Grappa with chilli pepper. The discovery of chilli pepper is attributed to Dr Chanca di Siviglia who found it in Haiti on the second travels of Christopher Columbus.
Since then it is widely used due to its properties and effectiveness.
This grappa is excellent after large meals, as an ingredient in ragu’ and when grilling meat, cocktails with cola, external massages on the joints or chest in winter.
In winter traditionally, unbeatable for massages of the joints and chest.
Has recently become an indispensible ingredient as a base of particular cocktails.
Before tasting in the tulip glass, the grappa must be allowed to breathe in the glass for a couple of minutes so that the aromas and the perfect balance between flavours and aromas can be appreciated to the full.
Recommended use; as an aperitif, in espresso coffees, as digestif or at any time during the day. Perfect for enjoying a relaxing moment or meditation, maybe accompanied by a good cigar.
For new and rare sensations try it with dark chocolate, fresh or mature cheese, dried fruit, honey, directly in fruit salad, dessert, on ice cream.
In the kitchen, perfect in ragu’, excellent for roast lamb, pork or grilled meats, ideal also for marinating grilled fish like prawns.
