#vincotto

[glowingkorbat]

Vincotto’s been keeping busy with the new plot

[tenebraetuae]

L'assenza del Signore non è assenza, abbiate fede, Colui che non vedete è con voi.

- Sant’Agostino

[tenebraetuae]

Esto es suficiente. Querido corazón, tus lágrimas son suficiente oración, Dios oye a todos y Te ama.

[papesatan]

Ogni occasione è buona per fare i porcellini...

[uglygirlstatus]

10, 13, 16, 17 for the ask thing!

10. Something that made you cry this year?

crashed my car and also my pet rats died 👍

13. How was your birthday this year?

really good! had brunch with my family complete with extravagant milkshakes, went to the beach and had a day with my friends in lovely weather and my gf surprised me with a cake, then went out to karaoke and sang into the night. i love you Summer Birthday

16. Post a picture from the beginning of the year

17. Post a picture from the end of the year

[crimsonkingart]

If you are curious about how the Day of the Dead is celebrated in Italy, read here!

You may find similarities with your own customs 💕💕

A small excerpt: As is typical of Italy, the food for the festival varies from region to region. In Toscana and Milan the “pane dei morti” is said to be the characteristic offering. It may be made with hazelnuts and grapes. In northern Puglia, a wheat growing region, a sweet dish for the Day of the Dead is Colva or “Grains of the Dead”. It is made of softened and cooked wheat grains, pomegranate seeds, crushed nuts, vincotto, chocolate and sugar. Fave dei morti or “fava beans of the dead” are not beans at all but rather small cookies made with almond meal, and are another dish for the day found widespread through Italy. Ossa dei morti, suitably elongated and frosted “bones of the dead” are sweets found in Puglia and Sicily. Sicily also boasts sweets: “martorana” which look like fruit, and “pupa” small figurines (again sweets). Children participating in such celebrations are likely to be spoilt for choice. In the video linked below, we see a table loaded with food of an even greater variety and can meet the Signora Maria mentioned above, as well as observing some of the “dress up” and rituals the day involves.

[alicewritten]

05/01/25, 2:51pm. italian tradition of dipping cantucci biscuits in vincotto wine

[johnlockismyreligion]

An Italian autumn tradition, the wheat of the dead.

Cooked wheat grains, dark chocolate, walnuts, pomegranate and grape must (vincotto).

[luisamiller]

Focaccia dolce sarzanese

Cake from the city of Sarzana made with raisins, walnuts, pine nuts, aniseed, white wine, extra-virgin olive oil and sugar.

Serpentone alle mandorle di Sant’Anatolia di Borgorose

Snake-shaped cake from the city of Sant’Anatolia di Borgorose made with sweet almonds, bitter almonds, lemon juice, eggs and sugar.

Torta sacripantina

Genoese sponge cake made with crema pasticcera (Italian custard), Marsala wine, vanilla, apricot jelly, Maraschino (Italian sour cherry liqueur), butter and sugar.

Torta di uva termarina

Emilian cake made with Termarina grapes, Anisette, white wine, almonds, milk, lemon zest, eggs, butter and sugar.

Dolce di patate di Leonessa

Cake from the city of Leonessa made with Leonessa potatoes, raisins, walnuts, dark chocolate, eggs, butter and sugar.

Pinolata toscana

Tuscan cake made with pine nuts, white corn flour, eggs, butter, vanilla and sugar.

Poncrè

Epiphany cake from the city of San Terenzo made with pine nuts, raisins, candied cherries and candied fruit.

Crostata al torrone di Sarnano

Tart from the city of Sarnano made with almonds, walnuts, hazelnuts, pine nuts, apricot jam, honey, Vincotto, Marsala wine, candied fruit, orange zest, milk, eggs and sugar.

Torta di Torriglia

Cake from the city of Torriglia made with bitter almonds, orange, vanilla, lemon zest, eggs, butter and sugar.

Pannocchio

Molisan Christmas cake made with yellow flour, Strega (Campanian herbal liqueur), chocolate chips, butter, vanilla, eggs and sugar.

[gyrodite]

🎨 ABOUT. white adult osdd system using the same un i have on twitter because why the fuck not at this point. please don't follow / this is just a hub page and will never have posts on it. for nav see @brimhat or go back to @cature.

🍎 POMME. core system. uses shared accounts in addition to individual sideblogs. operates under an umbrella identity friends can use instead of tracking front changes. (see: @oilskein @vincotto @deadcab @konekoji @comalogic @oldsablier @lunarcana @loveloral @miffybit and anything attached to this.)

🍏 APFEL. side system for infrequent or impaired fronting alters. does not use shared accounts except to let close friends know not to text until given the all-clear on contact again. (see: @pinboard @yakogao @rosebulb @cloisons @pictionair @fidelipac @decomie @neorexia @931470 @kelffink and some more unlisted)

[claudio1959]

*Dolce Sardegna nella Pasqua biellese*

La Sardegna celebra la Pasqua di Resurrezione - “sa Pasca Manna”, la Pasqua grande, quella di aprile - con particolare solennità, a tavola e attraverso gesti di reciprocità di pastori e di contadini. Si scambiano dolci tipici del periodo pasquale: “pardulas” e “casadinas”, dolci a base di ricotta o di formaggio, e “telicas/tericas”, caratterizzate da “su pistiddu”, un ripieno ottenuto da “saba”, il vincotto, prodotto dalla lenta cottura di mosto d’uva variamente aromatizzato.

Le forme dei dolci dei pastori riproducono piccoli soli e spirali; entrambi rimandano ad antiche simbologie astrali, associate al ciclo soli-lunare, trasferite nella nuova Fede.

La spirale, universalmente nota fin dal Paleolitico, è simbolo di infinito, di poteri solari e lunari, di vortice quale grande grande forza creatrice.

Oltre alla chiocciola, nei dolci dei contadini abbiamo anche la forma ovale allungata: plastica raffigurazione della fertilità, della natura che rinasce e si rinnova a primavera. Avvicendamento stagionale determinato dal fenomeno astrale in concomitanza al sole che entra nella costellazione dell’Ariete, il primo segno dell’anno zodiacale.

Battista Saiu

Nell’immagine, Pasqua 2024, “pardulas” prodotte a Biella da soci di Narcao.

[glowingkorbat]

he picked out a new friend <3

[tenebraetuae]

San Gregorio Magno

Chiesa del Purgatorio, Gravina in Puglia

[jetsetvenue123]

Experience NYC's Finest Italian Pasta Destinations

In the heart of frosty New York winters, there's nothing quite as comforting as a piping hot plate of pasta. It's not just a meal; it's a warm hug, a tribute to coziness, and a delightful journey into the heart of Italian culinary tradition, one delicious forkful at a time. Let's embark on a culinary adventure through the bustling streets of New York City, discovering both hidden gems and renowned havens of Italian cuisine. Here's a glimpse into what makes each of these Italian restaurants extraordinary, igniting your taste buds with flavors that echo Italy's vibrant gastronomic heritage.

SERRA by Birreria, Eataly Flatiron

Step into SERRA by Birreria and instantly find yourself transported to the tranquil, snow-dusted Italian countryside. The atmosphere exudes warmth, setting the scene for their homemade potato gnocchi. Each mouthful of gnocchi, cloaked in a creamy Parmigiano Reggiano DOP sauce and delicately drizzled with Villa Manodori Balsamic, promises a taste of Italy's rustic allure and culinary finesse.

Tarallucci E Vino, Upper West Side

Tarallucci E Vino encapsulates the essence of Italian dining through its dedication to fresh, locally sourced ingredients. Their house-made lasagna stands as a testament to their commitment—a layered symphony of beef and pork ragù, velvety béchamel, and aged parmigiano, offering a harmonious fusion of flavors that both comfort and enchant.

La Pecora Bianca, Bryant Park

In the midst of the bustling city, La Pecora Bianca offers a haven of tranquility where daily homemade pastas and inventive culinary creations thrive. The shining star, their house-made rigatoni with vodka sauce, crowned with creamy burrata, beckons diners to indulge in a dish that harmonizes tradition with contemporary flair.

Uva, Upper West Side

Nestled in the Upper West Side, Uva epitomizes charm and tradition. Their house-made cavatelli, enveloped in a delicate, creamy pesto sauce, is a celebration of simplicity and flavor, capturing the essence of authentic Italian home cooking.

Quality Italian, Midtown

Living up to its name, Quality Italian presents an unparalleled dining experience where Italian flavors merge with the refinement of a steakhouse. Their dry-aged porterhouse agnolotti, adorned with 24-month-aged parmesan, brown butter, and vincotto in a homemade pasta shell, is a symphony of flavors that elevates humble pasta to extraordinary heights.

As snow blankets New York City, take solace in the warm embrace of these Italian culinary treasures. Whether you're seeking refuge from the winter chill or simply in pursuit of gastronomic excellence, these Italian eateries offer a tantalizing taste of Italy's rich culinary tapestry right in the heart of NYC.

Visit us- https://jetsetvenue.com/

Call us at 646-470-3127

[spendwiselytoons]

Fillets of crispy white anchovy with tomato and vincotto salsa Craving a taste sensation? Look no further than our crispy white anchovy fillets topped with a tantalizing tomato & vincotto salsa. Firm and flavorful, this dish is an English treat you won't want to miss.

[steliosagapitos]