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 […]
From the distillery to the global market: the numbers and identity of an Italian brand
Introducing the Vinitaly and the City 2026 programme. This year, the fringe event will also take place at the Arena di Verona
Vinitaly 2026: the future of Italian wine is already being showcased at the trade fair. Here are the highlights of the latest edition
Gaja unveils 2023 vintage of Camarcanda
'It’s not about pushing your own agenda and your own taste'
