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I Love Grappa

  • Vanity Fair – an after dinner drink with a sophisticated taste Cocktails

    Vanity Fair – an after dinner drink with a sophisticated taste

    This pretty– as in pretty delicious — cocktail is made with Nardini Acqua di Cedro liqueur for a sweet, fruity and delicate taste, especially appreciated by women.

    Ingredients: 

    4 cl. vodka

    2 cl. Acqua di Cedro Nardini

    2 cl. Rose syrup

    1 cl. Lime juice

    Preparation:

    1. pour ingredients into a shaker with ice;

    2. shake  for a few seconds and service in a chilled martini glass;

    3. garnish with a rose made from lime and a maraschino cherry.

    For a more decisive taste, substitute vodka with Grappa Bianca Nardini .

    A cocktail invented by Gianluca of  Palazzo delle Misture of Bassano del Grappa.  This cocktail, whose color and scent are evocative of a fresh rose, seems to have come straight out of “Sex and the City”.

    The cocktail takes its inspiration from two lovelies who asked Andrea to create a cocktail for them while they perused the latest copy of Vanity Fair. It was his very special way of presenting each of them with a pink rose.

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  • Grape pomace- this is how we want it! Did you know?

    Grape pomace- this is how we want it!

    We have  already had a chance to talk about grappa as a noble distillate obtained from the distillation of the grape pomace.

    Grape pomace is what remains of the grapes after the pressing for wine. There is a high concentration of  multi-faceted aromatic substances in the pomace, and that is what we concentrate on. The quality of a good grappa depends primarily on the quality of this raw material and its correct conservation.

    There is the “identikit” of our grape pomace:

    - only the best grape pomace, sourced exclusively from the hills and foothills of Northern Veneto and the Friuli regions of Italy from trusted winemakers only;

    - de-stemmed , the grape pomace must be free of stems; the distillation of stems compromises the quality of the final product;

    - from red and white grapes, with a prevalence of red grape pomace, with a rich and aromatic profile ofmerlot, cabernet  and raboso grapes, and a minor quantity of white grapes such as friulano, pinot andchardonnay ;

    - freshly pressed, especially in the case of white grapes, and with a light pressing technique for red grapes, rich in must and consequently in alcohol and sugars;

    - shipped to the distillery within 24 hours of pressing, to ensure that the quality of the pomace is not compromised or damaged due to oxidation; in fact the pomace must be stored rapidly according to a strictly-defined procedure.

      The storage of the grape pomace, dictated by the natural rhythms of the grape harvest, is a very delicate phase of our production, but this is only the beginning!   Even though the quality of the grape harvest varies from year to year, the aromatic and taste profile of Nardini grappa remains the same through the years, because our grappa is not the result of a simple distillation of grape pomace from a single harvest but an expert blend collected from many years.
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  • Summer recipes: home-made vanilla and grappa ice cream Recipes

    Summer recipes: home-made vanilla and grappa ice cream

    Have you ever dreamed of making ice cream at home but you are not a master ice cream maker?

    Don’t worry, if you have a bit of patience to follow the step by step directions of our passionate food blogger Livia, you can make this delicious summery  recipe similare to a pastry cream but harks back the traditions of  Italian gelato  and for sure a great choreographcal effect  that will delight your guests, and you too.

    Ingredients ( for 4 cones) :

    100 ml  milk

    200 ml fresh cream

    80 gr sugar

    3 egg yolks

    1 tablespoon of Nardini “Aquavita di Vinaccia” Grappa

    1 vanilla pod

    50 gr chocolate

    Preparation:

    1. place  milk and the vanilla pod in a pan; the vanilla pod should be slit along the length to release its flavour, and slowly bring to a boil;

    2,. in a bowl unite the egg yolks and sugar and mix with a whisk until it becomes a light and fluffy cream;

    3. remove the vanilla pod from the warm milk and add the  yolk and sugar mixture, mixing gently;

    4. heat the mixture gently in a double boiler for 18 minutes, then whisk briskly, set aside and let cool completely;

    5. in the meantime prepare the cones : take  baking paper and roll it in the form of a cone, make sure the point is closed well with the aid of some scotch tape;

    6. prepare the chocolate that will be used as a garnish by  melting in a double boiler;

    7. pour the chocolate inside the point of the cone and spread on the inside of the cone, creating a netlike design;

    8. repeat operation for the other 3 cones;

    9. put the cones in the refrigerator for a few minutes until they solidify ; take the cooled egg and sugar mixture, add grappa and cream and mix gently;

    10. now pour mixture into the cones, when they are full, let them rest in the refrigerator for 3 hours;

    11. take the cones out of the fridge and  remove paper from each one; 12. place the  cones upside down on a plate, garnish with whipped  cream or chocolate shavings; 13. the cone with vanilla  ice cream and grappa Nardini are ready to serve.

    The author of the recipe

    Livia, 19 years old, from Rome has published her recipes in a blog for over two years, loves to cook, especially desserts. You can find her on her youtube channel or on her facebook page Cookingcakeshow
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  • Muffin with strawberries, coconut and Grappa Nardini Recipes

    Muffin with strawberries, coconut and Grappa Nardini

    Muffins  are  gaining fame in Italy and  around  the world. Here is  a twist  on a typical recipe  that reveals  a heart of grappa and coconut.

    Ingredients:

    300 gr  flour

    2 eggs

    125 gr of white yoghurt or milk

    100 gr butter

    200 gr sugar

    2 tablespoons  of dried coconut flakes

    5 cl of Nardini grappa bianca

    1 tablespoon  baking powder with vanilla

    300 gr fresh strawberries, cut in pieces

    Preparation:

    1. In a bowl, mix the flour, sugar, baking powder and coconut. In another bowl, mix the egg with melted butter, grappa and yoghurt.

    2. Unite the two mixtures. Mix well.

    3. Put 2-3 pieces of cut strawberries in the base of each tin, then add the batter. Tins should be 2/3 full.

    4. Cover the batter with strawberry pieces.

    5. Bake in preheated oven at 180° C  for approx. 30 minutes.

    There is  a type  of muffin for every taste. What do you think about this recipe?

    About the author:

    Meris is a food blogger who is really passionate about bakery goods.  You can find her recipes on Vaniglia&Cannella

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  • Grappa Nardini toothpaste – an unusual alternative Cocktails

    Grappa Nardini toothpaste – an unusual alternative

    Aromatic  grappas, chocolates with grappa, cakes  with the Italian national spirit, even sprays… in Bassano you can find  grappa in every shape  and form, but grappa flavoured toothpaste?

    Just  across the bridge from Nardini,  at Caffè Ponte  Vecchio, Massimo Frighetto  launched this  fun alternative  to the  typical shot… toothpaste.

    In this  version, the green gel contains  Aquavite di Vinaccia” grappa Nardini.  How  to use  it?  Squirt  it  directly on a toothbrush, provided  in the  handy kit, along  with a test tube  of  “mouthwash”  flavoured with Mistrà, Nardini’s  anice-flavored liqueur and  a capsule that  tastes like  coffee on the  outside  with Nardini grappa inside.

    Frighetto sells the kit without instructions—just  a little smile, letting  clients  figure out for themselves how it works.

    A “spirited” idea.. and hey, this might become a habit to repeat after every meal!

    Foto © Giancarlo Ceccon

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  • Grappa Nardini for the Queen Mother, please! Did you know?

    Grappa Nardini for the Queen Mother, please!

    Grappa is  the distillate that is much loved in Italy but also appreciated abroad.

    In fact, the Queen Mother appreciated the noble  unique and pure   spirit  such as  Grappa Nardini, so much so that she  ordered a supply to serve her guests  for  the incoronation ceremony of her daughter  Queen Elisabeth II in 1953 … since grappa is known to be the  best  conclusion for and important meal.

    It must  have  remained in the memory of Elisabeth “The Queen Mother”, because in May of 1987, during a visit to  Bassano del Grappa she stopped in the historical  Grapperia, as did many other personalities to sip  a “ciccheto” di grappa.

    In Nardini’s  archives  there is  a book bearing  her signature for the occasion, a discrete “Elisabeth R”.

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  • What’s inside Nardini grappa – besides alcohol, there’s much more! Did you know?

    What’s inside Nardini grappa – besides alcohol, there’s much more!

    Grappa is a distillate produced from grape pomace, the grape by-product after pressing for wine, derived  from grapes grown and produced for wine in Italy. Thanks to the distillation process it is also possible to extract alcohol obtained from the fermentation of sugars present in the grape.

    So what is inside Grappa Nardini?

    By law, in order to permit the use of the official name, grappa must have a minimum alcoholic content of 37,5% in volume. In our case, Grappa Nardini is distinguished for an alcoholic content of 50% in volume, obtained only after a competent processing of raw grappa with an alcoholic content of about 81%.

    It is precisely the 1,5% of the hundreds of volatile substances present in the alcoholic makeup, carefully selected  and monitored by our analysis laboratory, that give the products their unique aromatic qualities. Among these are aldehyde, esters and the higher alcohols together with almost 800 substances known today.

    In our production, the use of the best grape pomace, specially selected and naturally fermented without the addition of yeast, is  essential,  but note that due to the presence of the innumerable volatile  substances, it is not enough. This is why that, after decades of collaboration with local winemakers, in order to guarantee the quality and respect for the destalked grapes that, within 24 hours after winemaking, we make  use  of  the  latest technology and  technical knowledge learned in over 230 years of grappa  production .

    Behind the high quality standard of grappa there are the  meticulous checks on the entire process of this superb distillate, from the storing of the grape pomace  right up to the distillation, a unique process of  double  rectification  and cold filtering that sets our grappa apart.

    Is grappa making a complex process? You be the judge.

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  • History of distilling acquavite Did you know?

    History of distilling acquavite

    Acquavite traces  its  origins from alchemy,  the practice  of  the distillation of herbs that most likely began in southern Asia , passed on to Egypt  and later to Greece where it was picked up by the Romans,  It probably dates back to the VI /VIII century BC in Mesopotamia , while the procedure relating to wine  to obtain acquavite was cited by alchemists later, in the XII century AD.

    The  first  to speak about the  extraction of  alcohol from wine  is LULLI  in the XII century  that  used  the  name  “alcohol”  for the first time to refer to the  etherious part  of  the  distillation process.  The  Padoan medieval doctor  Savonarola  ( uncle  of the famous  monk) published the  first  tome on the production of  acquavite “De arte confectionis acquae vitae” in the XV century. As a medicine  it was used  in generous  doses also for the treatment of children and during  the   period of plagues.  The  great author Manzoni  describes the “gravediggers” constantly drunk during  the  plagues of Milan.  In Venice in the XVII century marked the origin of  the “corporation of the  acquavite makers” indicating  the widespread use of this product.

    Grappa as we know it  was produced  in Friuli in the XV century  and was even exported; yet only  in the mid-XVII century the distillation of grape pomace was mentioned and the term “grappa”  entered into common  use only at the end of the last century.

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  • Tasty recipes: guitar spaghetti with salmon and Grappa Nardini Recipes

    Tasty recipes: guitar spaghetti with salmon and Grappa Nardini

    Guitar spaghetti is a fresh, square-shaped pasta that gets its name from the guitar-like box (with strings) used to make it.

    You can generally find it in Italian specialty shops. Alternatively use fresh (not dry) linguini.

    Ingredients

    500g fresh guitar spaghetti

    200g smoked salmon, cut in small pieces

    250ml heavy (double) cream

    100g butter

    1 shotglass of Nardini Bianca

    Salt and pepper

    Preparation

    1.Place a third of the butter in a wok (or deep frying pan) with cream, salt and pepper and cook for five minutes on a low flame.

    2. Add the glass of grappa and increase the heat for two minutes, then add the salmon and cook for another few minutes. Remove from heat. Cook the pasta in boiling salted water until al dente.

    3. Drain and add to the mixture in the wok (or pan) and mix gently. If it is too thick, add a ladle of the water in which the pasta was cooked. Put the wok on the flame and add the rest of the butter and mix gently for one minute. Serve piping hot.

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  • Bolle Nardini by Massimiliano Fuksas Did you know?

    Bolle Nardini by Massimiliano Fuksas

    Two worlds: the first suspended, formed by two transparent ellipsoidal bubbles that enclose the research centre laboratory; the other submerged in a space carved into the ground like a natural canyon that houses an auditorium with 100 seats. A descending ramp, generating matrix of the canyon-space, leads to the auditorium and may also be used as open-air grandstands.

    The two facing inclined sets of stands form a single continuous arena for launching events. The seated spectator is surrounded by a landscape generated by the arrhythmic development of the sloping walls. Two signs: one refined, elegant, technological and immaterial; the other rough, where the matter, the reinforced concrete becomes the epiphany of the form. A container and a content, positive and negative in continuous tension connected by the slanting structure of the elevator yet immersed in their opposing energy force, pushing the glass bubbles of the laboratories upwards and the auditorium with its heavy bulk downwards underground.

    Massimiliano Fuksas

    The aim of the project was to meet the need for an auditorium where those interested in the world of grappa could be welcomed all year, an expanded laboratory facility and a space to host internal meetings and events of high cultural value. 2004 marked the 225th anniversary of the company and the Nardini family wanted to celebrate with an architectural icon: a landmark to reinforce the link with the territory and its entrepreneurial culture, and above all one that will remain through time as a sign for the generations to come. The decision was made in 2000 and executed with passion, choosing the path of quality and innovation, entrusting the work to the architect Massimiliano Fuksas. This choice was made by the family’s desire to entrust the plan to an Italian architect; to create a strictly Italian work, just like grappa, but also world reknowned professional, adding international scope to the project.

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