Amaretto utshwala - i perile of Italy

Phantse engamakhulu amahlanu eminyaka eyadlulayo bewayini Italian zadalwa isiselo elithozamisayo enqatyisiweyo, leyo kuthiwa "Amaretto". Kukho amabali ezahlukeneyo ngokuphathelele ukuzalwa kwale utshwala. Abanye bakholelwa ukuba ibali uthando kuyalelwa ukuba ukudala simswelise ogqibeleleyo Italian kaThixo njengesipho ngemini yabo abanyulwa yokulahlekelwa. Amaretto utshwala Ajika ke ekugqibeleni kuba kancinane kukrakra, amele ukuba lusizi kunzima yokwahlukana nabantu ababathandayo.

Isiseko ukuze kuveliswe le isiselo na isicatshulwa lembewu womamangile. Ngamanye amaxesha, ukongeza ukusebenzisa apricot kernel. Ngokutsho netheknoloji ukulungiselela ezo mveliso kufuneka bangenele ekhethekileyo pre-unyango. Into yokuba imithi yeziqhamo ilitye eziqulathe iprussic acid, nto leyo ekhuselekileyo ukuba umzimba womntu kwaye kungadala ityhefu kakhulu. Kwimeko-bume lezoshishino le yokubola izinto eziyityhefu kwinkqubo neyanamhlanje esetyenziswayo isiraphu yomdiliya okanye oyile womamangile. Kwaye ukunikela uhlobo lokusetyenziswa isoya vanilla ekhethekileyo, iziqholo, ngokunjalo isethi ezahlukeneyo imifuno kunye neengcambu.

Ekuqaleni, nomnikelo senziwa kuphela kwidolophu encinane Saronno, Lombardy. Wabizwa utshwala Amaretto Disaronno. Ekuhambeni kwexesha, oko waqala ukwenza kwezinye iinkalo libalele Italy. Ukutyhubela iminyaka, Amaretto utshwala yaba ikratshi lizwe, lwentando yayo. Production kwingingqi nganye lwenziwa ngendlela zokupheka yalo ekhethekileyo. Kodwa wahlala ayitshintshanga apile ukungcamla iiamangile kunye nevumba nokukhanya vanilla. Ngokuthe ngcembe, imveliso wazuza ukuthandwa ehlabathini lonke udumo ngokubanzi phakathi abalandeli okumnandi neziselo.

Amaretto utshwala ne nto ayikwazi asingosinga, nokuba ezivenkileni. It is kalula sikwere ibhotile okhethekileyo. Le container yokuqala lasungulwa yakhe glassmakers ngexesha okuhlola idolophu encinane. Ngoku, nkqu ngamehlo akho ivaliwe, qiniseka ngokupheleleyo obuphalazelwe kwi iglasi yakho.

unikwa amandla uvela-21 ukuya kuma-28%. Oku kubangelwa umisela ukuba yintoni basele Amaretto. Okokuqala, ngenxa isixa esikhulu iswekile kubhetele ukuba adle emva kokutya xa umzimba umisele elimnandi. Amaretto amaxesha exutywe iti okanye ikofu. Njengalo naluphi na olunye lotywala, oko kunokuba ayiseleki ecocekileyo, esongeza kulo amathayara ukuya iglasi isibini lamaqhosha umkhenkce, okanye kusetyenziswa ukulungiselela iintlobo cocktails. Elula le kuthiwa "amaretto-ikofu." Ukuze wenze ukuba emazantsi iglasi iNkanyamba ugalele utywala. Emva koko, yongeza ikofu kunye cream akatswe phezu mfumba uze uhombise esityeni ne cherry fresh.

Ukuba utywala obusetyenzisiweyo ngaphandle ongeziweyo, njengoko izimuncumuncu ukusetyenziswa kakuhle seediliya, ama-apile okanye naziphi na iziqhamo yesitrasi.

Ukukhetha itheyibhile Amaretto, ukuba asele nendlela ukwazi kwangaphambili. Le utshwala buhlanganiswe ngokugqibeleleyo kunye ayo zeziqhamo yesitrasi. Ngenxa yoko, ukuba ayanceda ungumongo ebalaseleyo dessert. Xa imozulu ishushu kakhulu, ifakwe ukufumana indihlaziya emangalisayo kunye nesiselo ethambileyo. Amaretto isoloko isetyenziswa njengenye yeekhomponenti nokulungiselela iziselo ezinxilisayo. Le nothululwayo elungiswe ngokuwabetha kwindawo blender yaye agalelwa iindondo ugodole. Iintlobo iresiphi ukwanelisa iminqweno na, nkqu gourmet eyona inzima.