Calvados is a typical brandy of Normandy, which is distilled from apple wine (or cider), after a fermentation of 12 days. A good Calvados must age at least six to seven years, in barrels of Oak tree. Calvados generally has an alcohol content of around 40-42° and its color is amber, with golden reflections, while its perfume is penetrating and the taste velvety. The French sometimes serve it halfway through the meal, to create the so-called "trou normand" (Norman hole) in the stomach and facilitate the continuation of the meal. Calvados is also used to inflame crêpes.
Recipes made in Italy by Italians in Italian. Translated for You with Love