The origin of Ratafià, handcrafted in Andorno, dates back to 1700. In 1880 Giovanni Rapa, founder of the homonymous liquor factory, collected that tradition that is still handed down today in compliance with ancient recipes. Prepared with the juice of fine apricots, sugar and aromas, Ratafià is particularly appreciated for its delicate flavor. It is recommended to drink it cold, with ice or smooth. Apricot liqueur is a unique ingredient in pastry. Try fresh fruit salads and ice cream. Alcohol content at 30% vol.
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