Liquore genziana Traditional recipes of Abruzzo

Liquore genziana​ Traditional recipes of Abruzzo The most popular digestive in the area is bound by rules and prohibitions, given that the root is a protected species, but there are those who still use a lot of patience to prepare it at home

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Liquore genziana​ certainly has the primacy of the drunkest and loved liqueur of Abruzzo, not only because after a succulent typical meal it manages to digest even the most seasoned lamb but also because its bitter and dry but familiar taste is particularly appreciated, especially if homemade by loving hands.

Although prohibitions and laws make home production more and more difficult, given that Liquore genziana​ is among the protected species, there is no Abruzzo home where a strictly unlabeled bottle of gentian does not appear at the end of the meal.

But how is this appreciated liqueur obtained? Each family has its own recipe, the common point is the common gentian root. Today it is possible to avoid a complaint, without risking to ruin the flora of Abruzzo, by buying dry roots in the herbalist's shop to immediately start producing gentian.

To produce it you need to arm yourself with a lot of patience and 40 grams of dried root, 1 liter of dry white wine, 6 grams of coffee beans, half a stick of cinnamon, a bay leaf, a clove, the last of half a lemon. treated, 300 grams of pure alcohol for liqueurs, and 300 of sugar.

After being equipped with a glass container with a lid, the roots are infused with the aromas and then covered with the wine; then it closes hermetically, letting the mixture rest for a minimum of 40 days.

At that point, the container is reopened, continuing with the operations. First, the wine is filtered, passing it through liquor filter paper, in a large container. Then the sugar is added, stirring until it dissolves; only at this point does alcohol join.

The gentian is ready, but it still has to rest for a few days: it is bottled according to your preference, without forgetting the label.