Classic Rosolio, lemon, orange and mandarin liqueurs have all become a ‘must’ for the Sorrento coast. But Guglielmo Terminiello has created more than 70 types and has divided them up into 3 sections: citrus fruits, herbs, fresh and wild berry fruits. You’ll have a luxurious and sumptious ending to a wonderful meal with the Rosolio’s from the ‘O Canonico Restaurant.
The liquers should be served strictly at room temperature, just like our grandmothers loved to drink them. The owner takes care of his Rosolio’s one by one. He personally harvests the herbs in the hilly countryside around Sorrento. He doses them and, where need be, adjusts the aroma, until he reaches the flavour he has in mind. Apricot, peach, strawberry tree or wild berry, fennel, mint, and these are just to name a few of the Rosolios. But we must not forget his Rosolio which was prepared to celebrate his 100 years of activity: Basimilla®. This is a delicate mix of herbs, of which you will find basil and camomile. Starting from your first sip you can taste the camomile flower but with the basil aftertaste, which expands into more flavour and gives you a more pleasant taste.
Moreover, the ingredients are all fresh and contained the best quality alcohol. Perfect Rosolio’s, prepared just like our mothers used to prepare them, without any colourings or any other additives. Season after season, it is a continual job to collect all the fragrances of the seasons. In the Campaniaregion since the French invasion of Naples, it has been a tradition to make liqueurs. The recipes have passed down the generations from the times of the French chefs which the nobile Neapolitan families employed from the distant and, yet, nearby country. The manufacturers of liqueur in the court of Luigi XIV created a liqueur for the King to keep away melancholy. The liqueur created was, in fact, rosolio. A lucky invention not only for the King but also for us.