“Hita Pear Spritz”, made with San Pellegrino sparkling water:

Hita City, in Oita Prefecture is famous for its crisp, delectable, sweet pears.  After a successful harvest from the LAB3680 farm, we have created a delicate pear syrup that can be added to a refreshing blend of San Pellegrino, a dash of wine and plenty of ice.  This is our newest creation – the “Hita Pear Spritz”! 

What is a Spritz? It is an aperitif that originates from Italy’s

Northeast, and is made using a combination of Prosecco, digestive bitters (such as Campari and Aperol) and soda water. 

In order to cater to our Japanese clientele, we, at LAB3680 added a hint of ginger to our syrup, which is a perfect substitute for the bitters normally used in the creation of these cocktails. 

In the following recipe we used just a splash of fruity white wine, but feel free to add more to your liking.

イタリア人が大好きなワインベースのカクテル“スプリッツ“を

「日田の梨」と「サンペレグリノの炭酸水」でアレンジしました！

大分県の日田市は甘くてジューシーな梨が採れることで有名です。

今回はLAB3680の農園で元気に育った梨を使用しています

スプリッツ(Spritz)とは、アペロールorカンパリと

ワインorスパークリングワインを好みで混ぜてベースをつくり

炭酸水で割るのが一般的です

組み合わせや香りづけによって様々なテイストを楽しめることから

本場イタリアでは食前酒のアペリティーボとして幅広い年代に飲まれています

これを日本の皆さんが馴染みやすいように、フルーティーな梨のシロップを加え

カンパリの苦みの代わりに生姜を使用したのがLAB3680流のアレンジです

あえてアルコールを減らしたレシピになっているので

ぜひお好みで調整してみてください♪

では早速スプリッツのベースの作り方を紹介します！

SYRUP PREPARATION:

 There are only 4 ingredients:

 ・ Pears 1kg

 ・ Brown sugar 170g

 ・ Lemon juice 30g

 ・ Ginger 20g (Grated and used)

材料はたった4つだけ。

・梨 1kg

・黒砂糖 170g

・レモン 30g

・生姜 20g (すりおろして使います)

METHOD:

 ① First, remove the pear skin and core and cut into small pieces.

①まずは梨の皮と芯を取り除き、ザク切りにします。

 ② Prepare a heavy-bottomed pot, add pears and other ingredients, and heat over low heat for around 1.5 hours. Allow the water from the pear to reduce considerably.

厚めの鍋を用意し、梨とそのほかの材料を入れてできる限りの弱火にかけます。

じわじわと梨の水分を引き出していってください。

 ③ Blend the pear mixture using an immersion blender or in a regular blender until smooth.

１時間半ほど加熱したあと、ミキサーにかけます。

 ④ Pour back back into the pot and heat slowly over low heat for another 1.5 hours stirring from time to time to prevent burning.

鍋に戻し、再び弱火にかけ煮詰めるようなイメージで１時間半じっくりと加熱します。

⑤ Blend once again with a blender until completely smooth. 

粗熱をとり、ミキサーで固形がなくなるまでまわしたら「スプリッツのベース」の完成です。

Allow it to cool completely, cover and store in the refrigerator for max. 1 week.  If possible, put in sterilized jars or in a sous vide pack for longer shelf-life in the fridge. 

Normally, In Italy, wine is poured into carafes, along with chopped peaches. Once the wine is finished, the marinated peaches can then be enjoyed as an finishing treat. We used this idea to create our Spritz by adding thinly sliced pear slices to each glass.

しっかり冷めてから、容器の蓋をして保存してください

ポイントは“焦げないように気をつける”

これだけです！

イタリアではカラフェにワインを注ぎ、ざく切りにした桃を漬け込み、

すべて飲み干した後にキンキンに冷えた桃を食べるというのが人気だそうです

日本では田舎のおばあちゃんがつくった、梅ジュースを飲むような感覚に近いですね

SPRITZ RECIPE:

  • Pear syrup 80 ml (梨のベースを８０cc)
  • White wine (fruity type) 30 ml (白ワインを３０cc)
  • San Pellegrino sparkling water 100 ml (サンペレグリノの炭酸水を１００cc)
  • Ice 
  • Thinly sliced pear (飾りで梨のスライス)

METHOD:

Add 80 ml of pear syrup to a glass and pour white wine over the syrup. 梨のベースを８０cc

  • Add ice cubes and garnish with thin slices of pear. 白ワインを３０cc注ぎ、よく混ぜます

Salute!!!  

We hope you enjoy this refreshing cocktail while celebrating the last few weeks of summer! 

サンペレグリノはイタリアで知らない人はいないくらい人気な炭酸水です

日本の炭酸水とは違い、カルシウムやマグネシウムが豊富に含まれています

きめ細かな炭酸とマイルドなのど越しは、スプリッツをより上品に仕上げます

梨はとても傷みやすく、すぐ色も変わってしまいますよね

このカクテルのベースは、そんな熟れた梨でつくるととてもおいしくなります

また、冷凍も可能なのでいつでも好きな時に楽しめます

Check Out all Recipe on https://wordpress.com/view/salvatorecuomo.net

Published by Salvatore Cuomo

Salvatore Cuomo was born in Naples, Italy, in 1972, son of an Italian father and Japanese mother. Cuomo was first inspired by his father who also was an Italian Chef in Naples. He began at the young age of 11, where he trained himself in the kitchen and traveled frequently between Italy and Japan. He gradually learned how to blend the traditional Italian art of cooking with the Japanese art of perfection. A few years later he traveled to Japan with his father who opened an Italian restaurant in Chiba in 1984. About those early years Salvatore told the press that it wasn't a good starting experience: "I didn’t like Japan at all, so after one year, I went back to Italy and spent 2–3 years studying at a culinary school. When I was 18, I returned to Japan after my father became terminally ill and I have been here ever since."[3] Cuomo said that Italian Cuisine was just starting to get popular in those days. He and his two brothers decided that in order to succeed in the restaurant business in Japan they would have to understand the Japanese food mentality. They spent a couple of years researching the market before opening a new restaurant in Tokyo with what Cuomo calls "Original Neapolitan pizza." Since that time, Cuomo has been credited with catapulting Neapolitan pizza to fame in Japan, and today in all Asia with over 100 restaurant.

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