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Fruit salad with Grappa di Brunello


Fruit salad with Grappa di Brunello

Fruit salad or macedoine is tastier with the addition of dry fruit and grappa. With Grappa di Brunello it is just wonderful!


Fruit Salad with Grappa di Brunello

Fruit Salad with Grappa di Brunello

by Donatella Cinelli Colombini

As in everything else it is the quality of the ingredients that makes the difference, if courage and creativity are added too. The fruit salad that everybody calls macedoine is an easy dessert that can conclude with style a meal if well ripe mixed fruit is used, with lots of lemon and some sugar.



If you wish to obtain something really super, then an addition of pine nuts, raisins, nuts and dried apricots, a generous shot of grappa and some whipped cream or artisan ice cream. It is worthy reflecting on these two last ingredients. To use a fine estate grappa from the Brunello lees from Casato Prime Donne  and distilled by Marolo in Piedmont makes all the difference.
If the cream is made with excellent raw products and whipped at the last moment at home, or if the ice cream is Italian gelato….not cream that we used during covid lockdown  (at least Silvia found some of that though!) … then you will have a n extraordinary final dessert for your meal.



Let me tell you a brief personal anecdote. I do not know how to cook, but when I am in our home in Gozo-Malta together with my husband Carlo Gardini, we love inviting guests for dinner and we do our best to prepare Tuscan style dinners with our measly culinary notions. Well. Our fruit salad with grappa and ice cream has become legendary and has spread through the Maltese islands the habit of enriching the mecedoine with a fine Italian distilled spirit.

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