.: No coffee, no life

According to popular legend, the origin of coffee can be traced to the day, maybe a thousand years ago, when an Abyssinian (Ethiopian) goatherd named Kaldi observed his goats prancing and frolicking about. Kaldi had previously found the behavior of his goats to be “irreproachable,” so he knew that something unusual was going on.
When Kaldi investigated, he saw that the goats were merrily eating the red berries and shiny leaves of an unfamiliar tree. Kaldi decided to try some, and when he did he joined the dancing goats and became “the happiest herder in happy Arabia.”
Some time later, a passing monk observed Kaldi and the goats. When Kaldi told him about the berries, the monk thought they might be the answer to his prayers — literally. It seems that the monk was always falling asleep in the middle of prayers. When he ate the berries, he stayed awake.
The unnamed monk came up with the idea of drying and boiling the berries to make a beverage. His fellow monks loved the new drink because it encouraged them to pray — and it tasted good too.

Esistono molte leggende sull’origine del caffè. La più conosciuta dice che un pastore chiamato Kaldi portava a pascolare le capre in Etiopia. Un giorno queste incontrando una pianta di caffè cominciarono a mangiarne le bacche e a masticarne le foglie. Arrivata la notte, le capre, anziché dormire, si misero a vagabondare con energia e vivacità mai espressa fino ad allora. Vedendo questo, il pastore ne individuò la ragione e abbrustolì i semi della pianta come quelli mangiati dal suo gregge, poi li macinò e ne fece un’infusione, ottenendo il caffè.
Un’altra leggenda ha come protagonista il profeta Maometto il quale, sentendosi male, ebbe un giorno la visione dell’Arcangelo Gabriele che gli offriva una pozione nera (come la Sacra Pietra della Mecca) creata da Allah, che gli permise di riprendersi e tornare in forze.

Quel che si sa è che la parola araba qahwa (قهوة), in origine, identificava una bevanda prodotta dal succo estratto da alcuni semi che veniva consumata come liquido rosso scuro, il quale, bevuto, provocava effetti eccitanti e stimolanti, tanto da essere utilizzato anche in qualità di medicinale. Oggi questa parola indica, in arabo, precisamente il caffè.

Dal termine qahwa si passò alla parola turca kahve attraverso un progressivo restringimento di significato, parola riportata in italiano con caffè. Altri sostengono che il termine caffè derivi dal nome della regione in cui questa pianta era maggiormente diffusa allo stato spontaneo, Caffa, nell’Etiopia sud-occidentale.

Comunque il caffè arrivò in Europa agli inizi del XVII secolo, grazie agli scambi commerciali dei mercanti veneziani della Serenissima, ma anche grazie alla guerra. Nel 1683 infatti, dopo le battaglie tra l’esercito turco e quello austriaco, le truppe turche sconfitte tolsero in gran fretta l’assedio di Vienna abbandonando grandi quantità di caffè, dopodiché gli austriaci, entusiasti della bevanda, aprirono le prime caffetterie.

Happy Sunday ❤

.: Seven seas (sea 7)

Last night at the seaside. I made a long walk along the sea promenade… then I went back to the hotel and stayed there chatting to the barman, Rudy, very nice guy. Knows how to be nice without being sticky. I was feeling a little “sad” for going back home next day…  and he remembered my taste. I’m not an alcohol fan, but there’s one thing I like: red vermouth. Rudy rememberd me as “the lady of the red Martini”… funny uh, but he wanted me to try something a bit different: a special red vermouth, a very aromatic one

the problem is… he didn’t tell me the name of it… sorry guys! Anyway it was a nice night-time, especially when I received a text I was waiting for… ❤

Vermouth is an aromatized, fortified wine flavored with various botanicals (roots, barks, flowers, seeds, herbs, and spices).

The modern versions of the beverage were first produced in the mid to late 18th century in Turin, Italy. While vermouth was traditionally used for medicinal purposes, its true claim to fame is as an aperitif, with fashionable cafes in Turin serving it to guests around the clock. However, in the late 19th century it became popular with bartenders as a key ingredient in many classic cocktails that have survived to date, such as the Martini, the Manhattan, the Rob Roy, and the Negroni. In addition to being consumed as an aperitif or cocktail ingredient, vermouth is sometimes used as an alternative white wine in cooking.

The popularity of vermouth in the United States and Great Britain declined after the mid-20th century, but was still used in those countries in many classic cocktails such as the Manhattan, albeit in smaller amounts. The drink is more popular in other parts of Europe, such as Italy and France, where it is often consumed by itself as an apéritif.

In the years since 2013, there has been renewed interest in vermouth in the US. Artisanal makers have created new brands of vermouth which do not seek to imitate European styles, and vermouth has been a fast-growing category within the wine trade.

https://en.wikipedia.org/wiki/Vermouth

Se poi volete saperne di più, potete leggere qui:

http://www.enjoyman.it/travel-leisure/sigari-spiriti/la-rinascita-del-vermouth-di-torino/

.: Biscuit Symphony

Maybe my buiscuits are not the best in the world, but you might find ‘em lovely with the right infusion…

…and with the right music: a blend of classic and contemporary: Ian Gillan at the Royal Halbert Hall,
Concerto for group and Orchestra 2nd movement. Take a look at min 4:50

1 egg – 1 uovo
70 gr butter – burro
70 gr sugar – zucchero
120 gr flour – farina
a bit of baking powder – un po’ di lievito per dolci

First melt the butter. Then whip the eggwhite, add the yolk, the sugar, the butter, the baking powder and the flour. Lay the dough and cook in the oven at 170°C for less then 15 minutes.

Then choose the right infusion: I blended blackberry and turmeric

… or you may just crunch your biscuits 🙂