Ratafià is a Piedmontese liqueur with a moderate alcohol content that already in 1600 was produced in the monastery of Santa Maria della Scala. The centuries-old tradition is attested by different historical sources and honors. Originally from the municipality of Andorno Micca in the province of Biella, it is produced by the renowned company Rapa Giovanni, founded in 1880, with the traditional method that sees fresh fruit, cinnamon, cloves, brown sugar and nutmeg, to macerate together before passing a period of aging in stainless steel containers. Andorno Black Cherry Ratafià is prepared with selected black cherry juice, sugar and aromas and is particularly appreciated for its delicate and particular taste. It can be served with ice, with seltz or smooth. Excellent ingredient in the preparation of sweets, it lends itself to be added to fruit or ice cream. The alcohol content is 26%.
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