Tuscany vacation means a stress-free life.
Toscana is not only one of the most beautiful Italian regions, but it’s also the temple of relaxing and Dolce Vita.
Here you can forget queues and long waits:
- small shops where to buy local products
- unpaved back roads that run through the wheat fields
- white roads that run among the olive groves and vineyards
- Tuscan countryside and woods where you can picnic and feel free to pick blackberries (plentiful in season)
In a few words, during your Tuscany vacations just relax, enjoy views, and drink with your family and friends.
This is one of the first reasons why I love my job: Cuoche in Vacanza (Cooks on Holiday). Ours is a seasonal job: we come to wherever you’re staying in Tuscany for Private Cooking Classes and Private Dinners.
While you’re at your holiday home you can share these experiences with your family and friends:
- Taking a cooking class in Tuscany means you’re bringing home one of the best souvenirs
- Having a Private Dinner at your holiday home in Tuscany means an authentic food experience to share and enjoy with your family and friends.
With Cuoche in Vacanza, they’ll be both “homemade” experiences and you’ll taste the same flavors that our grannies passed down to us.
You’ll have to see and to taste to believe!
Well, while we often offer a bottle of Prosecco during our Cooking Classes in Tuscany, our private dinners often end with a shot of ice-cold homemade Arancello or Limoncello. In my opinion one of the perfect ways to enjoy the Tuscany vacations 😀 !
Before coming to my job season, every year I pick oranges and lemons from my trees (can be sure they’re not treated with chemical products!) and I start the preparation of this amazing liqueur so aromatic and digestive.
While peeling zests and pouring alcool, I’m thinking about our next customers on their Tuscany vacations.
- What kind of persons will we meet next Summer?
- From which countries?
- Will you be able to keep in touch even after their Tuscany Vacations?
In fact, after an 8 years job, I’ve now a lot of friends from everywhere in the world (most of all from the USA and North Europe). I’m sure that Friends is the right word, not customers because we’re in touch during Wintertime, we share our doubts and opinions and we help each other even if far away.
While the scent of Orange is pervading my kitchen I think to my past customers as well:
- their smiles while tasting our homemade dishes
- our laughs while making fresh pasta from scratch
- our drinks and cheers at the end of a dinner in Tuscany
In fact, Arancello and Limoncello are like a symbol of Tuscany vacations when the protagonist is the food; a bit like the cypress trees for the walkers in Tuscan nature.
The method to make this fantastic liqueur is the same for both Arancello and Limoncello and the number of ingredients as well.
Watch the video to make the perfect Arancello!
Some important tips:
- Buy only organic Oranges or Lemons (the alcohol will absorb all the “essentials” of the zests; don’t risk drinking pesticides or chemical products)
- Choose (if you can) Oranges with thick skin. You’ll not risk cutting the white part of the skin that’s very bitter and will give a bad flavor to your liqueur. Here in Italy they’re called “Arance da Tavola” or table Oranges, to distinguish from “Arance da Spremuta” Oranges for juice.
- Don’t keep the zests in alcohol for more than 5 days. It’s a mistake to leave them for a week or more. After 4 or 5 days, in fact, the essential oils start to exit and separate from alcohol. This will give your liqueur a too much “spicy” flavor.
- This is the alcohol that we use here in Italy to make Arancello and Limoncello. We can buy the supermarket the bottle that you see in the picture. In many countries, you can’t buy pure alcohol, in this case, you can use VODKA. Someone is telling me that is even better this: EVERCLEAR.
Don’t forget that you can make Limoncello and Arancello in the same way!
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