Rosolio Al Finocchietto Selvatico

Wild fennel is a very common and spontaneous aromatic herbaceous plant, typical of the Mediterranean region. It grows mainly in coastal areas and uncultivated meadows. The leaves divided into very thin fringes and yellowish-green capillaries, while the flowers are made up of tiny yellow petals gathered in umbrellas. The fresh leaves are harvested in spring, the seeds are collected from August to September

Origin

Agrigento

Producer

I Rosoli Gibisella

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How to taste it

The wild fennel rosolio enhances its qualities and its taste when consumed very cold. It is an excellent digestive after a rich and substantial lunch and it can be used in more or less alcoholic cocktails. It has numerous phytotherapeutic properties.

The Supply Chain

AGRIGENTO

STEP 1

Collection And Infusion

Collection Of Leaves: Spring

Maceration duration: 15 days

Seed Harvest: Between August and September

After collecting the fennel sprouts, they are washed and dried, and then cut to be infused with alcohol and with the fennel seeds previously collected and then pounded with a simple mortar. At this point we will leave it to macerate for about 15 days, taking care to stir it from time to time with a delicate movement so as not to disturb the flavors.

Agrigento

STEP 2

Filtering And Bottling

Syrup Ingredients: Water and sugar

Rest After Filtering: 15 days

After the first 15 days, the syrup is prepared by boiling the water and sugar, and then letting it all cool. Then we proceed with a first filtering of the infusion, removing the sprouts and seeds, then we will combine the syrup and the infusion. Leave to rest for another 15 days, refilter and bottle.

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