Italicus
The Italicus brand produces an excellent quality bergamot rosolio, born from the desire to offer the taste of an ancient liqueur rich in charm. The original recipe dates back to 1850, and the fame of the liqueur was such that it was known as the “Court Aperitif” and “Drink of Kings.” Even today it is made following the customs of past centuries, precisely to respect in the smallest details its noble traditions. The choice of an elegant old-style bottle, crafted from tempered glass in a delicate shade of blue, highlights the formal refinement of a project that leaves nothing to chance, from the research and selection of raw materials to the packaging. Every small detail is taken care of with the utmost attention to create a high-end label.
At the base of its success are raw materials chosen with extreme care. Among the botanicals, two typical citrus fruits from our south stand out: the cedro and especially the bergamot, an ancient variety now mainly found in Calabria. This bitter-tasting citrus has a particularly prized peel, as it contains a high percentage of very fragrant essences.prized, as it contains a high percentage of very fragrant essences. The processing method has remained unchanged over the centuries and involves the infusion of the peels of cedro and bergamot in cold water, so that they can release all the essential oils into solution. Only at a later stage is the water rich in intense citrus aromas mixed with pure grain alcohol. At this point, the infusion and maceration in hydroalcoholic solution of the other botanicals, carefully selected to complete the aromatic profile of the Rosolio, takes place.
The final result is a liqueur characterized by fragrant citrus aromas, enhanced by fresh and balsamic nuances of aromatic herbs, among which gentian and numerous oriental spices stand out for their intensity and persistence. While in the past it was customary to enjoy the rosolio neat, appreciating its soothing and sweet taste, well balanced by the slightly bitter freshness of the cedro and bergamot, today Italicus is particularly appreciated by bartenders of the modern art of mixology, who use it to prepare fresh long drinks with fruit juices, particularly grapefruit and lime, or to create original and innovative cocktails, such as the Italicus Spritz or the Negroni bianco.
The Italicus brand produces an excellent quality bergamot rosolio, born from the desire to offer the taste of an ancient liqueur rich in charm. The original recipe dates back to 1850, and the fame of the liqueur was such that it was known as the “Court Aperitif” and “Drink of Kings.” Even today it is made following the customs of past centuries, precisely to respect in the smallest details its noble traditions. The choice of an elegant old-style bottle, crafted from tempered glass in a delicate shade of blue, highlights the formal refinement of a project that leaves nothing to chance, from the research and selection of raw materials to the packaging. Every small detail is taken care of with the utmost attention to create a high-end label.
At the base of its success are raw materials chosen with extreme care. Among the botanicals, two typical citrus fruits from our south stand out: the cedro and especially the bergamot, an ancient variety now mainly found in Calabria. This bitter-tasting citrus has a particularly prized peel, as it contains a high percentage of very fragrant essences.prized, as it contains a high percentage of very fragrant essences. The processing method has remained unchanged over the centuries and involves the infusion of the peels of cedro and bergamot in cold water, so that they can release all the essential oils into solution. Only at a later stage is the water rich in intense citrus aromas mixed with pure grain alcohol. At this point, the infusion and maceration in hydroalcoholic solution of the other botanicals, carefully selected to complete the aromatic profile of the Rosolio, takes place.
The final result is a liqueur characterized by fragrant citrus aromas, enhanced by fresh and balsamic nuances of aromatic herbs, among which gentian and numerous oriental spices stand out for their intensity and persistence. While in the past it was customary to enjoy the rosolio neat, appreciating its soothing and sweet taste, well balanced by the slightly bitter freshness of the cedro and bergamot, today Italicus is particularly appreciated by bartenders of the modern art of mixology, who use it to prepare fresh long drinks with fruit juices, particularly grapefruit and lime, or to create original and innovative cocktails, such as the Italicus Spritz or the Negroni bianco.
