The History of Evangelista Liquori Punch Abruzzo

Evangelista Liquori Punch Abruzzo is a common Italian liquor that is known for its rich bouquet, syrupy texture and sweet flavor. Punch Abruzzo was first produced in Borrello, a cold mountain village. The mayor, Antonio Evangelista, would prepare a special drink with rum, citrus and coffee to keep warm. He heated the drink over the fireplace, and his neighbors and friends could smell the heady scent. Because he received so many requests to try it, the mayor began preparing the drink for his close friends. In 1907, he made a few improvements to the drink and called it Punch Abruzzo. The drink soon became famous and earned several awards and prizes. Evangelista passed the secret drink recipe to his sons, and in 1983, Felice Evangelista, the oldest son, moved the firm to Sambuceto. The third generation still is producing the ancient recipe in Sambuceto. Today Punch Abruzzo is enjoyed around the world and is no longer served only warm. Punch Abruzzo can be drank cold or in cocktails or used in cakes, ice cream and for cooking meats.

Spinach Fettuccine with Kalamata Olive Sauce

We absolutely love this hearty spinach pasta and rich, fragrant sauce. We make our own spinach pasta, but feel free to use any spinach fettuccine or even another pasta like Astorino Maccheroni. The Damiani Chianti Riserva’s dry, oaked red pairs well with this dish.

Ingredients:

For the homemade spinach pasta:

• 10 ounces fresh spinach
• 1 cup whole wheat flour
• 1 cup spelt
• 1 cup Semolina flour
• Salt

For the sauce:

• 1/4 cup Migliarese Extra Virgin Olive Oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 3/4 cup Kalamata olives, pits removed and quartered
• 5-7 anchovies, chopped (optional but they add a nice flavor)
• 2 jars Muraca Tomato Sauce
• Salt and pepper, to taste

For serving:

• Migliarese Extra Virgin Olive Oil
• Grated Parmigiano-Reggiano cheese

Directions

Heat the olive oil in a pot over medium heat. Once hot, add the onion and cook until translucent. Then add the garlic and cook for an additional 30 seconds. Turn down the heat and add the tomato sauce. Stir and add the chopped olives and anchovies. Allow the sauce to simmer on low while preparing the pasta.

Bring a large pot of water to a boil. Using a food processor, pulse the spinach until chopped into small pieces. Add salt and puree the spinach until it has a very fine texture. Add all 3 cups of flour and pulse until combined. Then mix continually until a dough ball is formed. If the dough is too sticky, add more flour and continue to mix. Using a pasta machine, roll the dough ball into flat sheets of pasta. Then slice into fettuccine noodles. If you don’t have a pasta machine, use a rolling pin to roll small portions of dough, adding extra flour, onto a cutting board until it is about 1/4 inch thick. Then use a pizza cutter or knife to slice fettuccine-sized noodles. Repeat with remainder of dough. Tip: The pasta is very moist, so be sure to sprinkle additional flour over the fettuccine throughout this process or it will stick together and make one big dough ball.

Cook the pasta for no more than 5 minutes on medium heat. Stir the pasta frequently while cooking. Drain the pasta, but do not rinse. Ladle the sauce over the pasta and stir gently to combine. Serve each plate with additional sauce, a drizzle of Extra Virgin Olive Oil, grated Parmigiano-Reggiano cheese and a glass of Damiani Chianti Riserva!

Damiani Chianti Riserva

Like the Chianti, the Damiani Chianti Riserva also is made from majority Sangiovese grapes. But instead of using Canaiolo and Colorino grapes, Madonninia del Chiaro uses Merlot grapes. The Chianti Riserva similarly is harvested by hand in September and October and placed in cases to preserve the wholeness of each grape. The vinification is carried out in wooden barrels and lasts between seven and 12 days. The wine is drawn by hand with the help of a soft vertical press. Color, aroma and flavor are similar to the Chianti. The Chianti Riserva pairs well with red meats, Florentine steaks and hearty stews.

Baked Strozapretti Paired with Damiani Chianti

Who doesn’t love a great baked pasta dish? This recipe for a rich Baked Strozapretti pairs well with the balanced flavors of the Damiani Chianti.

Ingredients

• 1 bag Astorino Strozapretti pasta
• 1 pound ground sirloin
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 cup Damiani Chianti
• 2 jars Muraca Tomato Sauce
• 1 cup Ricotta cheese
• 1/2 cup fresh mozzarella cheese, cut into small bites
• Migliarese Extra Virgin Olive Oil, for serving
• Grated Parmigiano-Reggiano cheese, for serving

Directions

Preheat oven to 350 degrees. Bring a pot of water to a boil. Brown ground sirloin over medium heat for about 5 minutes. Add chopped onion and garlic and continue to cook, stirring frequently. When the sirloin is almost cooked through, add 1 cup Damiani Chianti. Turn the heat down to medium low. Cook until the wine is reduced by half. Add the jars of Muraca Tomato Sauce. Stir and continue to cook just above a simmer. When the water comes to a boil, add the pasta and cook for about 10 minutes. It should be cooked almost to your desired tenderness. It will continue to cook in the oven. Drain the pasta in a colander, but do not rinse. Mix the ricotta cheese and fresh mozzarella in the pasta pot and stir well to combine. Add about half of the sauce and continue to mix. Add the pasta to the pot and stir. Mix the remaining sauce with the pasta. Scoop the pasta into an oven-safe dish and baked for about 15 minutes. Once on a plate, drizzle with Migliarese Extra Virgin Olive Oil and grated Parmigiano Reggiano cheese to each serving. Serve with sliced bread, a tossed salad and a glass of Damiani Chianti!

Damiani Chianti Profile

Madonninia del Chiaro, or Damiani, specializes in limited production Tuscan wines. The grapes are meticulously and delicately processed to create very distinct wines. By law, a Chianti must contain at least 75% Sangiovese grapes in order to be classified as such. Chiantis typically have cherry and plum aromas with a slightly spicy flavor.

The Chianti is made from select Sangiovese, Canaiolo and Colorino grapes, which are harvested by hang in September and October. Grapes are picked when the fragrance, sweetness and skins’ poly-phenol levels are just right. The vinification process is traditional and lasts seven to 12 days. Special care is taken in soaking the skins, as it is a delicate process.

Fermentation of the grapes transforms the Chianti into a harmonious and complete wine. The refinement period is quite lengthy since the Chianti is bottled within six months of harvest to preserve its original characteristics. The color is a brilliant and lively ruby red. The aroma of the Chianti is intense, fresh and persistent, similar to a grape still on the vine. The flavor is soft and balanced with an aftertaste that recalls the aromas of fermentation.

The Chianti pairs well with pasta with tomato sauces like lasagna and roast beef.

Where to Find Our Wines

At Divino Wholesale, we partner with small, family-owned vineyards to bring great Italian wine to the Bluegrass. Below is a list of our vendors where you can find our wines. Visit Divino Wholesale to find the store closest to you.

Bardstown

Kroger Wine & Spirits

Bowling Green

Chuck’s Wine & Spirits

Liquor Barn

I-65 Liquors

Wino’s Depot

Corbin

Ernie’s Wine & Spirits

Liquor King

Liquor Mart of Corbin

Covington

DEP’s Fine Wine & Spirits

Danville

Liquor Barn

Royal Liquor Store

Wayne & Jane’s Wine & Whiskey Bar at V-The Market

Erlanger

Good Spirits Wine & Tobacco

Florence

Liquor City

Party Town

United Liquor

Fort Thomas

DEP’s Fine Wine & Spirits

Frankfort

Capital Cellars Wine and Spirits

Georgetown

Bluegrass Liquor Box

Kroger Wine & Spirits

Liquor Mart

Unique Gifts & More

Independence

The Liquor Box

Lancaster

Lancaster Liquor

Liquor Mart III

Lexington

Corner Wine

Kroger Wine & Spirits – Beaumont Center

Kroger Wine & Spirits – Boston Road

Kroger Wine & Spirits – Hartland Parkway

Liquor Barn – Beaumont Centre Parkway

Liquor Barn – Plaudit Place

Liquor Barn – Richmond Road

Liquor Barn Express – Versailles Road

Liquor Barn Express – North Broadway

Liquor Barn Express – East High Street

Mason Liquors

Shenanigan’s Wine & Spirits

Signature Wine & Liquor

Twisted Cork Wine & Spirits

Unlimited Spirit

Wines on Vine

Louisville

Abyssinia

Best Cellars

Beverage World

Cox’s Smokers Outlet

Cox’s Smokers Outlet – Middletown

Cox’s Smokers Outlet – Ruckriegel

Kroger Wine & Spirits – Gross Avenue

Kroger Wine & Spirits – North Hubbards

Kroger Wine & Spirits – Shelbyville Road

Kroger Wine & Spirits – Taylorsville Road

Liquor Barn – Fern Valley Road

Liquor Barn – Hurstbourne Parkway

Liquor Barn – Towne Center

Liquor Barn Express – Bashford

Party Mart

Save-A-Step Liquor

Shelby Station Beverage Shoppe

State Liquors

Volare Italian Ristorante

Westport Whiskey & Wine

Midway

Holly Hill Inn

Mt. Sterling

Kroger Wine & Spirits

Nicholasville

By Pass Liquor

Prospect

Kroger Wine & Spirits

Richmond

Bottles & Cases

Central Liquor

Elvira’s Bella Pasta

Jillian’s Specialty Gifts & Fine Wines

Kroger Wine & Spirits

Liquor Mart

Liquor Mart 2

Monty’s Spirits

Monty’s Spirits II

Paddy Wagon Irish Pub

Somerset

Apples Wine & Spirits

Island Wine & Spirits

Wildcat Beer Wine & Spirits

Taylor Mill

Good Spirits Wine & Tobacco

Versailles

Kroger Wine & Spirits

Winchester

Kroger Wine & Spirits

Abruzzo – A Refreshing Twist on Prosecco

Here is another refreshing and delicious recipe featuring…Prosecco!

Abruzzo

Ingredients

• 1-1/2 ounces blackberry-lemon verbena syrup ( or plain blackberry syrup with a few drops of lemon juice added)
• D.O.C.G. Prosecco (such as Italo Cescon Prosecco)
• Blackberries
• Lemon verbena or mint leaf for garnish, if desired.

Directions

Combine ingredients in a champagne flute.

Add a few blackberries.

Garnish with lemon verbena or mint.

Recipe created by Sondra Bernstein of Estate Restaurant, Sonoma, CA on behalf of Prosecco Conegliano Valdobbiadene.

Buon Natale e Felice Anno Nuovo!