Comments on: Punch Abruzzo

By: Adri

Adri — Tue, 15 May 2012 03:33:43 +0000

Hi Linda, Well, thank you so much. I just love Tiramisu - and my husband really goes nuts for it. I first made this recipe in the eighties, but it languished for years until I discovered Davidson's Eggs. Now Bart is happy again. You turned down the Punch! Oh no! You will love it once you do taste it, and Domenica has a great Ciambellone recipe that calls for it. Trust me, you're going to love it. Thanks so much for stopping by. I really flattered that you visit my site.

By: Ciaochowlinda

Ciaochowlinda — Tue, 15 May 2012 03:10:23 +0000

That is one gorgeous tiramisu’. I love the shavings of chocolate that you used. And punch is something I have seen on my visits to Italy and even been offered, but I always turned it down. After reading your post, I can’t wait to try it on my next visit. Sure wish I could try your extraordinary version of tiramisu too. And that hot chocolate – wow, I’ve had similar ones in Spain years ago. I want to duplicate your version when the weather gets cold.

By: Adri

Adri — Fri, 13 Jan 2012 05:44:48 +0000

Ciao Fritz,

They are such a great innovation. Costly, that’s for sure, but well worth it, as you say. Last December I purchased them at Gelson’s, but I am not certain they carry them all year. That was the first time they had ever had them. I wish they were more widely available. The company website has a list of sellers, but not every store in the chains listed carries them. Thanks so much for stopping by. Have a great New Year, and keep on dancing tango!

By: Fritz

Fritz — Fri, 13 Jan 2012 05:19:29 +0000

I’ve been using the Safest Choice Eggs for a couple of years. The ONLY place I’ve found them in LA is at Bristol Farms. I think they are worth the extra cost if you are doing something that involves raw yolks or whites.

By: Adri

Adri — Mon, 09 Jan 2012 03:49:41 +0000

Hi Nan,

Happy New Year! I just love Punch. It is so unique, and it mixes so beautifully with coffee – one of my fave things. I think you will like it a ot. Thanks so much for stopping by!

By: Nan Rose

Nan Rose — Sun, 08 Jan 2012 17:27:01 +0000

This all sounds so divine — I can’t wait to try the Punch — in so many ways!

By: Adri

Adri — Fri, 06 Jan 2012 15:51:41 +0000

Hi Domenica, Thank you for the kind words. It is my pleasure entirely to share the info. This one took a bit of sleuthing, but I did relish the challenge. There did come a point, however at which I thought I would have to prevail upon friends who were making the trip to Europe. But then I spoke to the importer who put me on to A Cork Above, and the folks there were extremely helpful. Your idea of adding some to French Toast batter sounds great. I must try that. And I can personally attest to how wonderful your Ciambellone is. That cake is fantastic. Buon anno!

By: domenicacooks

domenicacooks — Fri, 06 Jan 2012 14:59:03 +0000

Adri, this is a great post. I adore Punch and have been enjoying it ever since I was a kid (over ice cream). I put a splash in my french toast batter and in my ciambellone. My mother used to wrap bottles of it in our clothing and pack it in the suitcases to bring back to the U.S. I'm glad to know that there is a source here. Grazie e buon anno...cin cin!