Adri Barr Crocetti

Meet the It Girl
With easy Piemontese elegance she will open your palate and please you. Derived from Moscato d’Asti, Cocchi (COKE-ey) Americano has been around since 1891, around Italia anyway, but she hit the U.S in a Bordeaux style bottle about a year ago, and she has made a splash. This aperitivo alcolici opens with an almost syrupy taste of caramelized orange peel and finishes in a distinctly adult fashion with the bitter taste of cinchona bark. In between come aromatics and spice – a seductive blend reminiscent of cinnamon and star anise.

Ask aperitivo devotees about it, and they will first wax poetic as they speak of the long gone Kina Lillet. Their faces brighten as they turn to Cocchi Americano. Kina Lillet devotees are so pleased with Cocchi Americano, they have found it a most suitable replacement in cocktails that were originally made with their late lamented Kina Lillet. What James Bond  fan could forget the Vesper from Casino Royale? Weep no more. The It Girl is here.




Per fare l’Americano
When Italians mix this with anything, it is sparkling water. Standard proportions are equal parts Cocchi Americano and sparkling water over ice. For a boost try 2 to 1 Cocchi Americano to sparkling water. In our house Bart likes equal parts, while I go for a milder version – 1 part Cocchi Americano to 3 parts sparkling water. It is up to you. It’s your drink, after all. Finish it with an orange twist or slice. You can’t go wrong – start with equal parts and see where your taste buds take you. For an extra bitter kick, add a dash of Aperol. Summer’s on the way. Grab a bottle, perfect your proportions (I’m talking about the drink, not you) and dazzle your guests when you host an early evening Aperitivo get together.

Bottles run from $18.00 to $20.00. Depending on where you live, Cocchi Americano may be a bit elusive. It is available from K&L Wine Merchants in Hollywood, California.

Note: You can click on any picture to see a slide show with even more pictures!


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

A PROCLAMATION

On March 17, Italy celebrates the 150th anniversary of its unification as a single state. On this day, we join with Italians everywhere to honor the courage, sacrifice, and vision of the patriots who gave birth to the Italian nation. At a time when the United States was fighting for the preservation of our own Union, Giuseppe Garibaldi’s campaign for the unification of Italy inspired many around the world in their own struggles, including the 39th New York Infantry, also known as “The Garibaldi Guard.” Today, the legacy of Garibaldi and all those who unified Italy lives on in the millions of American women and men of Italian descent who strengthen and enrich our Nation.


Italy and the United States are bound by friendship and common dedication to civil liberties, democratic principles, and the universal human rights our countries both respect and uphold. As we mark this important milestone in Italian history, we also honor the joint efforts of Americans and Italians to foster freedom, democracy, and our shared values throughout the world.


NOW, THEREFORE, I, BARACK OBAMA, President of the United States of America, by virtue of the authority vested in me by the Constitution and the laws of the United States, do hereby proclaim March 17, 2011, as a day to celebrate the 150th Anniversary of the Unification of Italy. I encourage all Americans to learn more about the history of Italian unification and to honor the enduring friendship between the people of Italy and the people of the United States.


IN WITNESS WHEREOF, I have hereunto set my hand this sixteenth day of March, in the year of our Lord two thousand eleven, and of the Independence of the United States of America the two hundred and thirty-fifth.

BARACK OBAMA

Il Risorgimento – Italian unification – today we celebrate its 150th anniversary. The independent governments of Italy threw off the bonds of European rulers and proclaimed themselves one country united, People and God with Victor Emmanuel II as their King. The blood of many partiots paved the way to unification. Camillo di Cavour, Giuseppe Mazzini and La Giovine Italia, Giuseppe Garibaldi and I Mille, and Camicie Rosse, the Carbonari and so many more brave souls fought from Sicily to Reggio Calabria and north to unite the country we now call Italy. I salute you, brave soldiers all.



Think Aperol. Think bright orange. OK, so I am going father than orange on the color scale, but this is blood orange season, and I am not done yet. I Fratelli Barbieri introduced their creation at the 1919 International Fair of Padova, and Italians took to it right away. Aperol is made of sweet and bitter oranges, herbs and other ingredients. In short. SECRET. That’s alright with me. As long as I can get my hands on this 11% alcohol wonder, I am happy.






In honor of the 150th Anniversary of the Unification of Italy and Giuseppe Garibaldi and his Red Shirts, volunteers one and all, I give you La Camicia Rossa, a combination of Aperol, Prosecco, blood orange juice and simple syrup.

Camicia Rossa

2 cups Prosecco
1 cup blood orange juice
1/4 cup Aperol
1-2 tablespoons simple syrup, to taste*


Combine all ingredients and serve over cracked ice.


*To make simple syrup, combine ½ cup sugar and 1 cup water in small saucepan. Bring to boil over medium heat to dissolve sugar. Remove from heat and cool.


Bevi responsabilmente!

Torta d’Arancia Rossa

Blood Orange Cake

4 large eggs, separated
½ pound (2 sticks) unsalted butter, softened plus butter to grease pan
2 cups vanilla sugar
zest of 2 blood oranges
2 ½ cups cake flour plus flour for pan
pinch kosher salt
2 teaspoons baking powder
1 packet Vanillina* OR ½ teasoon vanilla extract
1 cup blood orange juice, seeds removed


Preheat oven to 350 degrees. Grease a 9 inch springform pan. Line with parchment. Grease parchment and flour pan, tapping out excess.


In a medium bowl combine flour, baking powder, salt and Vanillina. Set aside.


Fit standing mixer with whisk and beat egg whites until stiff. Set aside.


Change from whisk to paddle attachment and beat butter, zest and sugar together until very light and fluffy, occasionally scraping sides. Add egg yolks one at a time, incorporating thoroughly after each addition. Scrape sides of bowl.


Add flour mixture to butter mixture in 3 additions, alternating with orange juice. Scrape sides of bowl.
Fold beaten egg whites into batter. Pour batter into springform pan. Smooth top.


Bake 1 hour and 20 – 30 minutes, until done.


Place cake on rack to cool 20 minutes. Carefully release sides. Remove and discard parchment. You may serve cake as is or remove top crust, invert cake and serve. Cool completely. Dust top of cake with powdered sugar. Serve with a dollop of Blood Orange Mascarpone Cream.


* Vanillina is a powdered vanilla product from Italy. For another way to use it see my post on Ferratelle.

Blood Orange Mascarpone Cream

4 oz. mascarpone cheese, room temperature
3/4 cup whipping cream
1 tablespoon superfine sugar
2 tablespoons blood orange juice, seeds removed
zest of 2 blood oranges
½ teaspoon vanilla extract
Combine mascarpone, whipping cream and sugar in medium bowl. Beat until very soft peaks form. Do not overbeat or mixture will separate. Fold in remaining ingredients. Refrigerate until ready to serve.





Note: You can click on any picture to see a slide show!