Unique Production in the Apulian Traditional Salento
Villantica liqueur artisan production in Tuglie
A recipe that brings out the beauty of the Amaro Salentino di San Domenico and that has its roots even in the fifteenth century AD, when it was elaborated in the monastery of the Dominican friars of Lecce. Hence the name of a product that today is recognized in all respects as PAT (Traditional Apulian Agri-food Product) by the Ministry of Agriculture, Food and Forestry and which comes with a label that recalls many iconographic elements of its history: the convent and a mortar containing a selection of aromatic herbs that are the basis of the taste of the amaro.
An intense and decisive flavor given by the mix of herbs, for a gradation that reaches 30 degrees and which gives rise to a product with a structured, full-bodied and decisive taste. A strong digestive, but with a pleasant twist given by the refined and pleasant aftertaste of the vegetable components. Perfect to be consumed both straight and on ice, at the end of lunch and dinner. Storage: It is advisable to keep the liqueur away from sources of heat and intense light and to consume it preferably within one year of opening the bottle.