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Anisetta Rosati
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In summary
How to taste it
Ingredients
Hydroalcoholic solution, Castignano Green Anise seed alcoholate, sugar.
Anisetta Rosatii is based on an ancient recipe from the award-winning pharmaceutical laboratory of Knight Umberto Rosati of Ascoli Piceno, dating back to the second half of the 19th century. It is an ''elixir'' liqueur, originally intended as a digestif, and was frequently featured in newspapers of the time. Its distinctiveness is due to a painstaking, slow-evaporating, batch distillation using a bain-marie method, using carefully selected Castignano Green Anise seeds (Pimpinella Anisum L.), a Slow Food Presidium, universally recognized as the finest and most fragrant. The seeds are grown in the rolling hills of Piceno, suspended between the sea and the mountains, in sunny, well-drained, fertile, south-facing soils cooled by breezes from the Sibillini Mountains. They are hand-picked by skilled farmers on the nights of the summer full moon. The proportionate doses with the addition of other Mediterranean spices from organic cultivation make Anisetta Rosati a low-sugar liqueur that is very pleasing to the palate, awarded the Gold Medal at the Third World Trade Exhibition in Rome in 1900, ''awarded by the Jury with a unanimous vote''.
''GIFT WRAP
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PROFESSIONAL STORING
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