Anisette, Vin Cotto, Vin Santo e Vino di Visciola
bitter spirits, Caffè Sport, but particularly anisette have become
Dry anise is the symbol of areas such as the Sibillini Mountains. Anise
derives its name from the latin Anisum and the Greek Anison, that means
"not the same". Mistrà and Anisette arise from
the habit to flavour the alcohol drawn from grape residual combined with
anise essence. Its alcoholic strenght was and still is intermediate, rich
in herbs and health properties.
a word that comes from Misithra (a Byzantine city), is spread all over the
Ascoli and Macerata areas. To appreciate its flavour it's better to drink
it undiluted but is also fine when added to expresso coffee or even to
Anisette, a sweeter
spirit, is typical of Ascoli Piceno, where it was served at the
Caffè Meletti, in the famous Piazza del Popolo. It's fine in the morning
but it's delicious in desserts. A refreshing drink when diluted with
water, Anisette is even a pleasant digestive. Some people love it with a "fly"
(threee or four coffee beans inside the glass).
types of wine, preserved through particular as well as natural methods,
come from the inland agrarian areas: Vin Cotto and Vin Santo.
Cotto, in the south, is the results of boiling grape juices.
It's a longer lasting, sweeter and stronger product. Never missing in the
farmers'cellars, this wine was drunk in special occasions, especially
during important meals given for emperors, kings and popes.
In the north, Vin
Santo is a dessert wine, rich in sugar and flavour. It derives
from the withering of grapes, through a slow fermentation process and a
very slow ageing time. I goes also with pastries and cakes but also with
The so called Vino di Visciola
(sour cherry wine) is available between Jesi and Pesaro. It's aromatic and
derives from squeezing this fruit, similar to black cherries, which grows
on the hills and the mountains of this region. This is a perfect dessert
wine and is served with traditional country cakes.
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