About Liquore Genziana

liquore Genziana: Liquore Genziana​ obtained by nonalcoholic infusion (alcohol with the addition of white wine) of the dried root of the gentian plant (available on the market) and other natural flavors: cloves, cinnamon, juniper, etc. The infusion takes place in containers with a capacity of 300 liters for a period of 40 days.

The gentian liqueur has alcoholic strength adequate to 30%, a rather bitter taste, and straw yellow color. the extent of bitterness depends on the altitude at which the plant is grown; actually, the ​genziana​ (fam. Gentianaceae) may be a slow-growing perennial plant whose natural habitat is that the mountain pastures with loose and deep soils during which the roots reach the best dimensions. Digestive properties are attributed to the​ liquore genziana.

Since the past, plants with a bitter taste, like gentian, are used for his or her digestive properties. ​Genziana​ is already mentioned by Dioscorides, at the start of the Christian era, and by Andromachus, of

which the track was alleged to make the emperor Nero invincible. what's certain is that the name of the plant comes from King Genzio, the last king of Illyria, captured by the Romans shortly before our era.

From the oral testimonies collected we learn that within the mountain areas of the Reatino, where the genitalia grows spontaneously, the preparation of the liqueur happened mainly within the home and was used as a digestive or as a remedy against some ailments.