Nose: The fragrance is intense, fresh and harmonious, in a bringing our minds to the meadows of the FVG where our main botanicals are sown and grow up.
Palate: While tasting Liquorosa, it immediately releases a pleasant sense of sweetness, given by the various essences, such as orange peels, well shuffled with the delicacy of the Catchfly – “Sclopit” and the freshness of the Dandelion.
Final: Pink Chicory – Radicchio Rosa and Crambe Tataria offer us interesting bitter notes, as well as a delicious slightly herby bitter aftertaste.
50cl and 10cl bottles
The Isonzo’s Area Pink Cicory
Radicchio Rosa Isontino is one of the most famous culinary excellences of Friuli-Venezia Giulia Region, as well as one of the most popular varieties of radicchio in the world. Produced in small quantities, it addresses at niche markets, and is recognized as a PAT product (Traditional Agri-food Product) of FVG Region. The Radicchio Rosa Isontino has conquered the most renowned chefs in the world and the finest palates, thanks to its shape (with its long pink and red leaves twisted drawing soft roses) and its intense and only slightly bitter flavor entirely released into LIQUOROSA.
Every spring, the uncontaminated sunny Carnic Valleys get yellow tinted by flowering of the Dandelion (in English, Tarassaco in Italian), a plant with great healing properties, which in these parts is known as “the gold of Valcalda”. Dandelion, also called here as “Soffione” or “Lion Teeth”, derives its name from the Greek “Tarasseo”, which means “I heal”. Technically Taraxacum officinale, is a herbaceous plant grouped on the Asteraceae family, is valued by the local populations as key element for infusions, creams, jellies and syrups. This versatility led on obtaining the recognition of PAT label, so a «Traditional Agri-food Product» of the Friuli-Venezia Giulia Region. Dandelion excels also for its digestive and refreshing notes, faithfully proposed on our drinks.
The Tatarican colewort is a plant species that finds its origin and its natural habitat in the Eastern European and sub-Siberian steppes. Technically known as “Crambe Tataria”, the name originates from the union of the Greek term ‘krambe’ (cabbage/kale), and “Tatari” (or Tartars), precisely the ancient Eurasian steppes nomadic population. In Italy, these botanicals are present only in Friuli Venezia Giulia, and particularly at the Pordenone’s Area dry grasslands «I Magredi», the FVG’s steppes layed around the Cellina and Meduna’s creeks. Thanks to the great permeability of the soil, the Magredi looks like particularly dry grasslands unique at these latitudes, allowing the proliferation of a particular flora and fauna that includes various unique botanicals, including Crambe Tataria. There are several stories behind they way how it arrived in FVG: among these, we like to think that Tatarican colewort came together with the Hungarians, hanged to the hooves of their horses, during their invasions in FVG around the year 1000. A more unique than rare case of random import of a botanicals which guarantees a bittering consistency to our drinks.
(It has to be highlighted how we only use seeds of “Crambe Tataria”, purchased from selected suppliers, therefore without damaging the protected territory).
“Sclopit” is the Friulian term to define Silene Vulgaris also known in English as Catchfly, a wild grass that grows among the uncultivated land and stable meadows of the Region during the spring time. It is called Silene because of its flowers’s puffy cup shape, recalling the belly of the Greek god Silenus, mate of Bacchus, the god of wine. The dialectal name, on the other hand, derives from the fact that children loved to burst its balloon-shaped flowers to hear the noise similar to an explosion, the so called “sclopit”. It is a herb up to about 70 cm high made by elliptic shaped silver-green color tending to gray leaves, whose buds have a sweetish taste remembering the spinaches and nettles, well-founded in our drinks.