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Italian Liqueurs | Day Drinking In Italy: The Italian White Russian.

ITALIAN LIQUEURS ARE NECESSARY | Our First Winter In Italy

Our first winter living in Italy was brutal. Snow for months.  My husband and I were snowbound, watching the movie, The Big Lebowski and dreaming of White Russians to keep us warm. A White Russian is a lovely concoction comprised of vodka, cream, and coffee flavored liqueur, Kahlua. The drink features prominently in the movie. Unfortunately, while Kahlua is very popular in the USA, it was impossible to find in Italy. Literally impossible. Our Big Lebowski dreams were shattered.

Then one day my husband walked in from work with a look on his face like a little boy with a frog in his pocket. He excitedly pulled out a bottle of Borghetti, a coffee based Italian liqueur. White Russians were back on the menu. And, we quickly realized that the regional Italian liqueurs, well, they are necessary to survive winter.

White Russian cocktail on the bar stand on rubber mat.
The classic White Russian cocktail. Photo credit: iStock Photos.

Now, after 2 or 3 White Russians,  you’d think that we would have been out cold. I am an insomniac, but my husband can literally sleep anywhere, at any time. Yet this night, no sleep was to be had. No sheep were being counted. At about 3:00 a.m., we were both wide awake with the edgy energy that only high amounts of caffeine have ever given me. We tossed. We turned. We tried to figure out why my husband couldn’t sleep. Eventually, it dawned on us to look at the Borghetti bottle.

ITALIAN INGREDIENTS | Hint, They Are Sticklers For Natural, Pure Ingredients. 

There it was right on the front of the bottle, “di vero caffe espresso.”  Arrgh. Our excitement had made us foolhardy. While Kahlua is a coffee “flavored” liqueur, Borghetti is made with pure espresso.  Italians do not believe in artificial ingredients. Not even in their liqueurs. We had essentially consumed 3 espressos each before bedtime.

ITALIAN COFFEE | Borghetti, Not Suitable For Evening

We concluded that Borghetti is only suitable for day drinking. Borghetti is a day drink because one cannot drink it in the evening and expect to get any sleep. If Borghetti bested my sleep connoisseur husband, a normal person doesn’t stand a chance. 

Borghetti is delicious. I like it even better than Kahlua. It has less of a sugary taste and more of a strong coffee flavor. So the conundrum. The stuff is tasty but there is no way we can drink after 12:00 noon and how many times a year does one sit around drinking during the daytime? Hum . . . when could we consume this lovely liqueur?

We decided that Borghetti is the perfect Christmas morning drink. A little Borghetti in with some cream and Nat King Cole singing Christmas carols is a pretty damn near perfect way to start your day.

Two Christmas gnomes with a bottle of Borghetti.
The Italian liqueur, Borghetti. The necessary ingredient for an Italian Christmas White Russian.

ITALIAN RECIPES | The Italian White Russian

Despite the name, the White Russian was not invented in Russia. I suspect that the alleged inventor so named it due to the inclusion of vodka, but I have no proof (pun intended) of that.

Legend has it that Gustave Tops, a Belgian bartender, not a Russian, created the cocktail in 1949 at the Hotel Metropole in Brussels. The drink was quite popular initially and eventually spread across the globe. In the USA, the concoction hit the height of its popularity in the 1970s. Today, not too many people drink them and it is considered a retro cocktail.

Our recipe adds a new twist with the addition of the espresso liqueur. In our house, we have cross pollinated 2 cultures and now our cocktail’s official moniker is Il Russo Bianco di Natale Italiano or the Italian Christmas White Russian.  

Makes one drink:

  1. 2 oz vodka.
  2. 1 oz Borghetti
  3. 1/2 oz whole milk or heavy cream.
  4. Ice.

Buon Natale a Tutti!

Americans abroad · Emilia Romagna · Italian food · Italy · Parma Italy · parmigiano-reggiano · Prosciutto di Parma

Torta Fritta

Torta Fritta
Torta Fritta

One day, not long ago, I was craving this yummy little treat from the Emilia Romagna region of Italy. Torta Fritta as it is known in Parma or Gnocco Fritto if you are in the next town over because in Italy food is very regional and even if it is the exact same dish but it is in the next town it must have a different name.  Oh Italy, I do miss you.

Anyway, there I was in Sweden dreaming of Torta Fritta. Torta Fritta are little pillows of dough, lightly fried and puffed up. They are most often served warm and stuffed with Parmesan cheese, Prosciutto di Parma, salami and various meats. They are little pillows of culinary heaven.

The thought never entered my mind to make them from scratch, because, you know, I am not Italian and Italian cuisine (real Italian cuisine not the over worked American versions) is intimidating. So I foolishly tried to Macgyver it and I bought some pre-made, albeit fresh, pasta with the intention of flash frying it into pillows. It didn’t work. It wasn’t pretty. And it certainly wasn’t Torta Fritta.

What I forgot is that while living in Italy I discovered that most Italian recipes are actually quite simple. They pair a few ingredients that happen to compliment each other. They don’t over work, they don’t add too much. They let the flavors meld and do all the work. Then I remembered that one of my favorite gifts that I received when moving from Parma was a cookbook given to me by my gem of a friend, the amazing Beatrice Zambelloni Papoccia. Bea is the Martha Stewart of Italy and one of the best cooks I have ever had the pleasure of tasting. She gave me a book titled Ten True Gems of Parmesan Cuisine. I cautiously opened it, searched for the recipe and said a little prayer to Don Alfonso.

Sidebar – Don Alfonso was the original proprietor of our favorite restaurant in Parma and the staff was kind enough to give me a commemorative photo of Don Alfonso when we moved. He sits on a shelf in my kitchen overseeing it all, and I like to believe, spreading good Italian food mojo around the kitchen.

torta fritta
The Don, overseeing it all.

I opened the cookbook and there it was. The recipe.

And here it is for you now:

​Torta Fritta – enough for 6

1/2 a kilo of white flour
water
salt

Mix the ingredients, adding enough water to obtain a rather soft dough. Roll out the dough to a thickness of 1/2 a centimeter. Cut it into rhomboids with a pasta cutter. Fry the pieces in oil or lard. Torta Fritta can be served hot with cheese and meat and if there happens to be any leftover, ​it is excellent eaten cold the next day, dipped into milky coffee or with jam.

I know what you are thinking. I know that you are judging me because it is soooo easy, but let me tell you when you have tasted fresh Torta Fritta that has been handmade by your neighbor’s nonna it tastes complicated. I also know that you want to know the precise measurements of the water and salt but this recipe has been handed down for hundreds of years and you will just have to work it out.

Finally, just because I am American, if you want to complicate the recipe, I read that sometimes, a drop of milk is added to soften the dough.

Buon appetito tutti!

Americans abroad · Emilia Romagna · European travel · ex-pat life · international travel · Italy · Parma Italy · USA

I Swam Away To Purple John

parmigiano reggiano
Purple John cheese

 

Prosecco, Prosciutto and Purple John cheese

I just re-read my first post from 2009. It took me 2 full years, but I did indeed swim away from my perfect island – smack into what one might metaphorically say are shark infested waters. Namely, the chaos of everyday life in Italy. It is a beautiful chaos, however, complete with Prosecco, prosciutto and Parmesan cheese, also known as Purple John cheese in our house.

Let me back up a little. In 2009 I was living in suburban California. My family and I lived in what may well be one of the nicest, most pleasant places to live and raise kids on the planet. It is easy to live there. It is safe, friendly and offers a fantastic location, perfect weather and excellent schools. That being said, I have always been a gypsy at heart and I wanted more challenge in my life. As the saying goes, “be careful what you wish for.” An international move is not for the faint of heart.

Vision Boards and Meditation

 

So there I was in 2009 hoping to move internationally. Since my husband is the primary breadwinner, this involved getting him on board with my vision. We had casually talked about living abroad over the years. His plan was to move abroad when our children were grown and gone. He saw us spending our golden years traveling and touring the world. My vision was to take the kids with us; to broaden their worlds now; to have them learn another language; to assure them that they needn’t be afraid to experience all that the world has to offer. So the question became, how to bring the two visions together?

I studied my options and evaluated the tools I had in my arsenal. What I arrived it was this: my husband is a first generation Polish American. In the eyes of Poland, he is a Polish citizen despite being born and raised in America. I encouraged him to apply for his dual citizenship. He may even tell you that I badgered him.

My argument went something like this: The world is becoming more global with every passing day. Once he had Polish citizenship (i.e. European Union benefits) then our children would also be Polish citizens with EU benefits. Armed with an international education, fluency in three languages and a comfort level of living in either the US or Europe, the world would be their oyster when they graduated from college. This move and experience would afford them more opportunities, more choices in the long run. These arguments were hard for him to deny. Eventually he acquiesced and applied for dual citizenship.

Next, I adhered to all the new age tenets and I simply willed it to happen. I envisioned an international move in my mind’s eye. I meditated on it. I made a wish every time we went through a tunnel on our way to and from San Francisco. I posted a picture on my bulletin board of London. I had photo magnets of Paris superimposed with a Chinese fortune cookie insert that read “Follow Your Dreams.” But most importantly, I researched international job offers for my husband and continually placed the ads in front of him. He may even tell you that I badgered him.

We evaluated a number of situations that arose over the two years but none of them were quite right. My husband was on board with my vision at this point but didn’t want to move just for the sake of moving. It had to be the right job; the right living situation. We considered Barcelona, London, Grenoble. We decided to be patient. I turned it over to the universe.

And, then one day the right job and the right living situation did come along and va bene . . . here we are. It is September 2011 and we have moved from the suburban comfort of Pleasanton, California to Parma, Italy.

Serendipity

At this point you are probably thinking, that is all very interesting, but why the Hell is this blog called Purple John?

When my daughter was a toddler and just learning to speak she frequently made up words that sounded similar to the adult versions. Quite often, she would repeat a word with her own twist on the pronunciation. For example, she would say strawbellies instead of strawberries; froggy instead of foggy. One of the words she transposed was Parmesan. In her 3 year old mind Parmesan cheese was Purple John cheese. For years our family has been asking one another to pass the Purple John at the dinner table.

Imagine our surprise then when we realized we were moving to Parma, Italy – the birthplace of Purple John cheese. Apparently the universe has a sense of humor.