Wie auch Alkohol medizinisch wirken kann
Anice - what are we talking about?
In the south of the Marche, the so-called Piceno, the area around Ascoli Piceno and the area with the characteristic Calanchi, bizarre formations, formed by wind and weather, is the area where the anise is grown.
Here, however, we are not talking about normal anise, but green anise. Due to its high anethole content, it has a very good medical effect on the body. But that's incidentally. Let's see what anise has to offer in the culinary sector.
This anise received its highest award with recognition from Slow Food, but certainly an even larger one as the basis for the anice.
The small company Terre dei Calanchi Piceni has created a new dimension in anise products with the production of the anise liqueur. The Meletti anisetta is well known and certainly very good, but the three types of anise liqueur are the maximum.
Giovanni, the owner, has created 3 different versions, the most upbeat variant with the lowest alcohol content (28%) is the Ghiaccio. Stored in the freezer and drunk ice cold, with a lemon wedge in the drink, it is ideal for a refreshment. The 38% anice goes with every meal as a dessert wine or simply for a coffee. Of course for any other occasion. It has a sweeter taste than its powerful “brother”, the 47% anice. As a pure digestif with a beneficial effect, as a flavor-enhancing additive in an espresso, the icing on the cake in cakes, pies or other sweets, it has the ideal alcohol content without the connoisseur becoming aware of the high alcohol content, because the taste is unique and delicate.
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