The story tails that one day, under the shadow of the olive trees on the old family farm, Donna Bimbi was reading some yellowed pages book, found by chance in an old chest of drawers. They were handwritten by one of her great-grandmothers and were about a special recipe: rosolio made from olive leaves. This is how donna Bimbi discovered the secrets of this exquisite liqueur and the fascinating story of its name Rosolio that does not comes, as she had always believed, from roses, but from the Latin Ros Solis, which means: 'the tears of the sun’’ which covers in dew the leaves, fruit and berries early in the morning. And so still today, in that same masseria, from those same ancient, untreated olive trees, the ingredients for this infusion continue to be harvested.

Myrtle, the ‘’Mediterranean spot’’ as we call it, has always been used in Apulia for its aromatic properties (the berries for rosolio and the leaves for brine olives). The plant that in our dialect we call 'mortedda' was very known in ancient Greece as a symbol of youth and love. And still today in England it is the flower of the bride and groom. The plant, found throughout the South of Apulia is an excellent balsamic, digestive and tonifying product.

A nice recipe: boil 600 ml of whole milk, let it cool, add 300g of sugar, 300ml of alcohol, 125ml of cream and a glass of myrtle rosolio.

In Greek language absinthe means bitter and/or appetite stimulant that can be found in vermouth, which is also the German name for absinthe.

Rubbed onto the skin, to arouse love, (so in Italy we say ‘bitter taste in the mouth, sweet on the heart’), it keeps many animals away, including mosquitoes.

For creating this liquor we use the leaves and the At the turn of the 20th century it was a popular drink and muse, ‘the green fairy’ of the cursed poets

They are tailing that Giovanni Battista fed himself in the desert on carobs, which is why in northern Europe the carob tree is called ‘St John’s bread tree’.

The ‘pistazzi’, in Apulian dialect, contain this very hard seed (watch out for your teeth!) that has an invariably weighs of 0.2 g and is used to evaluate precious stones and gold (carat, from the Arabic ‘quirat’, carob). Nutritious (over 50% sugar) and astringent.

Very much perfumed.

Symbol of strength, in Greek was called 'ma'ratron' because it grew near Marathon, was given to gladiators and crowned them. It increased milk production in new mothers, and in wine was considered an aphrodisiac even if it is just covering up the defects. Excellent as a digestive.

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