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Diesus Amaro del Frate
The friar's bitter of Diesus a liqueur obtained from the infusion of citrus fruits skins and thirty different types of grass among which gentian, thyme, marjoram and elder are dominant. Gentian makes the liqueur very bitter but the presence of citrus fruits helps to soften and round the taste. As a digestive it is very strong, it has an 18% alcoholic percentage. It is one of the most ancient and complex italian bitter. The bottle shape reminds of a friar, revoking the bitter origins and invention which took place in a Piedmontese convent. Diesus was born during the 60s, from that moment it has always been one of the Barbero top products.

- 15/10/2019 -



Start a new chestnut harvesting season!
Chestnuts are a real mine of beneficial properties and taste. There are many varieties of chestnuts in Italy and we must necessarily distinguish the difference between chestnuts and chestnuts. The first are the fruit of wild trees, while the chestnuts are the fruits of the trees grown and eventually improved over time. These fruits are particularly rich in carbohydrates, which make them an alternative to bread, pasta or flour suitable also for those suffering from celiac disease because they do not contain gluten. Nourishing and satiating, they contain many substances with antioxidant power, which can help us improve inflammation and prevent a series of chronic diseases. In fact, the chestnut is a food rich in nutrients. Cooking chestnuts is not at all difficult traditionally they prepare boiled, classic roast chestnuts, baked or steamed.

- 11/10/2019 -



Limoncello is one of the most popular Italian liqueurs
Limoncello is one of the most popular Italian liqueurs. The yellow drink is made in southern Italy, in sunny Sicily, the Gulf of Naples, and the Amalfi Coast — mostly because these areas offer the perfect soil and weather conditions to grow lemons. We visited Villa Divina, a villa on the Amalfi Coast in the city of Vietri with 600 lemon trees. Villa Divina supplies lemons to Pallini, a company established in 1875 in a small village near Rome that specializes in Italian liqueurs such as Sambuca and Mistrà. Pallini Limoncello production started in the '90s, and today Pallini makes almost 1 million liters of the lemon liqueur per year. The type of lemon used for making Pallini Limoncello is the Sfusato Amalfitano, also known as Amalfi lemon.

- 08/10/2019 -


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