{"id":763,"date":"2021-01-13T09:21:53","date_gmt":"2021-01-13T08:21:53","guid":{"rendered":"https:\/\/www.nepeta.it\/2021\/01\/13\/menta-limone-e-erbe-di-sicilia-la-scommessa-del-nepeta-articolo-su-corriere-della-sera-2\/"},"modified":"2025-10-17T08:33:45","modified_gmt":"2025-10-17T08:33:45","slug":"menta-limone-e-erbe-di-sicilia-la-scommessa-del-nepeta-articolo-su-corriere-della-sera","status":"publish","type":"post","link":"https:\/\/www.nepeta.it\/en\/menta-limone-e-erbe-di-sicilia-la-scommessa-del-nepeta-articolo-su-corriere-della-sera\/","title":{"rendered":"Mint, lemon and Sicilian herbs, Nep\u00e8ta's bet \u2013 Article in Corriere della Sera"},"content":{"rendered":"<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"https:\/\/www.nepeta.it\/wp-content\/uploads\/2023\/01\/nepeta-corriere-1-1024x576.jpg\" alt=\"\" class=\"wp-image-719\" srcset=\"https:\/\/www.nepeta.it\/wp-content\/uploads\/2023\/01\/nepeta-corriere-1-1024x576.jpg 1024w, https:\/\/www.nepeta.it\/wp-content\/uploads\/2023\/01\/nepeta-corriere-1-600x338.jpg 600w, https:\/\/www.nepeta.it\/wp-content\/uploads\/2023\/01\/nepeta-corriere-1-300x169.jpg 300w, https:\/\/www.nepeta.it\/wp-content\/uploads\/2023\/01\/nepeta-corriere-1-768x432.jpg 768w, https:\/\/www.nepeta.it\/wp-content\/uploads\/2023\/01\/nepeta-corriere-1-1536x864.jpg 1536w, https:\/\/www.nepeta.it\/wp-content\/uploads\/2023\/01\/nepeta-corriere-1-18x10.jpg 18w, https:\/\/www.nepeta.it\/wp-content\/uploads\/2023\/01\/nepeta-corriere-1.jpg 1920w\" \/><\/figure>\n\n\n\n<div style=\"height:3em\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph translation-block\"><span style=\"font-family: Helvetica\">Remember the wicked food critic Anton Ego, captivated by the ratatouille cooked by the mouse-chef R\u00e9my? That caponata enchanted the mischievous writer, transporting him, with the evocative power of its flavor, back to his timid childhood. This newborn Sicilian bitter, Nep\u00e8ta, did the same for me. It took me back to the years when, as kids, after a game of football, we would have Nep\u00e8ta glasses filled with granita, half lemon and half mint. It was a blatant imitation of the \"grown-ups\" who in those days still drank Grigioverde at the bars. A concoction of grappa and mint that disappeared in the 1970s and that none of us ever really tasted. Basically, Nep\u00e8ta is just that: lemon and mint. But to say that is an understatement: because it is true that it is a flavor that takes us back to the past. Yet today it sounds brand new.<\/span><br><span style=\"font-family: Helvetica\">Nep\u00e8ta takes its name from Nepitella, a sort of Sicilian Hierba buena. In reality, it is quite widespread, in its many variants (including catnip), even in other regions: many call it mint. Then, a local glory, the lemons of Syracuse. And then, some typical herbs for bitterness in moderate quantities: the most well-known are Artemisia, bitter orange, and gentian. The whole thing is very appealing also because the sugar (12%) does not seem dominant or cloying even when drinking Nep\u00e8ta neat. It is a bitter, but it also lends itself very well as an aperitif with the simple addition of ice or in a long drink with tonic water or other sodas.<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"font-family: Helvetica;\"><a href=\"http:\/\/barfly.corriere.it\/2018\/05\/02\/nepeta\/#more-11085\">Link to the article<\/a><\/span><\/p>","protected":false},"excerpt":{"rendered":"Ricordate il cattivissimo critico gastronomico Anton Ego conquistato dalla ratatouille cucinata dal topo-chef R\u00e9my? Quella caponata incantava il pestifero scrittore riportandolo, con la potenza evocativa del sapore, alla sua timida infanzia. Questo neonato amaro siciliano, il Nep\u00e8ta, ha fatto lo stesso con me. Mi ha riportato agli anni in cui da ragazzetti, dopo la partita [&hellip;]","protected":false},"author":123,"featured_media":719,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36],"tags":[],"class_list":["post-763","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notizie"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Menta, limone e erbe di Sicilia, la scommessa del Nep\u00e8ta - Articolo su Corriere della Sera - Casa Nepeta<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nepeta.it\/en\/menta-limone-e-erbe-di-sicilia-la-scommessa-del-nepeta-articolo-su-corriere-della-sera\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Menta, limone e erbe di Sicilia, la scommessa del Nep\u00e8ta - Articolo su Corriere della Sera - Casa Nepeta\" \/>\n<meta property=\"og:description\" content=\"Ricordate il cattivissimo critico gastronomico Anton Ego conquistato dalla ratatouille cucinata dal topo-chef R\u00e9my? Quella caponata incantava il pestifero scrittore riportandolo, con la potenza evocativa del sapore, alla sua timida infanzia. Questo neonato amaro siciliano, il Nep\u00e8ta, ha fatto lo stesso con me. 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