Savoring the Classic Panettone means taking a journey into the past. Even today our pastry chefs stick to an ancient recipe handed down from generation to generation, the result of years of experience, passion and dedication.
"In Italian the word AMARO derives from the Latin amarum" "to be strong" ", in this definition the amari in Italy have become the after-meal liqueur par excellence.
Herbal and root liqueur, fruit of the commitment and wisdom of the ancient herbalists.
The characteristics of an excellent GRAPPA depend on the grape variety, the degree of ripeness of the grapes at harvest, the mashing technologies and the distillation methods.
In the Middle Ages the Salerno School discovered that distillates were also an excellent solvent to extract the active ingredients, flavors, aromas and colors from herbs and fruits.
The Italian wine passito “Trenta di Saporare” is produced starting from the “Malbo Gentile” vine, an old native vineyard situated on the hills of Reggio Emilia, located in Emilia Romagna food valley.
