What are the origins, Features and ingredients to prepare genziana amaro?

What are the origins, Features and ingredients to prepare ​genziana amaro?

Origins It is an alcoholic distillate obtained from the roots of the genziana​ greater (​gentiana​ lutea), a typical plant of the region, which grows spontaneously in meadows and mountain pastures.

Genziana has been known since the past for having therapeutic virtues, actually, it had been used as an antipyretic in malarial fevers and as a strengthening of the system, also as a digestive.

Features With an aromatic and defined taste, the ​genziana​ bitter is produced in late summer, between August and September, when the roots of the plant are harvested.

However, if you would like to organize it reception since genziana​ may be a protected species and its collection is subject to regulation, it'll be necessary to shop for the dried roots from the herbalist's shop.

Ingredients The ingredients necessary for the preparation of ​genziana amaro are: • 20 g of greater ​genziana​; • 10 g of dried mint; • the dried rind of a bitter orange; • Juniper berries; • sage leaves;

• fennel seeds; • 1 l of dry white wine; • 80 ml of alcohol at 95 degrees; • 50 g of honey.

Preparation The ingredients must be poured: • dry wine, alcohol at 95 up to hide them completely; • leave everything to macerate for a minimum of ten days; • mix a minimum of once each day with a wooden spoon; • after ten days, the liqueur must be filtered with the help of a sieve and 50 g of honey must be added, mixing well.

You can then pour the gentian amaro thus obtained into glass bottles that have got to be left to rest during a cool and dark place.