The Genziana liqueur and the traditions of Abruzzo

The ​Genziana​ liqueur and the traditions of Abruzzo The ​Genziana​ liqueur is the drunkest and loved liqueur in all of Abruzzo and is obtained from a plant that grows in the Apennines above 1000 meters.

The Apennine ​Genziana​ is a plant belonging to the Gentianaceae family which includes at least 400 different plant species that grow not only in the mountains of south-eastern Europe but also in the Alps and along the Apennine ridge, starting from 1000 meters above sea level.

It is a very frequent plant that grows spontaneously in the acidic and not very humid soils of the temperate zones and in the mountainous zones of the tropical areas, with the exception of Africa.

The precious and famous ​Genziana​ liqueur is obtained from the maceration of the roots with alcohol and sugar, certainly the most loved and drunk in all of Abruzzo.

Genziana​ Maggiore, the plant from which the liqueur is obtained As for the Gentian plants, the best known and the most valuable is undoubtedly the ​Genziana​ Maggiore (from which the famous liqueur is obtained), characterized by a rather robust stem that can even exceed one meter in height, with a very fleshy root, oval-shaped green leaves and characteristic yellow flowers that appear when the plant reaches approximately ten years of life. This plant is also particularly widespread in our mountains, in very sunny areas at altitudes generally between 1000 and 2500 meters. To produce the liqueur it is necessary to use only the root and dry it, as consuming it fresh can be dangerous. being poisonous (as are the leaves).

Typical Apennine ​Genziana​ plant We underline that the ​Genziana​ is a protected plant and therefore cannot be freely harvested; we, therefore, recommend to comply with this prescription, as not only is a criminal offense committed, but there is a risk of causing serious damage to the plant itself, especially as regards inexperienced people because the root should be taken only partially in such a way as to allow the plant to continue living. However, on balance, the dried root of Gentian is easily and safely available even in a common herb shop. The therapeutic virtues of this plant are also known since ancient times, having often found frequent use in the treatment of fever; the Greeks, just think, used it also antipyretic and laxative, while the Romans applied it against intestinal disorders and for its vermifuge properties. Returning to what is written in the opening lines, ​Genziana​ is a much loved and drunk liqueur especially in Abruzzo, however inevitable at the end of the meal in all our regions.

It has an amber color and has a very intense bitter taste, tones and strengthens the immune system and is also very frequently used for skincare.

PREPARATION OF THE LIQUEUR - Use a dark glass container with a lid. Soak the gentian root together with the lemon zest and the spices in the alcohol, taking care to choose a dark, cool, and dry place. Shake the liquid well every day. After 15 days, filter and add the solid part of the sugar previously dissolved in water.

Boil for 20 minutes and strain again. Add the solution of sugared and macerated water to the alcoholic infusion and mix. Pour into a bottle and let the liqueur rest for about a month before drinking it.