Aperitifs to Coffee

If it's cold out, few things are as nice as Bicerin, a sinful drink prepared in Torino from coffee, cocoa, and whipped milk. A little goes a long way -- the word bicerin means little glass -- and if you like it you'll be joining august company: Alexandre Dumas, Italo Calvino, Ernest Hemingway and Pablo Picasso were all Bicerin fans.

Watermelon is an excellent base for making a shake, and this fruit shake is another fine summer treat. The yield will depend upon how big your slices of fruit are.

Watermelon is an excellent base for making a shake, and this fruit shake is another fine summer treat. The yield will depend upon how big your slices of fruit are.

This tasty, creamy fruit cocktail is a perfect example of the way modern Italian cooks are greeting new ingredients: mangoes are not native to Italy, but are much more common than they once were, and cheaper too. This is cool, refreshing, and will be very nice when it's hot out.

This will be a fine way to start off a cookout or picnic, and will also be nice at poolside, or in the evening under the stars. In short, a delightful summer treat!

There's nothing quite so warm and welcoming when it's cold out than a steaming mug of vin brulè, or burnt wine. The people of the Val Camonica, up in the snowy Alps, make it all winter long to keep the chill at bay.

Mother-In-Law's Milk, or Latte di Suocera: La Suocera is as proverbial in Italy as she is anywhere else, and Italians (especially daughters-in-law) have come up with all sorts of ways to keep them content; one of the most popular items in candy stands at fairs is addormenta suocere, candied nuts that supposedly send mothers-in-law off into a deep sleep (my mother-in-law simply enjoys them). Those who like to make liqueurs at home can also try with this milk.

Iwan writes, "This is my favourite home made liqueur."

Quick, easy, and the perfect way to bring summer into the picture at any time of year.

Acetello, or Vinaigrette: This is a truly ancient drink; the Romans called it posca, and considered it to be the symbol of poverty. And it was something the poor could easily afford, but it is also thirst quenching, especially in hot weather.

Caffè alla Valdostana, or Valdostan Coffee: Wherever you go in the Alps, it seems, you will run across fortified coffees, which are often served in a multi-spouted wooden container called a grolla (friendship cup), the idea being that each person will take a sip from a spout, then pass the container on to the next person who will use the next spout. The tradition may be born of barracks customs among soldiers, but it's by now well rooted.

Finally, last week a reader posted a request for Sgropin, on the Italian Cuisine forum. I wasn't familiar with it, but Warren says...

Sangria may be a Spanish word, but the drink has become popular in Italy too.

Fragolo, or Strawberry Liqueur: This is a sweet strawberry liqueur, with an alcohol content of about 40%. It's quite nice in the winter after dinner. When you have finished steeping the strawberries, drain them well and serve them for dessert (though not to children). They'll go quite well over ice cream.

This is something to make in June, if you are in Italy, or, in any case, before the walnuts have ripened. If you have access to a walnut tree, good. Otherwise, ask your greengrocer to procure about 30 nuts with their rinds. Don't be surprised if the rinds are bright green; they should be, because the nuts are immature. Once you have the nuts, wash them well...

Lamponi are raspberries, and this is a great way to preserve the memories of a woodland meadow in August for the winter months. Alcohol content about 40%.

Cigliegiolo, or Cherry Liqueur: One of the finest things to do with an amarena cherry short of eating it! It's a perfect after dinner cordial, to be enjoyed with friends on a cold winter night when cherry season is far away. Alcohol content about 40%.

Agrumino, or Citrus Liqueur: A tasty liqueur made from lemon and orange zest, which is a very pleasant close to a meal, or perfect sprinkled over ice cream in the summer. It will also be handy in mixing up cocktails. Alcohol content about 40%.

OranPear: A sweet liqueur made from oranges and pears, which is very tasty over ice cream or in fruit cocktails, and will be a pleasant reminder of winter when the thermometer's too high to contemplate. Alcohol content about 30%.

The quintessential after dinner cordial, made with all sorts of herbs. The major commercial varieties include Amaro Ramazzotti, Jägermeister, and Amaretto di Saronno, and there are hundreds more, many made by monasteries scattered throughout the Peninsula. This recipe yields a simple amaro that's fairly dry and not too strong, about 30% alcohol. A tiny glass will be very tasty at the end of a meal, and will spread a pleasing warmth through your insides.

True Limoncello is made in Sorrento, from lemons whose trees overlook the Mediterranean. However, if you have good lemons where you live (I'd want organically grown here), you can get pretty close. It's not difficult.

Though the title is citron, and citrons will be quite nice, lemons will do well in their stead and make for a very refreshing syrup.

When raspberries come into season in late summer, it's time to transform them into a tasty syrup for ice cream and many other things.

Blackberry Syrup: An extraordinarily refreshing late summer treat!

Cherry Syrup is perfect in summer, with Italian ices or in chilled water.

Currant Syrup is extremely refreshing in summer and a perfect base for an Italian Ice.

Fruit syrups, the foundations of Italian Ices and wonderful ice cream toppings besides.

Apples in syrup is a great way of carrying fall into the spring and summer months

A variation on the southern classic, from Verona.

A delicate lemony liqueur, which isn't too strong.

A few words on the spirit, and a lot more on the distilleries where it is made.

Home made liqueurs are surprisingly easy to make and astonishingly good -- much better and more varied than the commercial stuff.

Cherries in spirits -- not exactly a liqueur, but they'll still warm the heart!

A tasty looking recipe that should yield something akin to Strega.

A simple liquer made with star anise and crushed peppercorns.

A neat article on the unlikely connubuim of aluminum and coffee that brought espresso coffee out of the bars and into Italian homes.

An anguished look at the fate of Italy's most popular morning drink in the U.S.

Tasty Venetian Aperitif recipes, from Walter Bolzonella of Hotel Cipriani

A fascinating look at an essential item in coffee production that people often overlook: the container for the roasted beans, to be displayed in a shop or coffee house. In Italy some of the finest containers are made of maiolica, and are extremely beautiful.

Delightful tips on finding the machine and putting it to good use, from Rosemary Furfaro.

What you need to know before you step up to the bar in Italy

It is easiest (usually) to buy alcohol in a store. however, people have been distilling for centuries, and there are some wonderful drinks you can't get otherwise.

A very popular liqueur. Use the best vodka, or grain alcohol for the infusion (dilute the grain alcohol with an equivalent volume of water lest your drink be powerful out of proportion).

I'm not sure why one would want to drink bad vinsanto or freeze the good stuff, but somebody might. Here's how.

A detailed discussion of coffe and steam machines, both bar and home. Worth reading.