Acqua di fiori d'arancio amaro cookbook
Number of pages: 96
Language: English and Italian
The distillation of water of bitter orange blossom seems to be famous already in the 18th century in the extreme Ponente Ligure. There was no garden, avenue or terracing that did not host the "filari di Melangoli". These fresh flowers are still distilled today, as well as then, to produce both perfumed water and essential oil, the "Neroli".
The history of the sensual and intoxicating white flowers winds here between cosmetics, cuisine and pharmacopoeia, in a comparison between the peoples of the northern Mediterranean and the Arabic Mediterranean, with particular attention to the realization of the Aiga Nafra, the water of orange flower, the true protagonist of this book.
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