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Where to buy Corzetti stamps

Posted January 14, 2012 By Adri

More from the Corzetti Files


Corzetti Stamps-640x396-0993_425


I have heard from many of you out there who said you need help finding a corzetti stamp (stampa). While I have included sources for corzetti stamps in my other articles about corzetti, (corzetti stampati or croxetti), here is a list of corzetti stamp makers and how to contact them.


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One can purchase corzetti stamps from Terry Mirri of Artisanal Pasta Tools in Sonoma, California. The stamps are fabricated to order; you can choose from three different styles of stamp, multiple choices of woods and a wide variety of choices in carved design.

Artisanal Pasta Tools
Sonoma, California, USA
707-939-6474 between 9 AM and 6 PM Pacific time

Visit Artisanal Pasta Tools


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Intagliatore Signor Franco Casoni of Chiavari, Liguria. Sig. Casoni will make a custom stamp to order from your own design. He carves his stamps from beech.

Franco Casoni
Via Bighetti 73
16043 Chiavari (GE) Italia

Visit Sig. Casoni’s web site


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Intagliatore Signor Pietro Picetti will carve a custom stamp for you from historic designs or a design of your own. He uses beech, pear, and other hard, fruit woods.

Mr. Pietro Picetti
15 Via Pieve
19028 Varese Ligure
La Spezie, Liguria, Italia
Telephone 0187/842195


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Filippo Romagnoli
3/5 Via Firenze
50028 Tavarnelle Val di Pesa
Firenze ITALIA

visit: Florentine Touch


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This is Part 4 of a series – The Corzetti Files.
For detailed information and photo essays on how to make corzetti, along with recipes, please delve further into The Corzetti Files:

Edible Art, The Corzetti Files – Part 1

The Intagliatore of Chiavari, The Corzetti Files – Part 2

Corzetti agli Spinaci con Gorgonzola, The Corzetti Files – Part 3

Where to Buy Corzetti Stamps, The Corzetti Files – Part 4

Corzetti Stampati – and a Giveaway! The Corzetti Files – Part 5

And if you have questions about this delightful pasta or the tools used to make it, please feel free to leave your inquiry in the comment section.

I have no affiliation with any product, manufacturer, or site mentioned in this article.

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Punch Abruzzo

Posted January 5, 2012 By Adri

Punch Abruzzo – The secret ingredient in my Caffe, Cioccolata and Tiramisu
 
una bevanda che fa cambà cent’anni e cente mise – a drink that will let you live a hundred years and a hundred months


Punch Abruzzo



Abruzzo Poster02


OK. Mayors do lots of wonderful things for towns. Chief administrators, they look out for the well being of their citizens, perform good works – everything from planting trees to visiting the needy and serving Thanksgiving meals. But one Mayor, Sig. Antonio Evangelista of the small town of Borrello in the province of Chieti (in southeastern Abruzzo) performed magic. To stave off the winter cold he decocted spirits, herbs and spices to come up with Punch Abruzzo, a most magnificent liquore. The mayor made it in his home fireplace, and apparently it caused quite a stir in the town, inciting all kinds of curiosity in the townsfolk.




Punch Abruzzo Label


Over time he refined his creation, making it for friends and fellow citizens, and in 1907 he named it Punch Abruzzo. Closely guarded, the formula has been handed down from father to son, and now the third generation of Evangelista produces Punch Abruzzo according to his grandfather’s proprietary formula, having moved the firm to Sambuceto (CH).

Punch Abruzzo has won much acclaim, and now on little cat feet it has quietly made its way to us. Expect to hear much more about this masterly infusion over the coming year as the importer rolls it out across America. Today’s enterprising mixologists will no doubt make hay with this one in long drinks and cocktails. I can’t wait. Read more… »

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Zabaglione con crema e frutti di bosco

Posted December 26, 2011 By Adri

Zabaglione with Cream and Mixed Berries

Zabaglione with Cream and Mixed Berries

Christmas has come and gone, but the holidays are far from over. And that means you need another one or two desserts. By now lots of us want to keep it on the lighter side, so how about frutti di bosco topped with an orange scented zabaglione? Frutti di bosco – fruits of the forest, or as we say, mixed berries – often raspberries and blackberries – are a wonderful flavor combination, and oh so beautiful to behold. A big glass bowl of mixed berries looks like a collection of jewels to me, and there is no better way to serve them than topped with Zabaglione con crema.

Zabaglione (zabaione, or to the French sabayon) is a luscious blend of egg yolks, sugar and liquor, traditionally Marsala wine. The yolks, sugar and wine are whisked vigorously over a double boiler until thoroughly cooked, and tripled in volume, with no trace of raw egg yolk taste. Once cooked, it can be served as is or combined with whipped cream to make a most ethereal dessert a friend of mine calls “clouds.” Read more… »

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Poached Oranges with Solerno Liqueur

Posted December 22, 2011 By Adri

Poached Oranges with Solerno

This is the time of year for feasts, really big feasts, but even the grand gourmands among us need a respite. If you are looking for a light but elegant dessert to close your holiday meal, try this most typical Italian dessert. Poached oranges, chilled, served in their syrup and topped with candied orange peel and Solerno are a snap to make, and can be made the day before you plan to serve them. What more could you possibly ask for? Oh, and about the Solerno – my favorite orange liqueur, it is distilled from Sicilian blood oranges and is just perfect here, its clean citrus flavor and alcoholic bite tempering the sweetness of the sugar syrup. If you do not have any Solerno, substitute Gran Marnier, Triple Sec or Cointreau. Read more… »

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Corzetti Stampati agli Spinaci con Gorgonzola

Posted December 18, 2011 By Adri

Spinach Corzetti with Gorgonzola Sauce

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This is Part 3 of a series – The Corzetti Files
For detailed information and photo essays on how to make corzetti, along with recipes, please delve further into The Corzetti Files:

Edible Art, The Corzetti Files – Part 1

The Intagliatore of Chiavari, The Corzetti Files – Part 2

Corzetti agli Spinaci con Gorgonzola, The Corzetti Files – Part 3

Where to Buy Corzetti Stamps, The Corzetti Files – Part 4

Corzetti Stampati – and a Giveaway! The Corzetti Files – Part 5

Well, it is all about Christmas now, and that means special pasta dishes. In years past I have served filled pastas such as ravioli, caramelle, or sometimes tortellini, but this year I decided to break with tradition and serve corzetti stampati, Liguria’s embossed pasta coins. Also known as croxetti, these embossed pasta circles have a history that stretches back to the glory days of La Serenissima Repubblica di Genova, The Serene Republic of Genoa, an independent state based in present day Liguria. I thought green corzetti would be particularly in keeping with the season, so I decided to make spinach pasta dough for them.

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Corzetti are cut using a most ingenious two piece wooden tool, la stampa. The bottom of one piece is used like a cookie cutter to cut a round piece of pasta. The top of the cutting piece and the bottom of the second piece are artfully carved and are used to imprint the pasta coins. Read more… »

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Croccante di Natale – Almond Brittle for Christmas

Posted December 13, 2011 By Adri

Croccante di Natale

Croccante di Natale or Croccante di mandorle (Almond Brittle) is Abruzzo’s classic Christmas confection. You will find it in every Abruzzese home, on every dessert table and under every Christmas tree. My grandmother, Angela Barra Crocetti, made Croccante throughout the Christmas season. With the American holiday of Thanksgiving behind her, she went to work shelling bag after bag of fragrant almonds. I have never smelled almonds like the ones she used, and to this day I do not know where she bought them. As magnificent as the almonds smelled in their burlap bags, their true wonder was revealed as they toasted in her oven. Even still the perfume of roasting almonds transports me back to her kitchen. Read more… »

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