N.B. Domenica is a terrific recipe writer with roots firmly planted in Abruzzo. She currently writes a newsletter, Buona Domenica, on Substack. She has created several cookbooks, and I had to buy a second copy of one of her earliest, Big Night In as the first was spattered and torn. I may buy a third, just in case.
This Christmas, after noting that I really enjoyed trying different amari, my son-in-law very presciently gave me a book on this distinctly Italian evening drink (it also has been translated into English). Oddly, I even enjoy trying (perhaps only once) an amaro that is not going to make it on my lista preferita. One example is the famous Fernet-Branca, which traces its recipe and history back to the Venetian monopoly from the Medieval Era through the Renaissance in the production of Teriac or Theriac.
This compound of herbs, roots honey and probably animal parts (best left unspecified) was once produced in Venetian public squares with brass mortars and pestles. Interestingly, Theriac was
Apparently up until the early 20th century, the firm of Fernet-Branca traced its globally famous amaro to the Venetian production of Teriac. At some point in its marketing, Fernet Branca dropped the allegiance to this weird medieval medication. In the US at least, it became the go-to “Bartender’s Handshake” which is a free shot (sort of an on-the-house amuse bouche) to welcome a returning imbiber.
I have not finished struggling to read through this book in Italian, and I have by no means
Its back story, and apparently that of the company, is that in 1871 a ship piloted by a Captain Jefferson along with a doctor and alchemist named Gil and Roger, the ship’s navigator, survived a shipwreck near Tropea. They sheltered in a store called the Vecchio Maggazino Doganale, where they were befriended by a Calabrian, U Giocondo, a self-described bottler of sunsets. Jefferson and his two surviving shipmates were so entranced with the area and its wild herbs and fruits that they developed
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