Happy Hour Tuesday: Limoncello Citrus Sangria

Rometti Limoncello Happy Hour Tuesday Limoncello Citrus Sangria

Hpppy Hour Tuesday!

We hope you all had a great time during the past Easter weekend! At Rometti we had a lovable Sunday brunch during which we tried an amazing recipe that we found on Nicole Whites’s blog, http://www.foodiemisadventures.com and it was so delicious that we decided to share: Limoncello Citrus Sangria.
When you say sangria, you say fun, Summer, Spring, good time with friends. Sangria is as tasty as wine and as refreshing as a cocktail, that is why people love it! Served over ice after letting the wine chill with fruit and limoncello, Limoncello Citrus Sangria while keeping the classic look and taste of wine becomes a casual drink enriched with the sweetness of limoncello and citrusy taste of fresh fruit. Unformal yet full of flavor it is the perfect glass for a family gathering, or a BBQ party.

Although Easter is come and gone, don’t let the joyful feeling fade away! With a very few and simple ingredients, Limoncello Citrus Sangria, together with some good friends!, will keep the party going!

1 Orange
1 Pink Grapefruit
2 lemons
750 ml bottle chilled white wine (like Sauvignon Blanc)
1 1/2 cups Rometti Limoncello
3 cups sparkling water or sparkling wine

After cleaning the fruit cut it into 1/4 ” thick slices.
Pour white wine, the sliced oranges, grapefruit, lemons and Rometti Limoncello into a pitcher. Refrigerate for about 4 hours.
At serving time add the sparkling water (or wine) and stir. Pour into glasses and garnish with fruit if desired.


Recipe courtesy of Nicole White
Image courtesy of Nicole White http://www.foodiemisadventures.com


Happy Hour Tuesday: Enticing Azul Bebida

Rometti Limoncello Happy Hour Tuesday Enticing Azul Bebida

Happy Hour Tuesday!

We’re almost at the end of February, and it feels like it’s been way too long since last time we got the chance to go on a vacation. Turquoise water crashing on the golden sand are still a faded memory (well, unless you happen to live in Miami or in a tropical place where we sure hope we could come visit soon!). While waiting for the Spring to come and turn slowly but pleasantly into Summer we are left with the choice of either jump on the next flight to destination Paradise, or cheer up with a delicious drink that of that blue ocean we left behind has the color and freshness: Enticing Azul Bebida.
Enticing Azul Bebida mixes Rometti Limoncello with Blu Curacao, a liqueur made similarly to Limoncello with the dried peel of the laraha citrus fruit grown in Curacao, an island where Spanish transplanted the Valencia orange which later evolved into the laraha fruit. Regardless of the color, Curacao is very zesty yet bitter. Its blue tint is artificial, achieved by adding the E133 Brilliant Blue colorant in order to give the liqueur a tropical, dreamy appearance.
Enticing Azul Bebida is a very suitable drink for your first barbecues of the season. It will refresh last Summer’s memories and accompany throughout the Spring until it’s time to finally go on vacation again!

1 1/2 oz Rometti Limoncello
1/2 oz Blue Curacao
1/2 Lemon juice
Club soda
Lemon wedge, garnish

In large wine glass or cocktail glass pour Rometti Limoncello and curacao over ice.
Squeeze the juice of 1/2 lemon into glass. Add club soda to fill to the top (approx 3 oz). Stir well. Garnish and enjoy! Pura Vida!

~ Enjoy!

Recipe and Image from wwww.food.com

Cook N Bake Hawaiian Series: Haupia

Rometti Limoncello Cook N Bake Hawaiian Series Haupia

Dear Readers,

Four recipes down, one more to go and then we will sadly say goodbye to the Hawaiian Series that brought to us all some sunshine during this cold, chilly winter time. If you have been reading about our previous dishes it’s time now to put on a pa’u skirt (the traditional Hawaiian skirt), warm up the oven and throw a wonderful Luau! But wait… you need one more dish to complete the menu, a great dessert to refresh the palate and end the night on a sweet note that will bring a smile on your face: Haupia.

Haupia is coconut pudding. There is no other flavor better than coconut that so well summarizes in a spoon-full the happiness and warmth of Summer. Anyone has at least one memory that coconut with its textured taste brings up to mind, whether from the childhood or from the most recent exotic trip.
In Hawaii Haupia is usually served as a gelatin dessert, however its pudding aspect before becoming firm made it popular as cake topping, particularly on wedding cakes. The Hawaiian local “Haupia pies” are the equivalent of our Western apple pies!
Haupia‘s dense consistency is due to the mixture of coconut milk with ground arrowroot starch (the Polynesian Arrowroot called pia), or cornstarch. Traditionally, nothing else was added, but nowadays sugar and salt are popular additional ingredients, which are then heated with the cornstarch and the coconut milk until smooth and thick. This packed-with-flavor dessert is to be served in very tiny portion, possibly small cubes to accompany a ti tea.

Enjoy Haupia at a party with friends or with a hot cup of tea while listening to the sound of pouring rain. No matter how cold it is outside, Summer is never too far with this coconut delicacy!


2 cups coconut milk
1 cup whole milk
6 tablespoons sugar
5 tablespoons cornstarch
1/4 tsp vanilla (optional)
toasted coconut for topping (also optional)

Into a saucepan pour one cup of the coconut milk and combine it with sugar, cornstarch and vanilla. Turn on the heat on low and keep stirring until thickened. Add the rest of coconut milk with one cup of whole milk. Keep stirring. Pour into 8 inch square pan and chill until firm. Cut into squares and garnish with some toasted coconut.

Image from http://www.tastingkauai.com/haupia-hawaiian-coconut-pudding/

Happy Hour Tuesday: Limoncello Granita with Raspberry Sauce

Rometti Limoncello - Happy Hour Tuesday- Limoncello Granita

Happy Hour Tuesday!

After surviving the end of the world,, wrapping an uncountable amount of gifts, and packing for a Christmas holiday break, Rometti is finally back! The decorations are gone and our house looks a little empty without the Christmas tree, but we are ready to start this year in a fresh and bubbly way!
As soon as Christmas is over, it almost seems so natural to start looking forward to the Spring and Summer months. It might still be cold outside but if we close our eyes we can surely imagine the sunshine and those bright, playful colors that the snow has been covering up with its white mantel. If like us you want to anticipate the warmth of the Summer months then it’s time to start making some Limoncello Granita with Fresh Raspberry Sauce!

For this of you who are not so familiar with granita, it is a water and sugar semi-frozen dessert typical of Sicily, Italy. There are different consistency of granita throughout Italy, but the most common one has a tiny, little, crystalline ice texture. Granita can be served by itself or mixed with other ingredients, like coffee or almonds. So why not mix it with Rometti Limoncello and turn it into a delicious drink!, just ilke Jennifer from Spoon With Me suggests.

To make Limoncello Granita you just need to make a sugar and water syrup, to which we’ll add long strips of lemon zest, lemon juice and Rometti Limoncello. A puree of raspberries will increase the consistency and give it an inviting, fun color.

Ingredients for the Granita:

6 Lemons
2/3 Cup sugar
5 Tbsp Rometti Limoncello
2 Cups water

Peel the lemons to make long, thin strips. Use the same lemons to make 1 cup of fresh, lemon juice.
Heat 2 cups of water with the 2/3 cup sugar over a medium-high heat. Stir until dissolved. Add lemon zest, and simmer for 30 additional seconds. Stir in Rometti Limoncello and the lemon juice. Let it cool at room temperature for 30 minutes.
Discard the zest and strain the mixture into a baking pan to place into the freezer. After 45 minutes scrape the first ice crystals with a fork. Put it back into the freezer and repeat scraping every 20-30 minutes until the liquid is all granular.
When it is time to serve, in each glass place some raspberries and cover them with the granita. On top add some rasperry sauce and decorate with fresh raspberries and lemon zest.


Recipe and image from http://sponwithme.com

Happy Hour Tuesday: Raspberry Basil Limoncello Cocktail

Rometti Limoncello - Raspberry Limoncello Cocktail

Happy Hour Tuesday!

Have you ever felt like the week has just started and Saturday already couldn’t come soon enough? If you need a drink that regenerates you from the stress of  work, traffic, and everything in between then we recommend this vibrant escape.  This week our refreshing cocktail called is the Raspberry Basil Limoncello Cocktail.

Created by the American chef Bobby Flay, the drink pairs fresh basil leaves with fresh raspberries. Herbs play such a fundamental role in dishes: they add unbelievably flavorful aromas, while balancing ingredients and reminding us of the season we’re in, and depending on the origin of each herb they can take us on a multitude of journeys throughout the world. This recipe is a great example of how fresh food ingredients can play well in the sand box of many drinks,  including the play yard pals of mojito, martini, margarita, etc.

Raspberry Basil Limoncello Cocktail is a mixture of minty and almost spicy unmistakeable taste of basil, and the flowery sweetness of raspberries. We highlight the zesty taste and color of Rometti Limoncello which provides some great balance to the citrus vodka.

Great if paired with cold pasta salads, herbal tartlets, crackers covered in creamy cheese, and dont forget tiramisu!


1 pint fresh raspberries, plus more for garnish

12 fresh basil leaves, roughly torn, plus sprigs for garnish

1 lemon, cut into sixths, plus wheels for garnish

1/4 cup simple syrup, chilled (more if you prefer the cocktail a little sweeter)

2 ounces Rometti Limoncello

4 ounces citron vodka

Crushed ice

Sparkling rose wine, chilled

Combine the raspberries, basil, lemons and simple syrup in a small pitcher and muddle until the raspberries are mashed. Add the Rometti Limoncello and vodka. Let chill in the refrigerator for 30 minutes to allow the flavors to meld. Put crushed ice into rocks glasses and add some of the raspberry mixture. Fill to the top with sparkling wine. Garnish with lemon and raspberries and basil sprigs if desired. (Courtesy of Bobby Flay)


Image taken from http://www.somedrinksrecipes.com

Happy Hour Tuesday: Limoncello Beerita

Rometti Limoncello - Limoncello Beerita

Happy Hour Tuesday!

Although we have already started the month of September and the Summer is almost winding down, Rometti is not quite yet ready to say goodbye! As a result, this week’s drink is still a fun and laid-back Summer cocktail that you do not want to miss!

Beerita (also known as Corona Margarita or Corona Rita) has been raising quite a few eye brows because of its presentation. Some places will deliver the Beerita with an upside down beer bottle! If the look of it is something that doesn’t pass unnoticed, the question “did they clean the bottle?” doesn’t go unnoticed either! Well, we surely hope that that the bartender does!, however just in case you preferred to make the cocktail at home and be bottle-strees-free, don’t worry, you can just simply add the beer!

Beerita is a drink that’s been around for a few years, the origins are still uncertain. It’s been seen in Minnesota, Florida, Boston, and quite a lot in Texas! As you probably already guessed, it’s a mix between margarita and a Mexican beer, usually Corona. We made our own version by adding to the original recipe by using Rometti Limoncello in places of simple syrup / lime juice and or tonic water!
What’s special about the Limoncello Beerita is that it combines three refreshing drinks into one. The addition of beer with its bitter flavor balances out the sweetness of the margarita and Rometti Limoncello increases the zesty flavor of lemon and lime while providing that extra kick! If it’s hot outside and you’re undecided whether to have a beer or a margarita, Limoncello Beerita allows you to have both!


1/8 (12 fluid ounce) can frozen limeade concentrate

1/4 cup tequila (Añejo, Blanco / Silver, Agave work well)

1/4 cup beer (mexican)

1/4 Rometti Limoncello

1/8 Grand Marnier Float on top

1/8 lime, cut into wedges (1-2)

Salt rim of glass

Wet the border of a lowball glass with a slice of lime and dip it into some salt.
Pour limeade, tequila, Rometti Limoncello and beer into a large pitcher. Stir until the ingredients are completely blended. Pour the mix into a glass filled for half with ice (or blend) and garnish with a lime wedge.
Adjust with tonic water if needed.

image taken from; http://exhaustedmomdiary.blogspot.com/2011/08/thirsty-thursday-corona-rita.html

Happy Hour Tuesday: Dry Lemon

Rometti Limoncello Dry Lemon

Happy Hour Tuesday is back, after a couple of weeks in Italy!
While there, we experienced the joy of dining with friends and family, and what other digestif would have been the perfect way of ending our Italian Summer nights but limoncello?

This week we would like to enlighten you with a cocktail recipe that we savored just recently, Dry Lemon.
Other than Campari and Rometti Limoncello, which you should all now be familiar with, we introduce Angostura, which is a concentrated bitter made of water, alcohol, gentian root and vegetable extracts. Although a German Surgeon General came up with the recipe, Angostura takes its name after a town in Venezuela where the ingredients were easily available. Believed to have restorative properties, Angostura seems to be great to cure hiccups and upset stomach!
In addition to Angostura, Dry Lemon uses also the British Tanqueray Gin (from Charles Tanqueray, its first distiller), a London dry gin made of double distilled grain.

Dry Lemon is a dry, refreshing cocktail which will both quench your thirst and satisfy your tasting buds!


1/4 Rometti Limoncello

1/4 Campari bitter

a few drops of Angostura

2/4 Tanqueray Gin

1 Lemon wedge

Add Rometti Limoncello, Campari, a few drops of Angostura and Tanqueray gin into a cocktail shaker filled with some ice cubes. Shake well and pour into a glass. Garnish with a lemon wedge.

Recipe courtesy of DBRicette.

Cook N Bake Italian Series: Involtini di Melanzane alla Mediterranea

Involtini Melanzane alla Mediterranea

This week the protagonist of our Cook n Bake weekly appointment is a pear-shaped black beauty, which in the vegetable world is also better known as the Eggplant!

Eggplant is a perennial plant that grows annually, but what we eat is not the eggplant itself, it’s the fruit, which is classified – believe it or not!- as a berry. This deep purple fruit tastes bitter when raw, but its flavor immediately elevates to a more complex and rich level, which makes it smoother but never sweet. An health advice, that not a lot of people know about, is to make sure that you rinse the eggplant and drain it well before cooking it, but most of all that you salt it, or else this fruit will absorb cooking fats. Eggplant is very popular in the Mediterranean cuisine, we see it in the French ratatouille, in the Italian parmigiana di melanzane, in the Greek moussaka, and many Asian dishes. In the United States, the major production is located in Georgia.

Rometti would like to introduce you to one of the many ways to use eggplants, which by the way are perfect for rice, orzo, and meat stuffing. We chose a delicate way of cooking it and present it, the Involtini di Melanzane alla Mediterranea (Mediterranean Eggplant Rolls).

This dish is fresh, savory, and is a great start to a fun, Summer dinner with friends. The Involtini di Melanzane are grilled slices of eggplant spread with tomato sauce, minced black olives, basil and mozzarella, and put in the oven for a few minutes. These delicious bites can be served either hot or cold, and can be garnished with some fresh basil leaves.

Ingredients (for 12 rolls):

12 Basil leaves

12 Eggplant slices

120 g Mozzarella

1 tbsp Olive oil

15 Seedless black olives

1 tsp Oregano

120 ml Tomato sauce



Wash the eggplants and slice them into 12 slices of about 1/4″ (1/2 cm). Salt them and let them drain (on a cutting board or in a drainer) for about 20-30 minutes to get rid of all the water.
Grill the slices, each side for about 1-2 minutes.
Mix the tomato sauce with salt, pepper, oregano, and olive oil. Spread them on each slice, add a few mozzarella dices, minced black olives and a minced leaf of basil. Roll them up, and place them on a tray anointed with oil, and place them in the oven for about 15 minutes. When you take them out you can garnish the plate with a little olive oil and bass leaves.


image taken from http://www.ondaiblea.it/2012020744349/laboratorio-dei-sapori-involtini-di-melanzana.html

Cook n Bake Italian Series: Spaghetti al nero di seppia

Cook n Bake Italian Series: Spaghetti al nero di seppia

Lately two main topics have been dominating my socially engaging conversations: how people spend the Summer months in Italy and the importance of recycling, in the sense of avoiding wasting. Apparently, there is nothing that connects the two, however the dish that I am going to present this week surprisingly links them together.

Spaghetti al nero di seppia (squid ink spaghetti) immediately catches one’s eyes because of the unconventional black glow that comes from the squid black ink used to savor the spaghetti. If you can go past the fact that they are black, you will find yourself adventuring into a culinary experience that you will never forget. With the first bite you will savor that special, concentrated yet very refined seafood taste, which immediately will transport your mind to that magical atmosphere of the Mediterranean coast. If you have been traveling in Italy during the Summer months, you might have noticed that Italians escape from the cities to migrate towards the coast, towards the sea. It’s during those much awaited couple of weeks that the magic happens: people regenerate, fall in love, and relax while sipping on a fresh drink and stocking up on seafood. Spaghetti al nero di seppia is not just a dish, it’s a memory of the fun times spent at the seaside, under the sun, on a golden sand, caressed by a gentle Summer breeze.

Now, dear Reader, you are probably still wondering where the recycling part is in the dish. It’s hidden in the history of the condiment itself. Squids were a common food back in the day in this wonderful, landscape-breathtaking Italian isle called Sicily, however using the black ink to dress spaghetti or linguine was of humble origins. At the time, in fact, people were so poor that they avoided wasting any part of a food source, so the sicilian “massaie” (women that spent lots of time taking care of the house duties, something in between housewives and housekeepers) started experimenting the ink as a condiment.

I love this recipe because it reminds me of my Summers in Italy, and the “sapore di mare” (sea taste) brings me back to the happiness of those Summer nights.

Spaghetti al nero di seppia can either be made with black spaghetti, which means you add the black ink to the homemade pasta so that the spaghetti are actually black, or with regular spaghetti dressed with a black ink sauce. To make it easy for those who don’t like or don’t have time to cook from scratch but would love to indulge in this delicious recipe, I am using the black ink sauce recipe version.


12 oz (350 gr) spaghetti

17.5 oz (500 gr) squids


red pepper if desired

4 tablespoon of Extravirgin Olive Oil

1 glass of dry white wine

1 garlic clove

1 small shallot

2 tablespoon minced parsley

1 tablespoon concentrated tomato paste

0.40 oz (10 gr) di nero di seppia

Mince the shallot and the garlic and sizzle them in a pan with some olive oil. Take the squids, remove the heads, eyes and interiors but keep the ink sacks on the side. Cut the squids in small pieces and add them to the pan with the shallot.
Add the wine and stir the sauce for a few minutes, then you can add, if you like, the tomato paste, salt, red pepper, and the black ink. Turn the gas on low and stir every now and then.
Cook the spaghetti in a separate pan, and when they are ready (if you like you can cook them al dente, tender crisp) drain them and add them to the pan with the squids until they become black.
Spread the minced parsley on top, add a little lemon slice to decorate (and the lemon juice is amazingly complementary to seafood) and serve with a big smile on your face.


image taken from http://www.italianfoodnet.com/ita/ricette/spaghetti-al-nero-di-seppia

Happy Hour Tuesday: Blueberry Limoncello Cooler

Here it is, the first week of June, and we all know that in less than 20 days the summer solstice will mark the beginning if a great season!

This Tuesday we would like to pair Rometti Limoncello with a delicious fruit that grows during the Summer months, blueberries. The recipe, this time, was suggested by one of my favorite chefs of Food Network, Giada de Laurentis.

What we like about this fun drink is that it combines three distinct flavors that once brought together blend exquisitely while tingling your palate. The syrupy sweetness of the limoncello is delicately enhanced by the fresh aroma of blueberries. The addition of mint with its peppery, cool flavor and sparkle of  soda give it a kick of freshness.

Blueberry Limoncello Cooler is not only pleasant to your palate, but the contrast of its bright color with dark purple accents will also visually inspire your senses.


750 ml Rometti Limoncello, chilled

1 cup sparkling water, chilled

1 cup fresh blueberries

5 fresh mint sprigs, lightly crushed, plus extra for garnish

Crushed ice

Combine Rometti Limoncello, sparkling water, blueberries and mint in a pitcher. Fill the highball glasses halfway with crushed ice. Pour the limoncello mixture over the ice (about 1/2 cup for each glass). Use some mint to garnish and serve.


Image: courtesy of Food Network.