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2018 JANUARY- FEBRUARY IN SORRENTO! LEARN ITALIAN AT THE SEASIDE!

If you attend now an Italian course we offer you a special discount!
- 1 week 20 hrs group course
- + enrollment fee
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Price: €590         

(1 week: € 590 instead 690€)
(2 weeks: € 1100 instead 1380€)
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For enrollment, information and details, please contact Olga Stinga at info@santannainstitute.com

YOUR ITALIAN CLASS

BASIC Group Courses

BASIC Group Courses

Consist of 20 group lesson hours per week (grammar+conversation).
There is a maximum 12 students
INDIVIDUAL Course

INDIVIDUAL Course

One teacher - one student. Tailored to fit student's specific needs.
Lessons are adapted according to individual needs.

Almond Sorbet

Ingredients

Granita di mandorle [pronunciation is: grahneetah dee mandawrlay]

200gr almonds, shelled and skinned
1 liter mineral water
300gr sugar
Bitter almond extract

- Start by grinding the almonds to a powder. You can use a mortar and pestle like I do or do it in the mixer, but please don't use ground almonds bought from the store, much of the delicate almond taste will be gone before you even start.
- Bring the water to a boil, add the sugar and stir until dissolved.
- Add the ground almonds and leave to rest overnight. You can use a mixer to further grind the almonds in the liquid if you want. The point of the overnight infusion is to draw as much of the almonds' flavor as possible.
- The next day, taste and add a little sugar or bitter almond extract if needed.
- Some people will not filter their granita but I find the bland almond powder distasteful. I recommend you use a cloth or find sieve to filter them out. - You will end up with almond milk, a whitish liquid reminiscent of cow milk but with a delicious barley water flavor. Amazing for breakfast!

If you have an ice cream machine, just churn it until frozen. Most people don't have an ice-cream machine and just place the almond milk in the freezer, removing it every 30 minutes or so for a quick mixing with an electric mixer. You could even do it with a fork, the point being to avoid the formation of large water crystals and go for a snow-like consistency.

It is traditionally eaten over brioche, the French butter-and-egg Sunday bread, a testimonial of 19th century French influences over upper-class local cuisine. Although the association of ice cream and pastry seems odd and of the I-love-to-mix-ketchup-with-mustard kind, the combination is a real winner. 

I recently served this with brioche for breakfast but I love it decorated with small piecs of white almonds!



 
Sorrento Lingue S.r.l.
Registered office: Via Marina Grande, 16 - 80067 - Sorrento (NA) Italy
Headquarters: Via Marina Grande, 16 - 80067 - Sorrento (NA) Italy
Paid in capital: € 50.000,00 I.V. REA: TO-908649
P.IVA 07631160012
Phone: +39 081.807.55.99 | +39 081.878.44.70
Fax: +39 081.532.41.40
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