor combinations. Between themselves, the varieties of these Italian drinks vary in sugar content, are divided into two types: liquors and amari.
Among the sweetest drinks in this category:
- Frangelico.
- "Sambuca."
- Amaretto.
The latter variety is often used for baking and cocktails. The famous "Limoncello" refers to semisweet liquors, made in the region of the Neapolitan Riviera. Among other drinks from this list are Sinar, Strega, Campari. The latter product is often used as an aperitif.
Guests of Italy are advised to try bitter liquors, which include mixtures of various herbs. It is generally accepted that they are useful for the body, and their recipe is taken from secret monastery books. The product is considered a strong Italian alcoholic beverage.
The following liquors are suitable as a gift or for a festive table:
- "Fernet Branca."
- "Petrus".
- Amaro Lucano.
- "Maraschino."
- Metsaluno.
- "Nachino."
The last two varieties include juniper, green walnuts and seasonings.
Beer
Despite the fact that beer does not belong to the original Italian alcoholic drinks, there are many varieties that make it unusual and exotic. In most breweries in the country, you will definitely find two varieties - Moretti and Peroni. However, experts do not particularly recommend them. They advise purchasing the products of small private breweries that produce varieties that are in no way inferior to beer magnates.
The oldest producer of the drink in Italy is the Birrifico Baladin company, located in Piazzo (Piedmont). Varieties of beer are produced here, which add a variety of seasonings, herbs and spices, a strong bitter Open variety, honey variety Isaac.
Another brewery called Birra del Borgo specializes in making Pilsen beer with bitterness (May Antonia). It also produces varieties with the addition of coffee, chocolate, chestnut honey, caramel and dried fruit.
Among the other popular Italian spirits in the beer segment, the following varieties can be noted:
- Imperial version of Verdi. This is a black strong beer with the addition of chili peppers. The product is advised to use in the cold season.
- "Viaemilia" has a honey flavor, is optimally suited to cheeses.
- "New Morning", made according to a special recipe with the addition of wild flowers, peppers, ginger, goes well with seafood.
- "Chimera" with the aroma of caramel and fruit.
Italian Beverage Recipes
Our compatriots love various liquors no less than Italians. Limoncello can be prepared without departure, at home. A step-by-step method is given below:
- Lemons are washed in warm water, peeled from the zest, leave a whole white pulp.
- The peel is placed in a three-liter jar with vodka and fruit, left in a warm place for 1.5-2 weeks. Containers must be protected from direct sunlight. The contents of the vessel must be shaken every day.
- The infused liquid is filtered through a sieve or gauze.
- To make syrup, sugar is dissolved in a saucepan with heated water. It is boiled for five minutes, timely removing the emerging foam.
- The mixture is cooled to room temperature and mixed with tincture.
- The product is bottled, hermetically sealed and insisted for another week.
- The drink is consumed chilled.
Amaretto
The main component of this liquor is almonds (sweet and bitter). In addition, vanilla is included in the recipe, as well as aromatic herbs and roots. To neutralize the effects of hydrocyanic acid found in almonds, apply grape syrup.
The rich dark brown color is the hallmark of Amaretto. In addition, the liquor is bottled only in square bottles. This configuration was invented by the glass blowers of the island of Murano, so that a person can choose the right drink even in the darkness of the wine cellar. The original recipe contains fruits, apricot kernels and a collection of 17 herbs. Often the drink is served pure with ice or in combination with coffee, cranberry or orange juice.
Sambuca
This sweet liquor includes aniseed flavored oil, several types of herbs, alcohol, purified water, sugar. In addition, the original recipe provides hoods and distillates from elderberry and anise. The consistency of the liquor is quite thick and oily, and the taste is different anise finish.
The Witch (Strega)
This drink is based on herbs, its recipe was developed in 1860. The product got such a strange name because of a legend that speaks of witchcraft in the city of Benevento. A typical yellow hue is achieved thanks to saffron, a sweetish aroma contains notes of fennel and mint. In addition, the drink recipe includes over 70 components that are kept in the strictest confidence. Even on the factory packaging with ingredients there are no inscriptions, employees distinguish them only by the numbers on the labels. The strength of the drink is about 40 degrees, it is used in its pure form.
Chinar
The bitter tasting liquor contains 13 flavored herbs; the name of the drink comes from the botanical name of the artichoke (Cynar scolymus). The leaves of this particular plant give the product an original flavor. The drink has a dark brown color, has a bitter taste with a sweetish aftertaste. It is part of various cocktails, the fortress is 16.5 degrees.
In conclusion
The market includes not only Italian drinks, the names of which are indicated above. Among interesting and new trade samples, we can mention our own whiskey variety, presented by one Puni brand. The strength of alcohol is up to 46 degrees.
Italians have their own cognac. For the past 60 years, all varieties have been called brandy. Fortress - 38 degrees, the recipe uses distillation of grape must.
Own grain vodka in Italy is represented mainly by wheat varieties. The 40-degree drink was presented by four brands: Roberto Cavalli, Keglevich, VKA, V. Gallery. In some varieties add peach, lemon, orange and other types of juice.