{"id":7584,"date":"2012-07-24T08:01:31","date_gmt":"2012-07-24T12:01:31","guid":{"rendered":"https:\/\/winedineguide.com\/?p=7584"},"modified":"2021-04-30T07:27:31","modified_gmt":"2021-04-30T11:27:31","slug":"dulcis-in-fundo-the-sweetest-part-is-at-the-end","status":"publish","type":"post","link":"https:\/\/winedineguide.com\/?p=7584","title":{"rendered":"Dulcis in fundo – The sweetest part is at the end"},"content":{"rendered":"

by Raffaele De Gennaro<\/strong><\/em><\/p>\n

New ways to enjoy Vecchia Romagna and live the Italian lifestyle right here in America<\/span><\/h4>\n

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The sweetest part is at the end or save the best for last!\u00a0 – The phrase, used primarily in Italy, literally translates into “Sweet at the Bottom”. Savor Vecchia Romagna brandy as a mixed drink or with your espresso. How can you go wrong with names like: Caff\u00e9 Corretto<\/strong>, Caldissimo<\/strong>, Caff\u00e9 Imperiale<\/strong> and Caff\u00e9 Shakerato<\/strong> or a Chocaccino Romagna<\/strong>, a Romagna Amorosa<\/strong> or the Green Pear<\/strong>.<\/p>\n

Vecchia Romagna<\/strong> traces it’s roots to Jean Buton<\/strong>\u00a0 founder of the first steam distillery in 1820 when he started distilling Italy’s finest grapes and aged the brandy in oak casks, the result is an aromatic and complex Brandy bottled in a triangular bottle. The brandy is outstanding served on the rocks or in a snifter, some swear it’s just divine when poured over ice cream, while others prefer to make a Vecchia Romagna Side Car<\/strong>, which some of you are too young to remember, so here’s the recipe from Vecchia Romagna<\/a> : In a shaker filled with ice, combine 1 oz of\u00a0 Vecchia Romagna, 1 oz of triple sec, 1 oz of lemon juice, shake and pour in a martini glass, decorate with lemon rind<\/strong>. You can also do a Vecchia Romagna Collins<\/strong>, a Vecchia Romagna Alexander<\/strong>, the American Beauty<\/strong> and the Vecchia Romagna Horse’s Neck<\/strong>. Look for the recipes below.
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Dulcis in fundo – “the sweetest part is at the end”<\/span><\/h4>\n

By now we’re all a bit too familiar with the macchiato’s<\/strong>, the latte<\/strong>, the mocha<\/strong>, the Americano<\/strong> and so forth served in trendy coffee shops throughout the US. I feel it’s time for introducing some sweet at the end of our meal<\/strong> or the “dulcis in fundo” as the Romans called it, and take your espresso to a whole new level, stepped it up a notch or two.<\/em><\/p>\n

I found some great recipes from the newest Italian Vecchia Romagna<\/strong> brochure on how to make and serve Caff\u00e9 Corretto<\/strong>, Caldissimo<\/strong>, Caff\u00e9 Imperiale<\/strong> and Caff\u00e9 Shakerato<\/strong> (in a shaker), see the recipes alongside the illustrations below:<\/em><\/p>\n

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And for those of you that are a bit more intrepid, there’s the Chocaccino Romagna<\/strong>, the Romagna Amorosa<\/strong> and the Green Pear<\/strong>:<\/em><\/p>\n

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Download a\u00a0 PRINTABLE FILE .pdf with MORE RECIPES from Vecchia Romagna<\/a><\/strong><\/p>\n

So what are you waiting for<\/strong>? Go to your favorite Liquor Store and start experimenting! – Treat yourself and impress your guests, or relax and enjoy Vecchia Romagna in your favorite Restaurant. Certain your next dinner will be more fun and definitely more complete with some DULCIS in FUNDO.<\/p>\n

My name is Raffaele De Gennaro<\/strong> and I work as a wine consultant for Vias Imports<\/strong>, the people that are making it possible for you to enjoy Vecchia Romagna in the USA. I work as a consultant for Vias Imports Ltd. in the Hudson Valley <\/strong>area and the Bronx<\/strong> and sell Vecchia Romagna<\/strong> to Restaurants<\/strong> and Liquor stores<\/strong>. If you can’t find Vecchia Romagna in your neck of the woods, just have the Restaurateur or Liquor Store contact me via email: rdegennaro@viaswine.com<\/a> or call me at 212-629-0200 x373<\/strong> .<\/p>\n

Right now you can find Vecchia Romagna in the following Liquor Stores<\/strong> and Restaurants<\/strong>, alphabetically listed for your convenience:<\/p>\n

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