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Limoncello and Cherry Liqueur Recipes, Alberobello, Puglia, Italy. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Limoncello, Cherry Liqueur and other Earthly Delights in Puglia in Southern Italy

In Alberobello, self-sufficiency extends to everything from olive oil and cherry tomatoes to limoncello and cherry liqueur – from filling the fridge to supplying the liquor cabinet, everything is homegrown and homemade in Puglia.

In Alberobello, there are only a couple of supermarkets and one market, and there’s no need for more because here it appears everyone grows what they need for themselves.

When the caretaker of our trullo, Maria, visited us the first day she gave us a bottle of her own olive oil, the next day when she came to teach Terence how to make pasta she hung a colossal bunch of pomodorini up in our kitchen (her own homegrown tomatoes), and on her next visit (the pizza-making day) she left us a giant jar of marinated olives and her own dried oregano.

Limoncello, Cherry Liqueur and other Earthly Delights in Puglia in Southern Italy

On our drive to Maria’s trullo another day for yet another cooking lesson, she pointed out her own olive groves, her cherry trees, her grape vines, and her vegetable garden, and during lunch she served up her own wine.

When Maria and Anna, our guide to the trulli of Alberobello, took us to Anna’s family’s restaurant, Ristorante Paradiso di Puglia, her parents Maria and Michele served us a plate of fresh vegetables to try, including the best radishes and cucumbers we’ve ever tasted, that they had grown in their own garden.

They served us their own wine, a delicious fig cake and other delights made from their own dried fruit, and they even served us their own liqueurs, with scrumptious biscuits of their own making of course.

Maria makes a potent, fragrant limoncello while Michele’s specialty is a cherry liqueur. These generous people shared their recipes with us, so we thought we’d do the right thing and share them with you too.

Ristorante Paradiso di Puglia di Rosato

Via Alberobello 13, on the way to Martina Franca
080 440 0576
www.paradisodipuglia.it

Limoncello Recipe and Cherry Liqueur Recipe

Limoncello and Cherry Liqueur Recipes, Alberobello, Puglia, Italy. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Maria’s Limoncello Recipe

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Maria makes a potent, fragrant limoncello, here's her recipe
Prep Time: 2 days
Cook Time: 20 minutes
Total Time: 2 days 20 minutes
Course: Drinks
Cuisine: Italian
Servings: 4 bottles
Calories: 475kcal
Author: Maria

Ingredients

  • Skin of 6 green lemons
  • 700 grams sugar
  • 1 litre of alcohol
  • 1 litre of water

Instructions

  • Soak the finely shaved skins of the lemons in one litre of pure alcohol in a container for 48 hours.
  • Boil the water and sugar for 10 minutes then cool.
  • Mix the water and sugar with the alcohol and strain to remove the skins.
  • Bottle it. Should make four bottles. Chill it. Serve it. With biscuits!

Nutrition

Serving: 1g | Calories: 475kcal | Carbohydrates: 48g | Protein: 32g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 54mg | Sodium: 1.91mg | Fiber: 8g | Sugar: 12g

 

Limoncello and Cherry Liqueur recipes, Alberobello, Puglia, Italy. Homemade in Puglia. Copyright 2014 Terence Carter / Grantourismo. All Rights Reserved.

Michele’s Cherry Liqueur Recipe

Print Recipe Rate Recipe
Michele’s Cherry Liqueur Recipe makes use of the late season cherries from their own farm.
Prep Time: 8 days
Total Time: 8 days
Course: Drinks
Cuisine: Italian
Servings: 3 Litres
Calories: 132kcal
Author: Michele

Ingredients

  • 2 litres of red wine
  • 800 grams sugar
  • 1 litre pure alcohol
  • 2 kilos of sour black cherries

Instructions

  • Combine all the ingredients in a container and store in the fridge for 8 days.
  • Strain the liquid to remove the cherries.
  • Bottle it. Chill it. Serve it icy. Also delish with biscuits!

Nutrition

Serving: 1g | Calories: 132kcal | Carbohydrates: 15g | Sugar: 5g

 

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About Terence Carter

Terence Carter is an editorial food and travel photographer and infrequent travel writer with a love of photographing people, places and plates of food. After living in the Middle East for a dozen years, he settled in South-East Asia a dozen years ago with his wife, travel and food writer and sometime magazine editor Lara Dunston.

Reader Interactions

Comments

  1. Katja says

    May 31, 2010 at 2:43 am

    I made limoncello earlier in the year – and very successful it was too! The recipe I used was pretty similar to Maria’s, and was so easy I don’t know why I’d never done it before. Actually, I do know why – it’s because I’ve never lived somewhere I could use lemons fresh from the tree before.

    At home in England I’ve grown veg with varying degrees of success – I even managed tomatoes in my north-facing London garden one year, which was something of an achievement. Most of them ended up in green tomato chutney in September, though, as they clearly weren’t ever going to get any riper. Sunshine is a *big* help when it comes to being green-fingered, I’ve found.5 stars

  2. Terence Carter says

    May 31, 2010 at 6:31 am

    What a great story Katja – nice photos too. Incidentally, the limoncello we had was made from *very* green lemons – the shot of Maria peeling the lemons was to show us how thin a slice of the lemon they take. You could really tell the difference between it and the store-bought version. I’ll take the home-made one anytime!

    Cheers,

    T

  3. jessiev says

    May 31, 2010 at 8:36 am

    YUM!! since we don’t drink much, we haven’t made any liquers, but i DO love lemon anything. ooh the pictures look fantastic!

  4. Heather on her travels says

    June 1, 2010 at 6:59 am

    This approach to local food is so true of Greece too where everyone has their little patch behind their house or Olive grove in the hillside – fresh tomatoes, onions, olive oil, lemons, thyme – it’s what decides the menus of the locality

  5. Sarah Chambers says

    June 2, 2010 at 2:57 am

    My partner and I are trying our hand at some tomatoes, pepper and a chilli in pots this year, which are all doing really well (tomatoes are showing already, very exciting!). We also have mint and chives in the garden, and he’s brewing his own beer in the shed (but we bought a special kit, does that count?!). He loves lemons too, so I may have to try out the limoncello for our own taste of Italy on the patio!

    My parents (or rather my Dad) also grows a lot of veg in their garden too, although that is considerably bigger than ours. He has runner beans, big and small onions, cabbages, potatoes, carrots and rhubarb. I think my Mum has tried jam a few times too, but not with much success (tips, anyone?!) and they generally do their own pickled onions or shallots at Christmas.

    Another friend has also just given up the UK for a ‘self-sufficient’ life in Spain, so I’d say it is definitely a growing trend!

  6. Michelle says

    May 29, 2019 at 3:32 pm

    I tried this and it turned out perfect! Just great for the upcoming summer.5 stars

  7. Terence Carter says

    May 29, 2019 at 3:34 pm

    Limoncello is summer and Italy in a bottle!

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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

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This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

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I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

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Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

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Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

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It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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