Читать книгу Through the Italian Alps. The GTA - The Grande Traversata delle Alpi онлайн

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Strong liquors made with aromatic alpine herbs with digestive properties range from Genepy to Arquebuse (so-called in France as it was used to treat wounds inflicted by firearms!). A common Italian after-dinner spirit is fiery grappa, made from grape lees. Flavoured with everything from rue to violet and gentian root it also comes with uvetta, sultanas bloated from months of steeping in the highly alcoholic liquor.

If you’re part of a group a memorable – and warming – experience on a chilly day is to order a coppa dell’amicizia aka grolla. Hailing from the Valle d’Aosta (but believed to be of German origin with links to none other than the Holy Grail) it consists of an attractive hand-carved wooden bowl with numerous spouts. Participants take turns sipping the piping hot spicy blend of coffee and grappa. A highly recommended non-alcoholic alternative is heart-warming cioccolata calda, divinely rich thick hot chocolate that only the Italians seem capable of producing.

Mineral water (acqua minerale) is available but hardly necessary in a region so rich in natural springs –at eateries it is usual practice for a carafe of water (acqua dal rubinetto) to be brought to the table. Birra is available, and a refreshing version similar to shandy is panacea, a 50/50 mix of beer and lemonade. Otherwise there’s fruit juice (succo di frutta). Coffee comes as a tiny cup of strong black espresso, or topped with frothy hot milk as cappuccino, or in a long glass (or bowl at breakfast time) as caffè latte. Tè is usually served black with limone unless you specify con latte (with milk).