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26
Apr 23
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Limoncello cream recipe

Category:Blog,Food Tags : Gastronomia lemon Limone Local Products

The territory of Massa Lubrense allows us to embark on a journey through the aromas and flavors of its land. In particular, those of its citrus fruits with an irresistible scent, from which countless delicacies can be drawn.

Limoncello cream, for example, is a thick and creamy liqueur very common in the Sorrento peninsula. It is an ideal end of meal, to be served frozen and enjoyed alone or in company. Some use limoncello cream as a garnish for cakes and tarts, to flavor desserts or as a wets for sponge cake and baba. Its preparation is not difficult, but requires quite a long time. However, the result repays the effort.

The flavor of limoncello cream recalls that of limoncello, the classic liqueur made from the alcohol infusion of lemon peel. The lemon of Massa Lubrense, known as “femminiello”, is different from the one of Amalfi for its particular skin, more subtle and aromatic. In short, impossible not to recommend for the production of our limoncello cream.

How to prepare limoncello cream

To get an excellent limoncello cream, make sure, therefore, to pay attention to the lemon peel that you will use. In fact, regardless of their origin, it is preferable that they are biological and untreated.

Ingredients – dose for 1,5 liters

8	(untreated) Lemons
500 ml	Pure alcohol at 95°
½ l	Full-cream milk
800 g	Sugar
½ l	Fresh cream
1	Vanilla bean

Here’s how to prepare our limoncello cream in 4 steps:

Wash the lemons with the help of a sponge and cut the peel avoiding the white part. Pour the pure alcohol in an airtight jar, then add the lemon peels and let them macerate there for at least 10 days. Put the jar in a cool place remembering to shake it every day.
After doing this, pour the milk and cream into a pan and bring to a boil adding next the vanilla bean.
After turning off and letting it cool add the sugar and stir it until it will dissolve completely. Once the cream has cooled completely, let’s remove the vanilla bean and proceed to pour the alcohol of our jar filtering it with a gauze or a strainer.
Mix it well, pour the liquid into glass bottles and keep it in a freezer for about 20 days. After this, our cream will be ready to be served with a dessert or to be enjoyed in good company as a simple digestive.

Storage

Limoncello cream can be stored in the freezer for one year. Cream and milk liqueurs (liqueur creams) are easily altered, so it is better to keep them in the refrigerator and consume them within 12 months of their production.

Advices

Shake it well before serving. If the cream is too thick, leave it for 10-15 minutes outside the freezer before consuming it. To make your limoncello cream less alcoholic, reduce the dose of alcohol: about 350ml instead of ½ liter, remains an excellent solution.

06
Sep 23
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The recipe of the babà

Category:Blog,Food Tags : Gastronomia Local Products Tradition

The babà is a very soft yeast cake, wet with rum and mushroom-shaped. It is a typical product of traditional Neapolitan pastry.

Originally it was a natural leavening cake from Poland and other Slavic countries, then it was perfected by French cooks before arriving in Naples. It is said that the recipe for rum babà in the typical modern mushroom form dates back to 1835 and is attributed to the famous pastry chef Nicolas Stohrer, who would have invented it on the occasion of the wedding of Maria Leszczyńska with the king of France Louis XV.

Another story tells that the king, known for his ugly character, had thrown the cake against a cupboard crushing a bottle of rum, which ended up soaking the cake and that his father-in-law tasted it and thought it was excellent.

The babà has fully entered the tradition of Neapolitan pastry both in the form of donut served with whipped cream, both smaller with custard and black cherry, or oblong mushroom-shaped of various sizes. It can be filled with cream and fruit salad, chantilly cream and strawberries, mascarpone and limoncello cream, hazelnut cream, citrus cream, with pistachio and fresh raspberries. Even were also made savory versions very tasty with meats and cheeses such as provolone, scamorza, Gruviera or pecorino.

In short, there are endless reinterpretations of this timeless sweet symbol of Italian culinary culture, but especially Neapolitan. Below we propose the indications to replicate at home the traditional version.

Recipe of the babà

Ingredients for the babàs

125 g flour
50 g butter
2 whole eggs (large)
1 yolk
15 g milk
15 g sugar
15 g brewer’s yeast
a pinch of salt

For the syrup:

500 g water
250 g sugar
250 g rum
1 lemon

To start preparing babas with rum, briefly mix flour and yeast in the stand mixer with the hook, or by hand. Add milk, eggs and yolk, previously mixed and work for a few minutes until smooth. To avoid lumps, add the egg and milk mixture while the mixer is running or, if you are working by hand, keep mixing. Add sugar and mix. Finally add salt and butter, softened at room temperature. The dough should be soft, almost liquid.
Then put the dough in a sac à poche. Pour it, then, into the molds, and fill up to about 1 cm from the edge. Leave to rise for about 30 minutes at 30 ºC in the oven. Turn off the light.
Bake at 180 ºC in a ventilated oven preheated for about 13 minutes. The babas will be ready when they can be easily removed from the mould. You can cut the bottom of a babà and check the alveolature of the dough. Unmold and let cool very well.

The syrup

To prepare the cake syrup: in a saucepan heat water, sugar and lemon peel. Boil it and then filter. Add rum. Put the syrup in a bowl and, when it is still warm, completely immerse the babas for a few moments. Drain on a cake rack.
Put them in the fridge for 1 hour before serving to enjoy them. Rum babas, before being wet, can be stored in the refrigerator for about a week or in the freezer, until the evening before use, tightly closed in a food bag.

04
Oct 23
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The typical sweets of Capri

Category:Blog,Food Tags : Culture Gastronomia Local Products Tradition

The island of Capri, known for its beautiful coastline, the faraglioni (stacks) and many attractions such as the Grotta Azzurra, is the land of Caprese cake.
There is a story that tells that this cake was born from the mistake of a baker who forgot to put the flour in the dough. The result was so surprising that it continued to be prepared only with almonds, sugar, butter and eggs, without flour and yeast. It is, therefore, a soft and fragrant sweet perfect for celiacs and lactose intolerant.

There are various versions: classic with bitter chocolate, lemon, almonds and limoncello or pistachio and white chocolate, as well as many others. It can be enjoyed at room temperature or warm and can be accompanied by whipped cream, ice cream or seasonal fruit.

Besides Caprese cake, ice cream is another symbol of the island.

Ice cream

In several bars or pastry shops you can find excellent ones, made with fresh and top-quality ingredients. Even the crunchy waffle is handmade and is often still served hot in the shape of a cone or cup.

You can also enjoy it in the “tulip” version, that is enriched with whipped cream and a ganache of melted chocolate. In addition, you can also find cups to customize with hazelnuts, colored confetti and creams, enjoying them just sitting at the tables of places that have made the history of the place.

Biscuits and dry pastries

Other sweets born in the shadow of the faraglioni (stacks) are the goats. These are fragrant and soft biscuits with almond and lemon paste that are prepared with only egg whites and are gluten-free. The original recipe is secret, but it is known to all that these cookies are made by combining almonds with two wonderful typical products: the local lemons and limoncello liqueur, which characterize this icon of tastiness.

Do not forget, then, the ricci capresi, made with pine nuts and chocolate in the double version “black” and “white”. Moreover there is the pistachio cannolo, dry pastry and biscuits. Moreover there is the brioche “with tuppo” with cream, graffe (staples) and Kranz, both with sultanas and chocolate chips.

The staples, an exquisite yeast cake typical of Neapolitan cuisine

It is clear the enormous richness of flavors and scents that the Neapolitan pastry offers in its island declination, which we invite you to enjoy, choosing what appeals to you in the places that have contributed to writing the culinary history of Capri.

06
Jul 23
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The lemon tasting itinerary of the Limoni in festa 2023

Category:Blog,Events,Festivals,Food,Pro Loco Tags : Culture Events festivals lemon Limone Local Products

On 8 and 9 July in Massa Lubrense, on the occasion of the Limoni in Festa 2023, it will be held an interesting tasting itinerary with a lemon menu to taste in the streets of Massa Centro.

Poster of the Limoni in festa 2023 in Massa Lubrense, where there will be shows, walks and the lemon tasting itinerary

To participate in the tasting itinerary you can buy tickets in a stand located opposite the headquarters of the Pro Loco in Massa Lubrense. The ticket costs 15 euros and can be used on both days, Saturday 8 July and Sunday 9 July. Tickets sales will start at 18:30 and will end at 22:00 and they can be used from 19:00 to 22:30.

The tickets will consist of 11 detachable coupons, each coupon for a different tasting. To receive the corresponding tasting, you will need to go to the shops indicated along the tasting itinerary.

How the tasting itinerary takes place

The tasting itinerary takes place in this way:

Restaurant Il Cantuccio – lemon caciottina;
Grace Kitchen Bar – lemon arancini;
La Terra delle Sirene – glass of wine;
La Terra delle Sirene – lemon cheese;
Butcher Aniello Bread – lemon balls;
Restaurant La Primavera – lemon risotto;
Pizzeria Pulecenella – lemon pizza;
Sport Bar – limoncello;
Millevoglie Bar – delizia al limone;
Di Sarno Bar – lemon ice cream;
Ladies Bar – lemon granita.

The delizia al limone in the lemon tasting itinerary

Participating in the tasting itinerary with the lemon menu, you will have the opportunity to walk through the whole center of Massa. Along the way, you can see craft markets and local products and the town’s hotspots where the exhibitions are set up, becoming completely immersed in the festive atmosphere of the event.

The exhibitions in the streets of the city center will be:

Ceramics of the Castle: exhibition of ceramic works;
RecuperArte: solo exhibition of the artist Giovanni Parlato;
Palazzo Vespoli: “Craftsmanship is Art” by UniTre;
Boutique La Terra delle Sirene: special offer for the “Mermaidland tour”.

This event is part of “Omaggio alla bellezza”, a series of summer events promoted by the municipal administration of Massa Lubrense.

The entertainment

Also there will be entertainment; both evenings will be enlivened by the performances of great artists like Foja, the Italian folk-rock band born in Naples that will perform in the concert “Miracoli e Rivoluzioni” on July 8 at 21.00, blending traditional Neapolitan sounds with contemporary influences and Paolo Caiazzo, the comedian who on July 9 at 21.00 will perform in the show “Eppure sorrido” in which he will propose hilarious sketches and monologues.

The artists of the Limoni in festa 2023, the group Foja and the comedian Paolo Caiazzo

For more information just look at the program of both evenings of an event that will satisfy not only the view with themed installations, the craft market and the typical products, but also the ears and the palate with an explosion of taste, local culture and tradition thanks to the lemon tasting itinerary.

In conclusion we wait for you in Massa Lubrense to celebrate together this citrus and its beneficial properties, its color and fragrance, that are part of the precious heritage of the Sorrento peninsula.

28
Jan 14
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Local products of Massa Lubrense

The rich nature and culture of Massa Lubrense are also reflected in its great food heritage.

The local products of Massa Lubrense come both from land and sea: the geography of the Sorrentine Peninsula allows the development of agriculture and farming, since ancient times. Also the fish, within the constraints of the Marine Protected Area, enriches the local gastronomy.

The typical products of Massa Lubrense:

Lemons and limoncello

Lemons of Massa Lubrense are characterized by a pale yellow pulp, the juice is rich in vitamin C and minerals and the peel is rich in essential oils. They are known in particular for the excellent limoncello produced with them.
The festival of lemon takes place in Massa Center in the summer, giving the opportunity to residents and visitors to taste local products made with lemon.

Olive oil

The municipality of Massa Lubrense (certified “Oil City”) has a PDO (Protected Designation of Origin) production, thanks to the enviable position of its olive groves, in the Mediterranean maquis and the sea breeze.
From the olives of Massa Lubrense comes a pale yellow oil, with greenish hues, very sweet tasting, with harmonious and subtle notes of bitter and spicy.

Provolone del Monaco

According to dairy tradition, this stringy cheese is made from milk of cows of various breeds, including the Agerolese. It comes in the form of melon or pear without head, with ligature which must divide the cheese in at least six cloves.
Provolone del Monaco is a long ripening cheese, it is semi-hard, spicy and intensely aromatic.

Sant’Agata Apples

The “limoncella” apple of Sant’Agata sui due Golfi, is today a rare variety, but until the mid-nineteenth century it was the main economic resource for the local people. The color is pale yellow, it has a slightly acrid taste, and an exquisite scent.
It is particularly suitable for the preparation of pies and jams, and according to the Christmas tradition is baked in the oven.

Sorrento Tomatoes

Cultivated throughout the Sorrentine Peninsula, Sorrento Tomatoes have valuable organoleptic characteristics, and are mainly suitable for the preparation of delicious salads.
Juicy and “pulpy”, Sorrento Tomatoes taste absolutely sweet and delicate, are large and have a round shape.

Sorrento Nuts

The nut of Sorrento is the most cultivated and most valuable among the Italian varieties. Native of the Sorrento Peninsula, thanks to the environmental characteristics, it has been extended throughout Campania.
The shell is light, thin and slightly wrinkled. The kernel is creamy white, not very oily, nourishing, tender and crisp; very pleasant aroma, flavor, and aftertaste.

Search Results for: limoncello cream

Apr 23

-

Limoncello cream recipe

How to prepare limoncello cream

Storage

Advices

Sep 23

-

The recipe of the babà

Recipe of the babà

The syrup

Oct 23

-

The typical sweets of Capri

Ice cream

Biscuits and dry pastries

Jul 23

-

The lemon tasting itinerary of the Limoni in festa 2023

How the tasting itinerary takes place

The entertainment

Jan 14

-

Local products of Massa Lubrense

Local products of Massa Lubrense

The rich nature and culture of Massa Lubrense are also reflected in its great food heritage.

The typical products of Massa Lubrense:

Lemons and limoncello

Olive oil

Provolone del Monaco

Sant’Agata Apples

Sorrento Tomatoes

Sorrento Nuts

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