3684 Varnelli

Varnelli is a typical liquor from Marche.
It is essentially an anisette and it is perfect for "caffè corretto" that is an espresso with a bit of liquor added.
Another easy way to taste Varnelli is with ricotta cheese.
You need a very fresh ricotta (that made in Sarnano is good, if you're not able to find one from Puglia) add sugar, a little glass of Vernelli and blend them with ricotta, until it all becomes a sort of cream.
It is a fast and yummy dessert.

For a last recipe, if i can dare to call it a recipe, you need 2 or 3 fresh peaches.
Chop the fruits, add 6\8 ice cubes, 2\3 teaspoon of sugar and Varnelli.
Mix it all with a mixer.
The result is a thirst-quenching water-ice, perfect for the incoming summer

Of course it's your choice to decide how much Varnelli to add for the suggestions I've given :cool:

Category
Eat & Drink

Submitted by Anonymous (not verified) on Wed, 05/17/2006 - 14:47

Ricotta is a "cheese" which I have never particularly liked, but then I have never eaten it affogato with a liqueur....it is starting to sound rather delicious :)

Submitted by Anonymous (not verified) on Wed, 05/17/2006 - 14:55

Try Ricotta mixed with a little icing sugar and crushed stawberries! Paradiso in Terra!

:) :)

Submitted by Anonymous (not verified) on Wed, 05/17/2006 - 15:01

I think I have suffered by eating absolutely fresh ricotta, made by the local shepherd's wife, here in Umbria - senza niente and thus rather boring - but then we have been through "boring" in relation to Umbrian foods!! Le Marche sounds much more of a gastronomic destination - but I wonder if their sausages can compete with Norcia :)

Submitted by Anonymous (not verified) on Wed, 05/17/2006 - 15:40

I'll try it with Mascarpone Cheese instead. No Ricotta for me.

Submitted by Anonymous (not verified) on Thu, 05/18/2006 - 06:53

[QUOTE=Frank]I'll try it with Mascarpone Cheese instead. No Ricotta for me.[/QUOTE]
good option, but quite fatty.
ricotta is a lighter food