A symbol of Sorrentine gastronomy, a Campanian product par excellence and a Mediterranean masterpiece that is known and loved all around the world.
This is limoncello, also known as limoncino, the sweet liqueur that was created at the end of the nineteenth century as an alcoholic drink, made by skilfully blending lemons, sugar, water and alcohol. Villa Massa has been producing limoncello since 1890, following a family tradition that has been passed down for generations. Today, this family tradition has become a thriving company that delivers the distinctively authentic flavour of limoncello from Sorrento to the world.
Limoncello is a natural artisanal product: this liqueur is made by infusing the peels of Sorrento Oval PGI lemons, before adding water and sugar. This powerful and unique raw ingredient, whose luscious fragrance is infused into the alcohol, and a natural, traditional and simple production process, make Sorrento’s traditional limoncello a symbol of Neapolitan food and drink.
The name says it all: Aperol is the perfect aperitif. Bright orange in colour, it has a unique taste, thanks to the secret recipe, which has never been changed, with infusions of selected ingredients including bitter and sweet oranges and many other herbs (including rhubarb) and roots in perfect proportions.
Just like all elderly people, Elio's paternal grandmother loved to tell stories of past times about the family and the town of Baratili San Pietro where she was born and raised. Despite his very young age, Elio was fascinated to hear about how life was at those times and he was getting so involved that he was losing track of reality. Winter 1939 was terrible because of low temperatures and shortages of food. More so than the residents of Baratili San Pietro, the inhabitants of the foothill towns at 10 km were experiencing even harder times. Towards the end of December, they were so hungry that they started to pick myrtle berries: at first, to eat them and then to give them as an exchange in kind. One day Elio's grandmother tried to put them in water in an attempt to preserve them for longer. She obtained a herbal tea that her children didn't like and neither did she. Since her husband was distilling Vernaccia wine, she took a measuring cup full of myrtle berries and filled it with the distilled liquor. The immediate reaction was a furious argument with her husband who complained about her use of the liquor. He then boasted of producing the first myrtle-based liquor! To remember that story, Elio wanted to produce a high quality Mirto: the Pilloni Mirto, produced using the same identical method as his grandmother's. He takes myrtle berries and places them in an infuser before filling the infuser with alcohol to cover them up. This is all done without considering costs but to simply retrace a recipe that became a slice of life.
Grappa Nardini - Riserva 15 years
“Innovation in the name of tradition”, this is the objective of Nardini, affirmed leader in the market of quality grappa made in Italy. Nardini is part of two prestigious associations that aim to preserve and enhance the cultural value of historical companies and the families that run them.
Ditta Bortolo Nardini is comprised of two distilleries, both located in the Veneto region: one in Bassano del Grappa and one in Monastier near Treviso.
The fresh grape pomace is carefully selected, sourced from the foothills of north Veneto and Friuli. After a resting period in silos where fermentation begins, the pomace is distilled from the end of October to the beginning of May.
The grappa remains for one year in stainless steel tanks for refining of the “Bianca” and a minimum of 3 years in Slavonian oak barrels for the “Riserva”. The expert blending of the distillates obtained from the two distilleries produce a high standard of quality and a continuity of aroma and taste distinctive of the Nardini product line.
The idea of a special aging first came to light in the 1980’s. It became reality in 2004, when the Nardini Riserva 15 anni was launched to celebrate 225 years of the company’s history. An exclusive product obtained by long aging in Slavonian oak barrels and bottled in the classic Bordelaise style in 70 cl, in an elegant package.
A careful farming of the vines, the utmost care in the winemaking process and the elegant packaging are the most important aspects that contribute to strengthen at each harvest the deep bond between TOSO and their great wines; a bond made of respect for the tradition aiming to moderately bind the past with the future of Italian oenology.
The industrial premises extend over 10.500 sq. metres of covered surface, where the administrative offices, the winemaking and bottling units, the storage areas for wines and sparkling wines are located. The uncovered surface extends over 38.000 sq. metres and includes areas for the circulation of heavy means of transport, for parking and gardens all surrounded by luxuriant vineyards.
Professionalism and love for their work have allowed TOSO to succeed in the leading markets, and to get at the same time the most important goal: the production oh high quality wines and sparkling wines.
As many recipes using almonds, is a very old tradition and has its origins in 1500. In the town of Saronno to the painter Bernardino Luini was commissioned a fresco depicting the Virgin and the Adoration of the Magi . The fresco is still visible in the Santuario della Beata Vergine dei Miracoli. Legend has it that during the period when the artist lived in Saronno alloggiasse at a particularly beautiful innkeeper , of which he fell in love to the point of using her as a model for his Madonna . To thank him , she offered him an elixir of herbs, toasted sugar, bitter almonds and brandy that was immediately appreciated and spread in no time. The liquor then maintained a sense of affection and friendship, and is now one of the most popular Italian products abroad. Is not translated, and the name remains the same in all languages. In the town of Saronno is located the historic establishment of the company Illva Saronno Spa, producer of the liquor with the brand " Disaronno ".
The recipe of the Amaretto Disaronno includes the use of almonds essential oils combined with sweet spices. It has a bitter-sweet taste, an amber colour and a final note of almonds.
Curiosity: the rectangular bottle was designed by an artist of Murano, an isle in the Venice Laguna known for its handmade glassware production.
Red Vermotuh Riserva Carlo Alberto
To unveil the Vermouth is essential to talk about Turin, and to talk about Turin we need to say Alchemy.The Vermouth has its origin in the Alchemical Caves of Turin whose tradition is still alive and enlighten for those who know and practice. Turin is the world capital of Magic. Magic is the container of human knowledge and the Magician is the one who, having the key, uses it for the good of mankind.The Vermouth comes with its own rules, numbers, rituals and as invigorating and energizing for the stomach, in order to prepare it for a proper digestion. Kings, nobles, rich remained efficient and alert even after big feasts.Later on the consumption was common and widespread, with different formulations, in different shops of Turin, and then throughout the world.A great occult alchemist, Evangisto Cursalis, elaborated at the origin what is now the formula of Riserva Carlo Alberto.The Vermouth Riserva Carlo Alberto respects the values, the numbers, steps required in order to keep effective the deep roots of Alchemy that generated it, and the benefits that can be achieved with the proper consumption.Alchemy is a path to create free men. Free men appreciate and value the best.
Our philosophy states that a product is effective to the extent that improves the society, and we follow that rule.(Evangisto Cursalis: Bulgaria 1763 - Torino 1821).
The Vermotuh is made with 2 types of grapes: Erbaluce di Caluso and Moscato d'Asti. To produce the Vermouth we use the must of grapes, we add 27 differente botanical. The riserva is made with two of the best DOCG wines.
White Vermouth Riserva Carlo Alberto
Vermut Bianco is a great classic of Italian tradition as aperitif but also as great after dinner, protagonist of the salons and bars, a product of great tradition. The Reserve Carlo Alberto named in honor of the Italian King Carlo Alberto, particularly lover of Vermut, representing since 1837 a great excellence in the field, producing a full and consistent range. This White Vermouth comes from a careful selection of 25 herbs and spices and is characterized by a unique and enveloping taste that best reveals its low temperature character, smooth or in addition to all the classic cocktails that the company requires.
Vermouth Extra Dry Riserva Carlo Alberto
Since 1837 the Carlo Alberto Reserve produces an absolute quality Turin's Vermouth and the Extra Dry version is surely the most versatile and drinkable, ideal as an aperitif, even mixed, or for after dinner thanks to the high digestive value of the Herbs used for its composition. From its decisively dry character, this Vermouth is flavored with 21 herbs and spicesand the starting point is the white wine of Erbaluce Caluso and the more famous Moscato d’Asti. An exquisite white in aroma and freshness that meets orange, cinnamon, saffron, thyme and much more, expressing great elegance and sophistication in a perfect and harmonious body.