The tower of St. Angel, the twilight of a warm autumn day: we are at Chiarito, magical oasis, nestled in the Sorgeto Bay


500 g flour,10 g salt, 45 g of sugar, 10 g of acacia honey, 225 g of butter, 1 zest of orange, 1 grated lemon zest, half a vanilla bean, 650 g of eggs, 18 g of yeast, 25 g of water


Mix the flour, salt and sugar with about 6 eggs until you get a smooth and homogeneous mixture being careful not to heat the mixture. Repeat until the eggs end. Slowly stir butter, honey, spices and finally yeast previously dissolved in water. Let the volume double. Knead, dish out and let it rise. Bake at a temperature of 200 ° C. for about 35 min.


1 liter of water, 400 g of sugar, 1 lemon peel, 1 orange peel, 250 g of rum at 70 ° C., half a Tahiti vanilla bean


Boil everything except rum. Let it cool. Remove the peels of citrus fruits and pour the rum.

Dish reviewed in the May 2013 Ischianews magazine
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