FRUIT AND FLOWER SYRUPS

Each year, between May and September, our workshop fills up with flowers and fragrances. We only use the finest ripe fruit and most delicate petals to make our rose petal and distilled orange water syrups, both of which form part of the Slow Food initiative, raspberry, blueberry and mint syrups and almond milk.

HANDMADE SYRUPS

The process begins with the careful selection of the flowers and fruit. The petals are carefully separated by hand, one by one, and the fruit is cut up manually to prepare it for the next stages in the process. Each syrup is the result of the skilful and careful work of our craftsmen, who use methods handed down to them through the generations, to preserve the quality and authenticity of each product.

HOW TO USE

Rose petal syrup is a refined alternative to sugar in beverages, and is perfect to add flavour to yoghurt, ice cream or a glass of champagne, whose flavour it delicately enhances. For a floral touch in sweet mixtures, we recommend distilled orange flower water,which we use in our mixtures for the preparation of canestrelli and pandolce.

Blueberry, raspberry and mint syrups can be enjoyed on their own or used to enrich drinks and cocktails, with the creation of unique, refreshing combinations.