The anisetta Rosati originates from a centuries-old recipe by Cav. Rosati, in the second half of the nineteenth century in the renowned Pharmaceutical Laboratory of Ascoli Piceno by Umberto Rosati. This "elixir" liqueur was born as a digestif and was highly appreciated by the newspapers of the time, receiving endorsements from expert doctors and scientists. Its balanced mixture of Green Anise seeds from Castignano, a Slow Food Presidium, and other Mediterranean spices makes Anisetta Rosati a highly regarded liqueur, both at room temperature as a digestif and chilled or on the rocks, with three coffee beans and two drops of lemon.
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The anisetta Rosati originates from a centuries-old recipe by Cav. Rosati, in the second half of the nineteenth century in the renowned Pharmaceutical Laboratory of Ascoli Piceno by Umberto Rosati. This "elixir" liqueur was born as a digestif and was highly appreciated by the newspapers of the time, receiving endorsements from expert doctors and scientists. Its balanced mixture of Green Anise seeds from Castignano, a Slow Food Presidium, and other Mediterranean spices makes Anisetta Rosati a highly regarded liqueur, both at room temperature as a digestif and chilled or on the rocks, with three coffee beans and two drops of lemon.
