Archive for January, 2012

How to Poach Pears in Red Wine


Pears in a Row


If peaches are the Queen of Summer fruit, then surely pears reign in Winter. Poached Pears, served whole, halved or sliced, delight family and guests. Bart walked into the kitchen the other night, and I shooed him out saying I had a surprise dessert for him. (By the way, that is a really good way to get people out of the kitchen – works better than anything else I have tried.) I poured Creme Anglaise on a plate, placed a jewel of a poached pear in the center, decorated it with some poaching syrup, and presented it to Bart. His face lit up. This one is a winner.


Decorated Poached Pear


Poached pears are especially welcome now as we look for lighter desserts. Bosc and D’Anjou are the pears most often recommended for poaching, but Bartletts, red d’Anjou and Comice are my favorites. Select firm, unblemished and slightly under ripe fruit. Pay special attention to the stems of the fruit you buy; look for nicely formed ones, and be certain they are firmly attached. Read more… »

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Where to buy Corzetti stamps

Posted January 14, 2012 By Adri

More from the Corzetti Files


Corzetti Stamps-640x396-0993_425


I have heard from many of you out there who said you need help finding a corzetti stamp (stampa). While I have included sources for corzetti stamps in my other articles about corzetti, (corzetti stampati or croxetti), here is a list of corzetti stamp makers and how to contact them.


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One can purchase corzetti stamps from Terry Mirri of Artisanal Pasta Tools in Sonoma, California. The stamps are fabricated to order; you can choose from three different styles of stamp, multiple choices of woods and a wide variety of choices in carved design.

Artisanal Pasta Tools
Sonoma, California, USA
707-939-6474 between 9 AM and 6 PM Pacific time

Visit Artisanal Pasta Tools


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Intagliatore Signor Franco Casoni of Chiavari, Liguria. Sig. Casoni will make a custom stamp to order from your own design. He carves his stamps from beech.

Franco Casoni
Via Bighetti 73
16043 Chiavari (GE) Italia

Visit Sig. Casoni’s web site


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Intagliatore Signor Pietro Picetti will carve a custom stamp for you from historic designs or a design of your own. He uses beech, pear, and other hard, fruit woods.

Mr. Pietro Picetti
15 Via Pieve
19028 Varese Ligure
La Spezie, Liguria, Italia
Telephone 0187/842195


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Filippo Romagnoli
3/5 Via Firenze
50028 Tavarnelle Val di Pesa
Firenze ITALIA

visit: Florentine Touch


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This is Part 4 of a series – The Corzetti Files.
For detailed information and photo essays on how to make corzetti, along with recipes, please delve further into
The Corzetti Files:

Edible Art, The Corzetti Files – Part 1

The Intagliatore of Chiavari, The Corzetti Files – Part 2

Corzetti agli Spinaci con Gorgonzola, The Corzetti Files – Part 3

Where to Buy Corzetti Stamps, The Corzetti Files – Part 4

Corzetti Stampati – and a Giveaway! The Corzetti Files – Part 5

And if you have questions about this delightful pasta or the tools used to make it, please feel free to leave your inquiry in the comment section.

I have no affiliation with any product, manufacturer, or site mentioned in this article.

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Punch Abruzzo

Posted January 5, 2012 By Adri

Punch Abruzzo – The secret ingredient in my Caffe, Cioccolata and Tiramisu
 
una bevanda che fa cambà cent’anni e cente mise – a drink that will let you live a hundred years and a hundred months


Punch Abruzzo



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OK. Mayors do lots of wonderful things for towns. Chief administrators, they look out for the well being of their citizens, perform good works – everything from planting trees to visiting the needy and serving Thanksgiving meals. But one Mayor, Sig. Antonio Evangelista of the small town of Borrello in the province of Chieti (in southeastern Abruzzo) performed magic. To stave off the winter cold he decocted spirits, herbs and spices to come up with Punch Abruzzo, a most magnificent liquore. The mayor made it in his home fireplace, and apparently it caused quite a stir in the town, inciting all kinds of curiosity in the townsfolk.




Punch Abruzzo Label


Over time he refined his creation, making it for friends and fellow citizens, and in 1907 he named it Punch Abruzzo. Closely guarded, the formula has been handed down from father to son, and now the third generation of Evangelista produces Punch Abruzzo according to his grandfather’s proprietary formula, having moved the firm to Sambuceto (CH).

Punch Abruzzo has won much acclaim, and now on little cat feet it has quietly made its way to us. Expect to hear much more about this masterly infusion over the coming year as the importer rolls it out across America. Today’s enterprising mixologists will no doubt make hay with this one in long drinks and cocktails. I can’t wait. Read more… »

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