Tiramisu is an Italian dessert made of ladyfinger pastries (savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar and mascarpone and flavoured with cocoa. The recipe has been adapted into many varieties of cakes and other desserts. Its origin is disputed between the Italian regions of Veneto and Friuli-Venezia Giulia. The name comes from the Italian tirami su.
Drosera, which is commonly known as the sundews, is one of the largest genera of carnivorous plants, with at least 194 species. These members of the family Droseraceae lure, capture, and digest insects using stalked mucilaginous glands covering their leaf surfaces. The insects are used to supplement the poor mineral nutrition of the soil in which the plants grow. Various species, which vary greatly in size and form, are native to every continent except Antarctica.
Liquore Galliano L'Autentico, known more commonly as Galliano, is a brand of sweet herbal liqueur produced in Italy. It was created in 1896 by Tuscan distiller and brandy producer Arturo Vaccari and named after Giuseppe Galliano, an Italian officer of the Royal Italian Army of the First Italo-Ethiopian War.
The daiquiri is a cocktail whose main ingredients are rum, citrus juice, and sugar or other sweetener.
Baileys Irish Cream is an Irish cream liqueur made of cream, cocoa and Irish whiskey emulsified together with vegetable oil. Baileys is made by Diageo at Nangor Road, in Dublin, Ireland and in Mallusk, Northern Ireland. It is the original Irish cream, invented by a team headed by Tom Jago in 1971 for Gilbeys of Ireland; Diageo currently owns the trademark. It has a declared alcohol content of 17% by volume.
Amaretto is a sweet Italian liqueur originating from the comune (municipality) of Saronno. Depending on the brand, it may be made from apricot kernels, bitter almonds, peach stones, or almonds, all of which are natural sources of the benzaldehyde that provides the almond-like flavour of the liqueur. It generally contains 21 to 28 percent alcohol by volume.
Granita is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, it is available throughout Italy in varying forms. It is related to sorbet and Italian ice; however, throughout Sicily its consistency varies. Food writer Jeffrey Steingarten says that "the desired texture seems to vary from city to city" on the island; on the west coast and in Palermo, it is at its chunkiest, and in the east, it is nearly as smooth as sorbet. This is largely the result of different freezing techniques: the smoother types are produced in a gelato machine, while the coarser varieties are frozen with only occasional agitation, then scraped or shaved to produce separated crystals. Although its texture varies from coarse to smooth, it is always different from that of ice cream, which is creamier, and from that of sorbet, which is more compact; this makes granita distinct and unique.
Ratafia is a broad term used for two types of sweet alcoholic beverages, a flavouring essence whose taste resembles bitter almonds, later to a ratafia flavoured biscuit, a biscuit to be eaten along with ratafia, and later still, to a cherry variety.
Aguardente (Portuguese), or aguardiente (Spanish), is a type of distilled alcoholic spirit that contains between 29% and 60% alcohol by volume (ABV). It is a somewhat generic term that can refer to liquors made from various foods. It originates from and is typically consumed on the Iberian Peninsula and in Iberian America.
Limoncello is an Italian lemon liqueur mainly produced in southern Italy, especially in the region around the Gulf of Naples, the Amalfi Coast, and Sicily. It is the second-most popular liqueur in Italy and is traditionally served chilled as an after-dinner digestivo. It is also a popular homemade liqueur, with various recipes available online and in print.
A liqueur coffee is a caffeinated alcoholic drink that consists of a shot of liqueur, mixed with coffee. It is typically served in a liqueur glass, often accompanied with cream and sugar. Coffee liqueur beverages are served in different fashions and can be found throughout many countries. One of the most popular liqueur coffee beverage is commonly known as Irish coffee. Liqueur coffee beverages are largely classified as cocktails as well as digestifs which are aimed at aiding the digestive process typically after a meal.
Nocino is a dark brown liqueur from the Emilia-Romagna region of Italy. It is made from unripe green walnuts. The walnuts and the liquor are handled using ceramic or wooden tools and placed in an alcoholic base. After steeping in spirit, the walnuts are removed and the alcohol is mixed with simple syrup. Nocino has an aromatic but bittersweet flavor. It may be homemade; villages and even individual families often have their own recipes, including different additions like cinnamon, juniper berries, lemon or orange zest, vanilla pods, coffee beans, or clove. The spices are added lightly, to avoid overpowering the flavour of the walnuts. A classic base consists of vodka. Nocino is also available commercially in bottled form. Commercially available nocino is typically 40 percent alcohol by volume, or 80 proof.
Amaro is an Italian herbal liqueur that is commonly consumed as an after-dinner digestif. It usually has a bitter-sweet flavour, sometimes syrupy, and has an alcohol content between 16% and 40%.
Tentura, also spelled Tentoura, Tintura, or Tintoura, is a liqueur produced in the Greek city of Patras since the 15th century. It is prepared by sweetening and flavoring various types of distillate alcohol with herbs and spices; thus the name tentura which comes from the Italian word tinctura ('tincture'). Brandy from Patras' wineries is the most common alcoholic base for tentura, though sometimes rum or grain alcohol are used as well. The fermented essences of cloves, cinnamon, nutmeg, and citrus fruits are the most common flavoring agents. These aromatic ingredients give tentura its distinctive dark orange-red color and its alternative local name μοσχοβολήθρα. It has an alcohol content of around 25% by volume.
Sharbat is a drink prepared from fruit or flower petals. It is a sweet cordial, and usually served chilled. It can be served in concentrated form and eaten with a spoon or diluted with water to create the drink.
Italicus Rosolio di Bergamotto is a bergamot rosolio manufactured in Italy. The liqueur uses bergamot from Calabria and citrons from Sicily, along with Italian flower varieties. Italicus was created by an Italian bartender, Giuseppe Gallo, using a family recipe. He released the spirit in September 2016.
