Silvio Meletti began to distil his Anisetta in 1870, perfecting a recipe inherited from his mother. The aniseed picked in this part of the Piceno area is renowned for its strong aromatic profile. Along with other natural flavourings, herbs and flowers used for the distillate, it confers unique notes, thanks to a very gentle distillation process. In addition to the classic Anisetta, Meletti also produces a dry version, and Mistrà, a Marche liqueur of pure anise.
