|Ph. by Monica Bessone|
The first Rosolio di Torino recipe was published in French in 1733. Around 1750s the Cinzano brothers start the first largest production of Rosolio and in the 19th century, Mr Carpano starts labelling his bitter rosolio Vermouth.
Its name seems to derive from the Latin 'ros solis' or sun dew and it literally means 'rose oil'; in fact, Rosolio has an intense yet delicate aroma, yet a stickiness similar to the oil one, making it ideal to close a rich meal such as the traditional Italian ones.
|Rosolio di Torino made with rose petals|
- 30gr - 1 oz rose petals
- 500gr - 2.5 Cups granulated sugar
- 1L - 1 quart of water
- 1 vanilla pod
- 1L - 1 quart of 90° alcohol
|Tears of Love by Pastiglie Leone THE Turin's candies made with Rosolio|
With Rosolio you can also make candies like those Princess Sisi - Empress Elisabeth of Austria used to share with her husband, Emperor Franz Joseph I 😋
If you join us for an epicurean week-end you won't miss out on them for sure 🙆