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Making "Limoncello" - By 4th-5th Graders
Limoncello is an Italian lemon liqueur, mainly produced in the southern Italy, especially in region around the Gulf of Naples, Sorrento and nearby, in the islands of Ischia, Procida and Capri, and in the Amalfi Coast.
Although there is debate about the exact origin of the drink, it is at least one hundred years old.
Traditionally, it is made from the zest of lemons. Lemon zest, or peels without the pith, is steeped in rectified spirit until the oil is released. The resulting yellow liquid is then mixed with simple syrup. Varying sugar to water ratio and temperature will affect the clarity, viscosity, and flavor. Opaque limoncellos are the result of spontaneous emulsification (otherwise known as the Ouzo Effect) of the sugar syrup and extracted lemon oils.
Limoncello is traditionally served chilled as an after-dinner digestivo. Along the Amalfi Coast, it is usually served in small ceramic glasses that are also chilled.
happy limoncello
How to be a good Patissier
How to be a good "Patissier": making "Susamielli" and "Roccocò"
by 5th Graders
Students of Grade 5 have cosen to set up a "pasticceria", i.e. a cake shop. Our town boasts a very old culinary tradition which is still now very important for the local economy. Families of patissiers, go on their activity, veryjealous of their secrets....
Yet one of these families accepted to open their cooking labs for our students, which thus have learned how to prepare two of the most common Christmas cookies: Mostaccioli and Roccocò.
Susamielli
Anchor 5
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