People from Abruzzo tell during the period of transhumance the shepherds settled in the mountain plains (of Campo Imperatore or other areas of Gran Sasso) and picked gentian roots (Gentiana Lutea) to extract the typical liquor from them, the most appreciated liquor of the area even now.

 

Nowadays in Catignano (Abruzzo, Italy) two young men interested in this activity, Davide and Mattia, bring back the original recipe that is faithful to the ancient tradition according to which gentian roots are macerated in wine and its extract is enhanced with the addition of alcohol and sugar.

 

Gentian spirit is an excellent digestive with a dry and slightly bitter taste, perfect to end a generous meal with other people.