Don’t say anise if you don’t add the word “Rosati”
This article could start with a simple sentence “There is the anise and… there is the anise of Castignano”. Yes, this little village surrounded by the hills of Marche – a beautiful region just in the middle of Italy – is the baby cot of the “Pimpinella Anisum”, one of the best anise in the world. Between the breeze of the Adriatic sea and the cold wind of Appennino mountains of the Sibillini national park in the 1850 Umberto Rosati, a famous pharmacist and a noble man, created one of the finest alcoholic drink made with anise in Italy “Anisetta Rosati”.
This product crossed the centuries until our times bringing from the past all the flavours and the memories of times made of herbs, hillside wild fields and farmer knowledge. In the 1877 the newspaper said louder “Anisetta Rosati, best digestive drink with low sugar and high flavours”, maybe there are some good reason if a drink is still alive since a long time: let’s discover it!
Anisetta Rosati is made after a long and careful bain-marie distillation of the best anise seeds of Castignano (Slow Food Preside) and different herbs of the beautiful Mediterranean bush. Two coffee beans, some lime drops and an ice cube put in the Rosati and… your mind will fly over the top of the Marche’s hills: they say this is the best way to savor this drink, but it’s not the only one. Nowadays all over the world the bartender use Rosati’s anise in the cocktail mixology, matching it with different beverages; even the pastry chefs add it in the confectionery or in the ice cream; there are also foolhardy and creative chefs that use Rosati to blend the rice in the italian way of “risotto”. When a flavour preserves worthy, tradition and iconic shants you can use it everywhere!
Beside those “big” of the Piedmont wine they are growing up the “Rossese white wine” . This kind of grapevine is very rare and they bought it on the Langhe lands to create a particular long- lived white wine with intense flavours very different from all the white wine of this territory.
This “Rossese project” is more interesting because of their intent to make wine with this Rosseses grapevine in purity and not blended with chardonnay or other wines.
You can say the history is going ahead.
The distillery nowadays decides to add some value and some creativity to their products. That’s why some years ago they introduced “Riserva Leone XIII” an anise refined in barriques of French oak wood for 24 months, a new and noble way to taste these amazing seeds. Another peculiarity is the “Superfine” a digestive with a chic and posh infusion of saffron pistils of the hillside of Ascoli Piceno or the “Selection fumoir” with an incredible shant of smoke and tobacco – excellent to drink beside a fireplace in a rainy day of winter.
Rosati’s company adds to their selection “Amaro Rosati- qualis superior”, a bitter liqueur with a fine choice of herbs, roots and officinal plants: when you finish a meal it’s good to drink this bitter to give to your stomach the relax and the power of the plants of the Marche’s hillside. Your stomach will thank you, don’t worry!