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.

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