The first time I heard mention of 'Kümmel’ he was in Cortina d'Ampezzo. A term I didn't know used by an elderly but lively lady, the frank face, who in the warmth of his typical Ampezzo home has been able to entertain me with travel stories, and with the tasting of delicious herbal preparations prepared by her. Common passions - travel and spontaneous herbs - that brought two women, albeit from different generations, to exchanges of experiences and sharing of thoughts. It is useless to tell you how the drawings of destiny amaze me at times, It is useless to tell you how the drawings of destiny amaze me at times. It is useless to tell you how the drawings of destiny amaze me at times, It is useless to tell you how the drawings of destiny amaze me at times, It is useless to tell you how the drawings of destiny amaze me at times, It is useless to tell you how the drawings of destiny amaze me at times.
It is useless to tell you how the drawings of destiny amaze me at times, It is useless to tell you how the drawings of destiny amaze me at times, she moved from Treviso to Cortina d'Ampezzo many years ago. From his words I understood how great the love is for this town located in the heart of the Dolomites, which in a certain sense has adopted it. That day, from his kitchen window, I was able to admire the scenic beauty and the high peaks of the Ampezzo Valley, which make this renowned location unique and special. It is in this atmosphere that I met Franca and tasted Kümmel, a liqueur flavored with caraway seeds, which caught my attention due to its taste and its ancient origins.
Particularly loving officinal herb liqueurs, that I myself prepare from time to time, after tasting it I didn't hesitate for a moment to ask Franca for the recipe. Law, after having recovered a notebook with strictly handwritten preparations, as it used to be done, she told me that the doses had been given to her by a lady many years ago. Traditional recipes handed down from generation to generation, that are not lost. This is the reason that leads me to share typical preparations, insieme ai ricordi di chi me le ha trasmesse.
Ingrediente principale del Kümmel (dal latino cuminum) è il cumino dei prati, una spezia molto popolare proveniente da una pianta erbacea biennale originaria dell’Asia. In passato era molto usata perché si credeva che il suo uso costante rafforzasse il rapporto con la persona amata. Sarà il caso di riutilizzarla? 😉 Battute a parte, il suo utilizzo è consigliato per le sue proprietà digestive, carminative e antinfiammatorie.
Ma ora passiamo alla preparazione.
In un contenitore di vetro a chiusura ermetica in cui si è posto un litro di alcool puro a 95 gradi unire:
• 50 grammi di cumino
• 25 grammi di anice verde
• 12 grammi di anice stellato
• 12 grammi di semi di coriandolo
• 10 grammi di chiodi di garofano
Close the container and leave to rest in the dark for ten days, taking care to shake the mixture daily. Una volta passato il tempo, prepare a syrup by dissolving it in a liter of water 700 grammi di zucchero. Combine the compounds, and, before tasting the liqueur obtained, leave to rest in a cool place for a month. Scented, delicate and digestive. I recommend it to you!
