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The Fugazzi family brings back to life the Amaro Fabbrizii, the liqueur created by grandfather Giovanni, in vogue in the early twentieth century in the elegant liberty place of Sestri Ponente. The Nuovo Liquorificio Fabbrizii thus recovers the traditions and ancient family recipes and takes root in Rezzoaglio , in the heart of the Val d'Aveto, a land of choice for the collection of the best botanical herbs for spirits. The official inauguration is scheduled for the morning of Saturday 24 July , while today, in the premises of the chef Ivano Ricchebono's The Cook restaurant, the Nuovo Liquorificio presented itself to the Genoese public.
www.liquorificiofabbrizii.com/
Fabrizii: from the Val d'Aveto traditional liqueur factory
Once upon a time there was the elegant liberty place of Giovanni Fabbrizii. Formerly a coffee maker and liqueurist in the center of Sestri Ponente, where in the early 1900s the Genoese gathered to taste the famous Amaro Fabbrizii. There is already talk of "digestive tonic liqueur". Behind the once upon a time there is always a beautiful story with a happy ending. Thus, today, the Nuovo Liquorificio in Val d'Aveto exists. Work of his descendants who moved to Val d'Aveto, a land of choice for the collection of the best botanicals for spirits. A beautiful story that was told in the particular setting of The Cook by Ivano Ricchebono.Grand master of ceremonies the multi-starred Michelin, ambassador of Genoa in the kitchen on the flagship network in the company of Clerici, the national Antonellina. It was pleasant to combine the fingers that the skilful hand of the Doge combined with the aromas of the four products presented: Amaro and Aperitivo Ritrovato, Gin Rusagni and Limoncello di Santo Stefano.
Giovanni Fabbrizii had invented an amaro and an aperitif that he sent from Genoa all over Italy and, thanks to which, in 1906 he obtained the distinguished cross and the gold medal at the Great International Exhibition and National Wine Show in Genoa. With the Second World War they had gone out of production but the descendants found the notebook with the formulas written in his hand in an old piece of furniture. Thanks to this precious find they have finally been able to taste his creations, much praised in the family and have been able to reproduce them, thus giving life to the Nuovo Liquorificio Fabbrizii, now transferred to Val d'Aveto.
Once upon a time there was the elegant liberty place of Giovanni Fabbrizii. Formerly a coffee maker and liqueurist in the center of Sestri Ponente, where in the early 1900s the Genoese gathered to taste the famous Amaro Fabbrizii. There is already talk of "digestive tonic liqueur". Behind the once upon a time there is always a beautiful story with a happy ending. Thus, today, the Nuovo Liquorificio in Val d'Aveto exists. Work of his descendants who moved to Val d'Aveto, a land of choice for the collection of the best botanicals for spirits. A beautiful story that was told in the particular setting of The Cook by Ivano Ricchebono.Grand master of ceremonies the multi-starred Michelin, ambassador of Genoa in the kitchen on the flagship network in the company of Clerici, the national Antonellina. It was pleasant to combine the fingers that the skilful hand of the Doge combined with the aromas of the four products presented: Amaro and Aperitivo Ritrovato, Gin Rusagni and Limoncello di Santo Stefano.
Giovanni Fabbrizii had invented an amaro and an aperitif that he sent from Genoa all over Italy and, thanks to which, in 1906 he obtained the distinguished cross and the gold medal at the Great International Exhibition and National Wine Show in Genoa. With the Second World War they had gone out of production but the descendants found the notebook with the formulas written in his hand in an old piece of furniture. Thanks to this precious find they have finally been able to taste his creations, much praised in the family and have been able to reproduce them, thus giving life to the Nuovo Liquorificio Fabbrizii, now transferred to Val d'Aveto.
The new Fabbrizii liqueur factory in Val d'AvetoFour first products were marketed
Amaro and Aperitivo Ritrovato, Gin Rusagni and Limoncello di Santo Stefano.
Amaro and Aperitivo Ritrovato, Gin Rusagni and Limoncello di Santo Stefano.
More Press on the opening of the factory
Fabrizii: dalla Val d'Aveto liquorificio di tradizione | Zena a toua
In Val d'Aveto il nuovo liquorificio Fabbrizii - LevanteNews
Rezzoaglio, da una madia i segreti che hanno fatto nascere il Liquorificio Fabrizii - Il Secolo XIX
In Val d’Aveto torna il famoso Amaro Fabbrizii – Babboleo
TELENORD - Val d'Aveto, dall'antica ricetta del bisnonno Giovanni, torna il famoso Amaro Fabbrizii
Apre il Nuovo Liquorificio Fabbrizii in Val d'Aveto - Prima il Levante
Fabrizii: dalla Val d'Aveto liquorificio di tradizione | Zena a toua
In Val d'Aveto il nuovo liquorificio Fabbrizii - LevanteNews
Rezzoaglio, da una madia i segreti che hanno fatto nascere il Liquorificio Fabrizii - Il Secolo XIX
In Val d’Aveto torna il famoso Amaro Fabbrizii – Babboleo
TELENORD - Val d'Aveto, dall'antica ricetta del bisnonno Giovanni, torna il famoso Amaro Fabbrizii
Apre il Nuovo Liquorificio Fabbrizii in Val d'Aveto - Prima il Levante
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Genovese basil (in Ligurian language baxaicò or baxeicò) is a cultivar of Ocimum basilicum (sweet basil). It is one of the most popular basils for culinary use, particularly for its use in pesto, the traditional Genoese sauce. The name "Basilico Genovese" is protected by the European Union with the Denominazione di Origine Protetta certification. Genoese basil is produced in the provinces of Genoa, Savona and Imperia.
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The best genoese basil is said to be grown in Prà, a western delegation of the city of Genoa. The nearby presence of a large steel mill from the 1950s to the 1980s threatened the cultivar, said to be necessary to produce the "real" genoese pesto. Now the threat is mostly gone with the dismissal of the mill and the conversion of the remaining lines to less polluting productions.
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Italian-Americans in the United States are found in large concentrations in many metropolitan areas of the United States. In particular, states such as New York, Rhode Island, Connecticut, Michigan, Florida, California, Illinois, New Jersey, Ohio, Pennsylvania, and Massachusetts have larger populations of Italian-Americans than other states by national average. According to a recent United Census Bureau estimate, there are 17.8 million Americans are of Italian or Sicilian descent.[1] Communities of Italian Americans were established in most major industrial cities of the early 20th century, such as Baltimore, Boston (particularly in the "North End"), Philadelphia, Pittsburgh, Providence, St. Louis, Chicago, Cleveland, Buffalo, Tampa and Kansas City and New York City, which boasts the largest Italian-American population, which lives in several concentrated communities around the Five-Borough area. New Orleans, Louisiana was the first site of immigration of Italians and Sicilians into America in the 19th century, before Italy was a unified nation-state. This was before New York Harbor and Baltimore became the preferred destinations for Italian immigrants.
In sharp contrast to the Northeast, most of the Southern states (exceptions being the Atlantic coast of Florida, Tampa, New Orleans, and a fast-growing community in Atlanta) have very few Italian-American residents. During the labor shortage in the 19th and early 20th centuries, planters in the Deep South did attract some Italian immigrants to work as sharecroppers, but they soon left the extreme anti-Italian discrimination and strict regimen of the plantations for towns or other states.
The state of California has had Italian-American residents since the 1850s. Since the 1950s, like many Americans, Italian Americans have moved to the slower-paced and rapidly growing Western states, including Arizona, Colorado, and Nevada.
Today, New York and New Jersey have the largest populations of Italian-Americans in the United States, while Rhode Island and Connecticut have the highest overall percentage in relation to their respective overall populations.
http://en.wikipedia.org/wiki/List_of_Italian-American_neighborhoods
In sharp contrast to the Northeast, most of the Southern states (exceptions being the Atlantic coast of Florida, Tampa, New Orleans, and a fast-growing community in Atlanta) have very few Italian-American residents. During the labor shortage in the 19th and early 20th centuries, planters in the Deep South did attract some Italian immigrants to work as sharecroppers, but they soon left the extreme anti-Italian discrimination and strict regimen of the plantations for towns or other states.
The state of California has had Italian-American residents since the 1850s. Since the 1950s, like many Americans, Italian Americans have moved to the slower-paced and rapidly growing Western states, including Arizona, Colorado, and Nevada.
Today, New York and New Jersey have the largest populations of Italian-Americans in the United States, while Rhode Island and Connecticut have the highest overall percentage in relation to their respective overall populations.
http://en.wikipedia.org/wiki/List_of_Italian-American_neighborhoods
Mission Statement of Authentic Italian Foods Association USA.
To educate consumers and promote Authentic Italian Foods and Beverages.
To increase the consumers purchases of Authentic Italian Foods in the at home meals and away from home.
To assist the member companies and organizations increase awareness of their products and brands to build business.
To educate food retail trade and food service establishments to offer Authentic Italian Foods produced in Italy.
To organize major events, promotions and social media marketing efforts that will engage consumers.
To partner with existing food organizations/associations and companies with same mission.
To utilize technology to help accomplish the mission.
This organization will operate as an umbrella group to assist companies and trade organizations to connect with the key consumers and trade here in USA to expand their business of Authentic Italian Foods.
John R. Fugazzie has formed the Authentic Italian Foods Association USA to work with any and all companies and organizations who produce, market and distribute Authentic Italian Foods in the USA.
The idea of forming this association has come from his many years in the food industry working within retailers, importers, food associations and consulting. His desire to educate USA consumers, retailers and restaurants on
the world class quality and value of Authentic Italian Foods and to assist in building the availability of these foods.
While a third generation born here in the US with an Italian heritage, John's family traces back to Genvoa Italy.
The original family name is Fugazzi, which his grandfather John changed to "Americanize" it.
so his love of Italian foods is clearly been wired in this DNA. Many years of working in the supermarket industry, two stints in the Import foods business, and managing brands that simulate Italian items has provided him with the ability to create this new organization.
I am in the process of reaching out to various Italian food and beverage companies and associations that produce their product under the long standing methods and quality and workmanship that has made them world famous.
The idea of forming this association has come from his many years in the food industry working within retailers, importers, food associations and consulting. His desire to educate USA consumers, retailers and restaurants on
the world class quality and value of Authentic Italian Foods and to assist in building the availability of these foods.
While a third generation born here in the US with an Italian heritage, John's family traces back to Genvoa Italy.
The original family name is Fugazzi, which his grandfather John changed to "Americanize" it.
so his love of Italian foods is clearly been wired in this DNA. Many years of working in the supermarket industry, two stints in the Import foods business, and managing brands that simulate Italian items has provided him with the ability to create this new organization.
I am in the process of reaching out to various Italian food and beverage companies and associations that produce their product under the long standing methods and quality and workmanship that has made them world famous.
