E Curti Assoluto distillato di mallo di noce 45° Cased

Manufacturer 'e curti

2651

E Curti Assoluto distillato di mallo di noce 45° Cased

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38,80 €

Vol : 45%
Bottle : 50 cl


Assoluto – the alcoholated essence of Nucillo ‘e curti is obtained by distilling the residue of the production of Nucillo.Ingredients: the alcoholate of Nucillo ‘e curti and distilled water

Colour:Transparent. Fragrance:Harmonious characterized by the essence of cinnamon and walnuts. Flavour: A decisive aroma with an immediate flavour of cinnamon, nutmeg, cloves and a strong aftertaste of walnuts. Alcoholic strength: 45° Storage: Keep well corked in a dry place at room temperature. Validity of product: The product has an unlimited validity as long as it is stored as above.

Absolute(assoluto)- essence of Nucillo ‘e curti developed from the collaboration between the laboratory of ‘e curti, where Nucillo is produced, and the ingenious creativity of Vittorio Capovilla, angelic distiller in that of Rosà in Bassano del Grappa. During the trials, enlightened by the presence of a common friend, Gino Veronelli, it was decided to totally confide in the ingeniousness of Capovilla, an undisputed master of the distillation of fruit. So the degree of the extraction of the alembic, the type of dilution and the final proof which would respect the balance between fragrance and taste was agreed.
Finally, Gino Veronelli proclaimed the name: Absolute, repeated three times which recall the three peculiarities : - The absolute novelty ( the technological commerce category of brandy made from walnut hulls was invented.) - The product of the alembic is absolute, that is only diluted with water from Bassano, it has neither spices or sugar added. - It is the absolute concept of distillation because it extracts the spirit from the residue of  the production of Nucillo therefore ennobling a substance which would otherwise have . been of no value. The risk of undue comparison pressed ‘E Curti to give a pseudonym, and so as the expression which indicates the soul in Neapolitan is “osenz” which in Italian is “essence “ of the Nucillo of ‘E Curti.

Size 50 cl

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'e curti

Product by: 'e curti

In 1952 they reveal an inn that provided meals. This tavern had been opened by their uncle, who preferred the pleasures of the earth to those of the spirit, had abandoned the cassock and so the tavern was originally known as "O'Monaco" in dialect means "Monaco." The culinary inspiration of the two "curti" rediscovers some of the oldest dishes of Neapolitan cuisine, already minutely described some centuries ago in cookbooks of the Ca- valcanti and Corrado and rooted in tradition Vesuvian hinterland. Succulent preparations and the whole Neapolitan conviviality of "curti" were soon the original inn, now known as " 'a cellar de' and curti", a landmark of the local gourmets. Don Luis '' o curto ", the" public "of the two brothers, died in 1973 leaving still a vivid memory today, the Foscolo memory, not only among his fellow villagers. The culinary tradition is carried forward on the other "curto", Antonio, helped in the kitchen, as far back '52, his sister Assunta, by their granddaughter Angela and, from '65, the husband of the latter, Carmine D'Alessandro . When in 1990 dies the last of the two "curti", the typical is now firmly anchored in the culinary and managerial dictates of "curti", jealously guarded by their successors (Assunta, Angela, Carmine), who, animated with passion and increased professionalism, have expanded the choice of goodies, but without forgetting the strong links with the local tradition. In 1995, the two sons of Angela and Carmine, Vincenzo and Sofia under the aegis of Assuntina aunt, decide to market '' or nucillo ", producing it as required by a 1904 recipe guarded by the" curti ", which l 'they had endeavored to realize from the beginning the end of the meal then became a graphical ditissima custom of their local.

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