FoodReference.com Logo

 

FoodReference.com (since 1999)
Beverage Articles, News & Features Section

 

 

Chef working

  You are here > Home > Food Articles

Beverage Articles & NewsItaly Wines >  Emilia Romagna's Spirits

 

CULINARY SCHOOLS &
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

EMILIA ROMAGNA’S SPIRITS

     The grapes of this fertile region yield a range of wines, brandies, grappas and serve as a base for liqueurs.

     Emilia Romagna’s brandies were simple generic products generally used in informal restaurants and bars. Exports to other parts of Italy were small, and abroad, even smaller, until in 1949 when an agreement was reached with France to elimination misleading term of cognac from the label.

     Emilia Romagna’s brandy is distinctly different, aromatic, amber in colour and soft. The amber shade originates mostly from the caramel added after blending.

     This region’s brandies must be aged a minimum of one year but practically all distillers bottle after three or more years of aging at 37.5 to 43 percent alcohol by volume.

     Grappa’s history in Emilia Romagna can be traced to the era of the arrival of the technique to distill. This coincided with the accidental discovery of distillation of Arab scientist in southern Spain.

     Emilia Romagna’s grappas have been prized since the beginning, as they are aromatic, and much softer than those produced elsewhere in Italy.

     Young grappas should be served at 11 – 13 C and those barrel aged 1t 15 – 16C.

     Nocino, a specialty of Modena, is world famous and appreciated for centuries It has been ad continues to be a symbol of legendary hospitality of Modenese ever since it was created.

     The best quality walnuts of the region are selected and macerated for several months in alcohol. After pressing, sugar and water are added adjusting the alcohol content. The liqueur is then aged for a minimum of three years. Nocino contains 42 percent ABV when bottled.

     It should be served as a post prandial beverage and cool at 12C.


Article contributed by Hrayr Berberoglu, a Professor Emeritus of Hospitality and Tourism Management specializing in Food and Beverage. Books by H. Berberoglu
 

 

FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals

RELATED ARTICLES

  Italy Wines   |   Marsala, The Wine of Victory   |   Agricola Masi - Famous Wineries of Veneto   |   Ascheri - Piedmontese Winery   |  Barbera & Dolcetto   |   Barbaresco   |   Barolo, Hail to the King   |   Brunello di Montalcino   |   Campania, An up-and-coming Wine Region   |   Chianti   |   Emilia Romagna's Spirits   |   Fattoria Dei Barbi   |   Friuli-Venezia-Giulia   |   Montalcino and I   |   Piedmont's Wines of Distinction   |   Vin Santo - Italy's Specialty Wine  
  Home   |   About Us & Contact Us   |   Food Articles   |   Gardening   |   Marketplace   |   Food Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.