LOMBARDIA: BISCOTTINI DI PROSTO

Biscotìn de Prost or Biscottini di Prosto are a traditional specialty of Chiavenna (Sondrio), produced by Del Curto's family in the old mill of Prosto, a village in the municipality of Piuro.
These  biscuits with butter are still prepared according to a recipe full of history and jealously guarded, with basic ingredients such as flour, sugar and butter.
To enjoy the original Biscotin de Prost you have to visit the shop and the bakery that located in the old mill, next to the parish church of Prosto.
These friable Biscuits, of golden color, have the form of small disks round with a diameter of 4 cm about.
The Biscotin de Prost have a characteristic scent of baked product and a sweet flavor with clear notes of butter. For the preparation of this cookies, mix flour, sugar and butter, doing so as to add the butter always after the first two ingredients and kneading until the mixture is homogeneous enough, and bake for about 40 minutes at temperature of 180 °C. They are hand-packaged in small bags of 250, 500 and 1000 grams.
Ideal to accompany the tea, but also great on their own as a sweet snack.

VENETO: AMARO AL RADICCHIO ROSSO DI TREVISO

Amaro Radicchio Rosso di Treviso is the result of extensive research and experimentation. The recipe has been handed down for generations derives from the distillation and infusion of radicchio, product is known and appreciated all over the world.This is bitter-based alcohol, sugar, and Radicchio Rosso (variety "Tardivo" IGP) made ​​an infusion. Its sensory characteristics show both the nose and taste the classic flavor of radicchio, with herbaceous fragrance, full taste and aftertaste amarognolo.Il radicchio rosso di Treviso IGP is cleaned, thoroughly washed and cut into small pieces, and these are put in hydroalcoholic infusion at 50 ° for at least sixty days. After this period, the infusion is extracted and distilled, the solid residual and bottling the product.
Traditional liquor of Treviso, Amaro Radicchio Rosso is also available at some shops in other provinces of the Veneto and especially those of Venice and Padova.Amaro and digestive, this product should be consumed in small doses, usually after meals.