The recipe used by Anisetta Rosati (founded in the second half of the 19th century), was invented by the pharmaceutical-chemical laboratory of Umberto Rosati di Ascoli Piceno. The process starts with a slow, batch, bain-marie style distillation. The liqueur is flavored using select green anise seeds from Castignano, in the Piceno hills, and is rounded out with organically grown Mediterranean spices. The result is a liquor with a low sugar content that facilitates digestion and is extremely pleasing to drink.
The recipe used by Anisetta Rosati (founded in the second half of the 19th century), was invented by the pharmaceutical-chemical laboratory of Umberto Rosati di Ascoli Piceno. The process starts with a slow, batch, bain-marie style distillation. The liqueur is flavored using select green anise seeds from Castignano, in the Piceno hills, and is rounded […]
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