Rosati
Anisetta Rosati from 1877 in Ascoli Piceno
“Emendato visum, stomachum confortat anisum” From an ancient recipe of the award-winning Pharmaceutical Chemical Laboratory of Cav. Umberto Rosati of Ascoli Piceno, born in the second half of the nineteenth century, the Anisetta Rosati. E ‘liqueur “elixir” born as a digestive of which often spoke the newspapers of the time with “manifestations and broad approvals from medical and scientific notability” as the Prof .. Comm. Gaetano Mazzoni (Surgeon advisory honorary of SS Leo XIII) who wrote: “The Anisetta Rosati … refreshing and digestive … was very welcome and I can assure you that it should be considered among the best preparations of the genre”. Its peculiarity is due to a diligent slow distillation in a slow evaporation bain-marie, a careful selection of the seeds of Castignano Green Anise (Pimpinella Anisum L.) universally recognized as the best and most fragrant. Our seeds are grown in the gentle hills of the Piceno suspended between sea and mountain, in sunny and well-drained fertile land exposed to the south and cooled by the breezes of the Sibilllini Mountains, harvested by hand by skilled farmers on the nights of the full summer. The proportioned doses with the addition of other Mediterranean spices coming from organic cultivations make the Aisetta Rosati a low sugar content liqueur very appreciated on the palate, awarded with Gold Medal at the Third World Exhibition of Rome in 1900 “awarded by the Jury unanimity of votes “.