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February 5, 2022 by Kim Abbott

Limoncello: A Classic Italian After Dinner Beverage

Have you ever taken a trip to Italy? If so, there is a chance that you may have been given a complimentary glass of limoncello after the meal. This is one of the most popular drinks in all of Italy, and you might find it on the shelves of local stores as well. The recipe is remarkably straightforward. ;imoncello is an Italian liqueur. It is made from lemon zest, water, sugar, and alcohol. Even though different alcohols might be used, one of the most popular is vodka. What do you need to know about this drink, and why is it so popular? 

Where Did Limoncello Come From?

So, where did limoncello come from? Even though the exact origins are unknown, the common belief throughout Italy is that the drink originated in a house located in Capri somewhere during the early 20th century. Locals used to grow oranges and lemons to create drinks for their guests. Following the end of World War Two, bars opened in this part of the country with limoncello as an option for guests. Even though Capri is commonly associated with limoncello, the drink is also closely associated with Sorrento, Positano, and the rest of the Amalfi Coast. Even though each town has its own specific recipe for this drink, it is common throughout all of Italy. 

How Should You Enjoy Limoncello?

Typically, this drink is served after a meal. For example, you may be given a class after dinner. Usually, the drink is served in a small ceramic dish. Even though it is remarkably sweet, the tart flavor belies its very high alcohol content. It is not intended to be taken as a shot. You should sip the drink slowly, savoring every drop. Furthermore, the drink can be mixed into a few cocktails, but it is usually enjoyed straight. 

You May Find it as an Ingredient in Desserts

Because the drink is so popular throughout Italy, it is commonly included as an ingredient in desserts. For example, lots of people love cheesecake, gelato, and pound cake made with this popular liquor. If you ever take a trip to Capri or the Amalfi Coast, you may be given some limoncello after a meal. Then, when you fall in love with it like everybody else, you may want to take a bottle of limoncello back with you to share with your family members and friends! 

Filed Under: Food History Tagged With: Limoncello, traditions

December 5, 2021 by Kim Abbott

Where Does The Best Italian Pasta Come From?

There are a lot of people who are looking for the best pasta in the world, and many people have fallen in love with the pasta that comes from Italy. Italy is a region of the world that is known for its food, with pasta being at the top of the list. Even within this pasta haven, different parts of Italy are known for different types of pasta. Therefore, travelers need to be familiar with regional differences in pasta, so they can find the best meals for them.

Campania Is Known For Penne Pasta

When people think about pasta, they usually envision penne. This is a classic pasta shape and is commonly produced in Campania. This part of Italy is home to the Amalfi Coast, Mount Vesuvius (near Pompeii), and Naples itself. Located in southern Italy, Campania is known for penne pasta that comes out perfectly shaped every time. Penne means “pen” in Italian, which is an accurate description of the delicious pasta that comes from this part of Italy.

Sicily Is Known For Its Ziti

Sicily is located at the boot of Italy and is known for its gorgeous architecture, Greek ruins, and the largest opera house in Italy. Of course, Sicily is also known for its delicious pasta. Ziti is penne pasta that comes from Sicily, and they make their pasta slightly differently. Travelers might notice that ziti pasta has ridges, while penne pasta does not. The ridges in ziti make this type of pasta perfect for grabbing the delicious sauces in Italian pasta. Consider using ziti to create dishes that are filled with a delicious sauce.

Abruzzo Is Known For Spaghetti Alla Chitarra

Another popular tourist destination in Italy is Abruzzo. This is a mountainous part of Italy that is located in the center of the country. This area is known for its striking red garlic and its delicious saffron. The pasta from this region is spaghetti that has a square shape instead of a cylindrical shape. Chitarra means guitar and is used to describe this type of pasta because the dough is passed through fine strings resembling those of a guitar. This is pasta that is commonly served with cream and oil sauces.

Find The Best Pasta In Italy

Of course, there is no single “best” pasta in Italy. Instead, everyone has to find the best pasta for their preferences.

Filed Under: Food History, Italian Food Tagged With: italian food, Making Pasta, Pasta

October 5, 2021 by Kim Abbott

What Makes Italian Pasta Different From Other Types of Pasta?

It is difficult to beat the pasta dishes that come from Italy. When people think about this boot-shaped country, they usually think about delicious wine, bread, and pasta. What makes Italian pasta better than pasta from other countries? There are several important points everyone should keep in mind. 

Italian Pasta Is Made Differently

First, Italian pasta usually tastes better because it is made differently. Italian pasta has to adhere to strict standards that have been set by the government. Usually, Italian pasta is made from 100 percent durum wheat, which is usually called semolina flour. Therefore, Italian pasta is higher in protein. Semolina flour also stands up to the rigors of the cooking process much better than other types of flour. What Italian pasta has been dried slowly, it retains some of the flavor and texture of the semolina flour, contributing to its unique flavor. 

The Water Plays A Major Role In The Cooking Process

Even though flour is important when making pasta, water is also important. Some people believe that water is only there to make the pasta softer, but the ingredients in the water also play a role. For example, there are a lot of countries that add certain chemicals to the water to make it safer. Even though this may be helpful in some situations, this is not necessarily great for cooking. For example, a lot of the water that Italians use in their cooking comes straight from the Alps. It doesn’t get much cleaner than that. This water improves the cooking process when making Italian pasta. 

Italian Pasta Dishes Are Properly Balanced

Finally, Italians have a lot of experience cooking pasta. As a culture, they have a significant amount of experience balancing their dishes. Usually, Italian sauce is relatively simple, showing respect for the quality of the pasta. For example, in Italian pasta sauce could be as simple as adding chopped garlic, chili, and olive oil. This allows the unique texture and flavor of the pasta to shine through. 

Get The Best Pasta From Italy

These are a few of the most important reasons why Italian pasta is simply better. Anyone who is looking for a delicious pasta dish should head over to L’Amore Restaurant for the best pasta.

Filed Under: Food History, Italian Food Tagged With: Cuisine, italy, Pasta

July 5, 2021 by Kim Abbott

The History of the Kalamata Olive

Kalamata olives have emerged as the most popular of all olives.  From olive hummus to olive tapenades, olive bruschettas, and beyond, the kalamata olive is featured in all sorts of tasty concoctions, most of which have Italian or Greek roots.  These flavorful olives have also made their way into pasta sauces, salads, and other appetizers and entrees. 

The olive tree dates back thousands of years.  Culinary historians insist olive trees first grew in the Eastern Mediterranean region.  In fact, the olive tree was even provided as a prize for Olympic winners.  However, most people don’t know much about the nuanced history of the kalamata olive.  Revered far and wide for their delicious taste and nutritional properties, kalamata olives are harvested in Messinia Peloponnese and Laconia.  These delicate olives are hand-picked to prevent bruising.  Kalamata olives are quite bitter when first plucked from trees so it takes some time for them to develop their amazing flavor.  Most olive experts place kalamata olives in a brine solution for an extended period of time so they can ferment that much more quickly and thoroughly.  It takes upwards of several months for the fermentation process to complete. 

Also known as Greek olives, kalamata olives are named after the town of Kalamata where they grow between the glorious Taygetos’ hillsides and the Messinian Gulf.  Taygetos is Peloponnese’s highest mountain in all of southern Greece.  This is the perfect place to grown kalamata olives as the area has warm temperatures, plenty of sunshine, and water springs.  This region is also highlighted by additional amazing natural features such as vast gorges, tall mountains, and beautiful sandy beaches.  The land in and near the town of Kalamata has been extensively developed throughout the years, serving as a bountiful region for kalamata olives as well as other fruits and vegetables.  In fact, some culinary specialists and historians have grown fond of referring to the town of Kalamata as Peloponnese’s Marseille. 

Now that you know the background of kalamata olives, it is time to taste these flavorful olives in the form of an appetizer or entrée.  Some even choose to eat kalamata olives one by one with their hands, enjoying a flavor infusion that pleases the palate and lifts the spirit.  Whether you prefer kalamata olives in salads, pasta entrees, as a pizza topping, in bruschetta, tapenades, or on their own, we compliment you on your good taste.  

Filed Under: Food History Tagged With: Italian Cuisine, Kalamata Olive, Olive Oil

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3159 E Lincoln Dr
Phoenix , AZ 85016
Phone: 602.381.3159

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Credit for most photos: Kay W. Eskridge: Images By Kay

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Mon – Sat: 4pm–9pm
Saturday Dinner: 4pm–9pm

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