Amalfi Coast

This is a tipical cake from Amalfi Coast.

What you need:

For the two discs of biscuit:
-6 Tablespoons toasted hazelnuts and chopped
-6 Tablespoons sugar
-2 Tablespoons flour
-4 albumens
-100 G of soft butter

For the Filling:
-300 G ricotta
-500 G cream mount
-200 G sugar
-juice of 1 / 2 lemon
-2 Kaiser pears cut into cubes and cooked in a syrup of water, sugar and the juice of 1 / 2 lemon, then cut it into puree.

Decorate for:

-2 kaiser pears  cut into quarters and boiled in syrup above (water, sugar and lemon juice)
-whipped enough to decorate the edges of the cake,
-wire caramel made by boiling 100 degrees. sugar with 50 gr. water without stirring until it turns brown.

Start:

PODS biscuits:
Mix the butter with sugar and cream to mount. Mix the flour and hazelnuts and add them to consist of butter and sugar alternately with the egg white. That is, add a little flour mixed with hazelnuts, then little egg white and so on, the compound butter and sugar.
Mix very well and put in two of butter cakes about 28 cm. in diameter and bake in hot oven at 180 ° for 20 minutes (must be golden). Allow to cool.

Filling:
Whip cream with sugar, ricotta and the juice of half a lemon.
Spin the cake by putting behind a waffle, cover with half the cream filling and spread over the puree pears.
Sit above the other wafer and fill with the filling remained.
Put the cake in the refrigerator for at least two hours but would better prepare it the day before.
Resume the cake from refrigerator and decorate the edges with whipped cream and juice from a syringe with the sweet star-blower.
Cut the slices of pear slices leaving them attached to the tip (not cut slices of all) so you can open radially and place at the center of the cake.
Prepare the caramel and cool it a bit and then get the wires with a fork. With these wires to form a dome to cover the cake. This should be done just minutes before serving dessert otherwise the threads of caramel is dissolved.

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The divine Amalfi Coast and in particular its most renowned centres such as Ravello, Amalfi, Positano, Praiano are ideal destinations to realize unique stays in total contact with the Amalfi Coast’s wonders, a land made of sun, sea and landscapes of unequalled beauty.
To own a property in Amalfi Coast it means to have the privilege to enjoy, for an unlimited time, everything usually can be enjoyed for a short time, unrivalled overviews, made of sky, sea, sun, and a typical Mediterranean vegetation dropping into the sea, mild climate and healthy air rich in sea salt, tranquillity sites, religious and folk traditions of inestimable value.
The Amalfi Coast offers all this and much more in store for you.
We must not forget that the Amalfi Coast is a land rich in history and therefore of historical and monumental sites of great importance, famous culinary traditions well known in all the world, such as the fish dishes, the “scialatielli”, the “limoncello”, the lemon delight cake, the infusion of herbs known as “Concerto” and the endless dishes that distinguish each country of the Amalfi Coast.

The limoncello liqueur is a fashion. And many are cimento in the home production of magical yellow liquor. Yet it is common to experience an unpleasant feeling of “circle in the head” after he finished dinner with a limoncello “home made”. Why? The answer is the raw material used in the production process …
Too often the alcohol content of home-made limoncello is very high and also does not take into account that the product deteriorates easily because of the air (by oxidation) and light.

What remedy then?
The basic recipe is one that provides 12 fresh lemons amalfitani (absolutely untreated), a liter of pure alcohol taste Pallini 95, a liter of water (preferably distilled or mineral) and a kilo of sugar.

E ‘essential not save the raw material, the low cost of alcohol is not well distillate and leaves traces of higher alcohols, which are responsible for headaches. To check the quality of alcohol strong enough rub a little alcohol in the back of the hand and it smells. If it is of good quality perfumery otherwise issue a smell of burnt.

For the case: it pelano lemons with a potato pela, in order to obtain thin skin without the white (which would make it bitter infusion). You bring in the skins after infusion with alcohol for 1 week in the dark and away from heat sources. It then filters the infusion on linen and paper filter and add the syrup made by dissolving sugar in water. Ideally, even with a squeeze press the skins to extract all the alcohol was absorbed.

At this point the syrup to get well clear, it must dissolve hot and cool at room temperature before adding all’infuso.

But not all. The secret is to add a sachet of saffron all’infusione to get a product with a particularly spicy. Who does not like saffron goes well a rind of bitter orange or two of tangerine peels to add to lemon during the infusion. And to combat the high alcohol?

E ‘must follow a small but important measure, the product made at home has about 40 degrees alcohol (1 liter of alcohol plus 1 liter of water dilutes the value of alcohol by half, and considering that a part in the skins of alcohol remains absorbed even after pressing, we arrive at 40 - 45 degrees alcohol). But if we add 1.5 lt of water per liter of alcohol and concentrate about three lemons, of course untreated, it greatly reduces the degree to 30 degrees.

Indeed, in addition to the infusion of lemon peel of Amalfi, which all are infused into the basic recipe, add a secret ingredient derived from the peel of the lemon, or the essential oils of lemon in the form ultraconcentrata. How do I get? Simply squeezing the lemon rind, in fact, you take the skins of beautiful mature, you put on a slide and it is strongly strizzano. Visually you see the drop coming out, and this drop is “gold lemon, or a ultraconcentrato of aromatic oils of lemon.

The Absinthe ArtemisiaCollection open the American market.

With all the democracy that we export, it was also time that we give something in return. ” So perhaps would have commented on the news Ernest Hemingway, sitting on the veranda of the house of Key West, while drinking a liquor green and bitter, which recalls the licorice.

The absinthe is not down. As a survival instinct that brings us back to the right ideals, Life, Liberty and Love, back to be felt in time of need. In time of need. And this could be the title chosen for the story.

And it’s really a shame that Hemingway can not try our wormwood.

The traditional strong as a sunset, which would have preferred that at coffee, pungent, ironic, which would have recommended, chocolate and spicy aroma, a kiss that consumes between sheets of silk, which was deemed suitable for ladies, but Then, he would have drunk the same.

But America, you know, is full of great writers and even if you are not Hemingway, not that you can enjoy our elixir and thank them for what they are after drunk.

The Absinthe is obtained (or should get) for direct distillation in alembic of herbs and seeds in question. The easiest method is by steeping herbs, seeds and roots in alcohol wine at 85 °, but the product is considered by purists matter of inferior quality. The maceration, if so, can last from 6 to 12 hours. Finally the macerate is distilled and, still at 85 °, is colored with a second maceration and finally led to the desired grade.

The ingredients are generally distillates:

• Artemisia absinthum
• Fennel seeds
• Seeds of anise
• Seeds or roots of angelic
• Chamomile
• Veronica
• Génépi
• Issopo
• Artemisia pontica
• Star anise
• Coriander

For colouring, generally using Melissa, mint, artemisia pontica and flowers issopo.

They usually provide recipes from 6 to 12 ingredients and every distillery has its secrets. The base dell’absinthe remains the same and is the distillate of macerate of Artemether absinthum and seeds of anise. This is the common basis to all recipes.

Products of inferior quality are prepared by adding the essential oils of those same plants alcohol. Obviously you can not expect to get a wormwood quality in this way.

The preparation of the drink [Review]
The classic method, preparation: 1 - The dose of distillate 2 - The spoon with the cube 3 - The addition of water poured over the cube 4 - The distillate diluted and opacizzato, louche, ready for consumption
The classic method, preparation:

1. The dose of distillate
2. The spoon with the cube
3. The addition of water poured over the cube
4. The distillate diluted and opacizzato, louche, ready for consumption

The wormwood, originally, was not drunk ever pure, but only after being diluted. Traditionally dilution was adding iced water with report that ranged from 3:1 to 5:1, and a cube of sugar to sweeten the drink. This preparation was eventually canonized up to provide for the use of special glasses and spoons hollow. Typical glasses of wormwood were generally small glasses, possibly with a line level to signal the right dose of liqueur. In particular, the type Pontarlier, named dell’omonima French, provides a platform for capsule for an immediate determination of the quantity of liquor to be diluted

Classic Method

The glass containing wormwood is placed a spoon drilled on which is laid a sugar cube. Above the cube is paid gently, possibly drop by drop, water ice, so as to cause the dissolution of the sugar and the dilution of liquor, in a report typically 3:1 to 5:1.

During this phase, the components of liquor that are not soluble in water, such as anise and fennel seeds, emerging from the solution and tend to opacizzarla, going to establish un’opalescenza milky, that louche, French, opaque or shaded. The dilution in water was not only important from the point of view dell’abbassamento of alcohol (typically around 70 °) of liquor, but also for the whole bouquet of aromatic beverage of revelation, since in pure liquor is a clear dell’anice prevalence.

The drink was then gently mixed with the same spoon drilled.

The addition of a sugar cube, and possibly more than one, as was born not need the type liquor but rather the typical taste of French, late nineteenth century, which saw a clear prevalence of sweet drinks.

Alternative methods and spurious

An alternative method for the dilution of liquor, which we have evidence of that was based on using two glasses and did not foresee the use of sugar lumps. In a cup enough was deposed a cup containing the smallest dose of liqueur. It is provided to add water ice, like the classic method, until the liquor content in the glass smallest tracimasse not completely. The method was cumbersome and not obviously never fully taken root.

In the second half century, when the wormwood began its phase of growing popularity, began to make an appearance in bars and bistros, fountains. These large containers for water, sugar and eventually the ice had two or more cannelle so that the avventori could dilute their glasses in a more straightforward.

With the recent revival known dall’assenzio from the anni’90′900, following the fashion to assimilate the wormwood drugs, made its appearance an alternative method, flambeau, which, based on the classic method, however, provides for wetting the sugar cube with dell’assenzio, give fire and then pour over the water. This method is firmly disapprovabile, especially because it comes from the ritual dell’eroinomane heating heroin on the spoon and ruin the delicate balance of aromas. To contribute to the success of the method, the film “Moulin Rouge!” by Baz Luhrmann of 2001, in which to start the protagonist, Ewan McGregor, to life bohèmienne, brindano with wormwood prepared in this way. The film has produced a real “canonization” of this style of preparation, so that the same is done incorrectly traced artistic style, and is sometimes referred to as a method bohèmienne.

In fact, the ritual of preparation dell’assenzio has a history precise and logical. At the beginning the wormwood was certainly drunk pure, like medicine, in small sips or “spoons” as a syrup. The habit of stretch it with water born dall’usanza of French soldiers in Algeria. These in fact were used to disinfect water unhealthy Africa with wormwood, thus discovering how pleasant and aromatic was the elixir of Pernod if lengthened with water. Once back at home this habit spread rapidly. In short we began to addolcirlo syrup with rubber or orgeat, and only in the last 30-35 years of the nineteenth century took the habit (which became very soon the ritual for excellence) to dissolve a piece of sugar, and a cube sugar Then, through the legendary spoon drilled.

The ritual flambée the contrary has a history far more recent and decidedly less charming. Between 1990 and 1995 in Prague began to spread first surrogates of wormwood (which of wormwood had only the name) and as the bartenders did not know other than that it wanted legends as “drugs of poets cursed” not did more than borrow the ritual dell’eroinomane heating heroin on the spoon and adapted all’assenzio. These assenzi had a taste a thousand times more like pure alcohol distilled that the traditional ritual for so this does not alterava qualities, but rather served to give it some flavor.

Del 2001 is the release of another film, The true story of Jack the squartatore, which has helped to consolidate another of the legends in modern theme, namely that the drink was often drunk with the addition of laudanum.

The Absinthe is a distillate high alcohol content all’aroma anise derived from herbs such as flowers and leaves more dell’assenzio (Artemisia absinthium), which takes its name. Sometimes it is erroneously described as a liquor, but it is not; being the wormwood produced by a transformation hot through alembic and bottled without the use of sugar, so it is classified as a distillate. [1]

Being generally green (naturally or through the use of artificial colouring), wormwood has said even with justly called Fée Verte (Green Fairy). It is generally drunk adding iced water and / or sugar. This type of preparation makes the distillate more turbid for consistency and lighter for alcohol, which allows degustarne better flavor. That is why this was the most common way to enjoy nell’800, a century of spreading dell’assenzio.

The Absinthe is known, especially because of the association with writers and artists in Paris of Romanticism, for the popularity that he had in France at the end of that century and early next, until its ban in 1915. The brand of wormwood best known in the world was Pernod Fils.

The wormwood appears colorless or all the nuances of chlorophyll, from yellow to green emerald tenuous, and has a complex flavor due to a perfect balance of aromas of different herbs. In addition to the leaves of wormwood, it contains seeds of anise (star anise, frequent hand in its surrogates, was rarely used and only in small quantities), fennel seeds, issopo, Melissa, artemisia pontica and several other ingredients that changed from distillery to distillery such as angelica, mint, génépi, chamomile, coriander.
It would seem a thesis without foundation, built with the intention of giving all’assenzio nineteenth property of their drugs, that that the wormwood were in some cases adulterated with opium: there is no historical document that confirms the historic and no recipe that talk.

The wormwood is produced for maceration and direct distillation of ingredients. Subsequently, if appropriate, it colors with a further steeping herbs such as artemisia pontica, issopo and Melissa.

Variety less valuable this beverage are made through essences or oils mixed cold in alcohol.

The alcohol content is extremely high to allow the chlorophyll to remain stable as long as possible (between 45% and 75%). Historically, there were 4 varieties of wormwood: ordinary, semi-excellent, excellent, and higher or Swiss, the last of which had an alcohol content greater than the other. The best wormwood contains from 65% to 75% alcohol. It is known that in the nineteenth century, wormwood, as many foods and beverages of the time, was occasionally forged by businessmen with copper, zinc, indigo, or other colouring to give the green color, this was not obviously never done the best distilleries.

The diceria wormwood that was often drunk with drops of laudanum born for more from esaltazioni media rare cases historically documented. The laudanum really was not widespread and only between those who if they could really afford, and these were used to use it happen everywhere (most often in the wine): It is possible that they also put the nell’assenzio since the wormwood was very drunk Almost all; quest’usanza is therefore to be given only a few rich oppiomani.

The considerable popularity that the wormwood had during the nineteenth century (thanks to relatively low prices and accessible to all classes) led producers of wine, whisky and cognac to start a real war against wormwood, war that was readily accepted by governments in order to put an end to widespread alcoholism, scourge of the nineteenth century French.

Villa Rufolo is one of the points required for those who take the “grand tour” to explore the culture and natural beauty of Italy.
It is a collection of buildings surrounded by a garden planted with pines, cypress trees and exotic plants.
The buildings and garden stand on u natural terrace overlooking the Gulf of Salerno: the pan position is one of the major attractions of the villa.

The style is tasteful Arab-siculo, as in all constructions of the thirteenth century in the Duchy of Amalfi. The villa was built by rich family Rufolo in the twelfth century.

Appointed several times in various literary, remembers Boccaccio, who visited Ravello and recalls Landolfo Rufolo in one of the novels of Decamerone.
To access the villa comes from Torre, whose hall is decorated with elegant arches braided.

After a driveway you come to the three floors of the villa.

The most striking is the courtyard, with two lodges in Arab-style siculo decorated with polychrome fouling.

The rooms in which you are: the exhibition, divided into two aisles and used as a greenhouse, the waiting room, bathroom, the chapel and the Tower Major.
Wagner stayed in 1880, was kidnapped instantly from the park so to make the model of magical garden of Klingsor in Parsifal.

In honour of the great composer, every year we organize large music concerts wagneriane.

Ravello lies on contrafforte that divides the valley of the Dragon than that of Reginna, dominating from its 350 meters high above sea level, countries Underlying Minor and Maiori.

Ravello, is a context where the atmospheric effects, luministici space and determine a vision intense, unique, which is sublime.

It felt the mysterious magic and immortalized the memory Giovanni Boccaccio in his “Decameron”. In 1819 the great English painter William Turner stayed in Italy, going up to Ravello.

The sketches that performed the Amalfi Coast are now exposed to the Tate Gallery in London. On the right of the Cathedral (located in the center) a square tower marks the entrance to VILLA RUFOLO, complex of buildings dating from the second half of the thirteenth century.

From the vestibule of the tower entrance, decorated with intricate arches on the walls and in the time and having the corners four large statues symbolising the Charity and Hospitality “virtue assiduously practiced by Rufolo” through a tree-lined avenue you reach the three-storey building . To the left is the Tower majeure, about thirty metres high, on the right is the courtyard, a square, like a cloister. Through the avenue is received at the terrace of Richard Wagner, so called because here, on 26 May 1880, the “musicality of lights and colors” inspired to Maestro framework scenic garden of Klingsor, the second act of the musical drama Parsifal. The dramatic landscape is now backdrop, every summer, the festival wagneriano, a traditional event for lovers of classical music.

The adamantine softie faculty is mainly solid around the truth of 6 righteous kilometres and it is the inauguration of the champion Amalfi’s saving, that every while welcomes hundreds of visitors alongside from all the creation really into by its capital historical, cultural and the neighbouring areas, some prominent proposals for auction, biting on the Amalfi’s region and outlook heritage.
Amalfi boasts a thrift based on its nation.
We offer to its customers the sweep to round up, among the many spine-tingling proposals for auction concerning Amalfi hotel.
Amalfi has an atmosphere of unitary hotels on business that justifies the outstanding historical edifice.

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1. Assess your financial situation:
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   The lender may even ask you to repay it with the proceeds of the loan. So, you need to think as to whether the reverse mortgage proceeds left over after paying off earlier debts is enough to serve your purpose. Only then you should consider a reverse loan; otherwise, there are other loans wherein you can use your equity to pull cash out of your home.

2. Check out the upfront costs:
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3. Know how reverse mortgage works:
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4. Understand your responsibility:
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5. Know what options are available:
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   It is advisable that you go for counseling prior to taking out a reverse mortgage option. Especially if it’s a government insured reverse loan such as the HECM, counseling is actually required by the law. The best thing about loan counseling is that it helps to analyze your situation and select the best program for you.