The term Ratafià refers to any type of liqueur consisting of a cold infusion based on fruit or flowers and alcohol such as brandy or wine. There are several local traditions, mainly in Italy, Spain and France. Piedmontese ratafià, the most renowned, is produced throughout the Alps, and is considered a traditional drink (known and produced also on the French of the Alps). Historical is the production in Andorno Micca, a town in the province of Biella, where already in 1600 the ratafià was produced in the monastery of Santa Maria della Sala. read more