For exquisite lunches

The ancient Greeks braided wreaths and garlands with a plant called "Speira" (greek: twist); Linnaeus later confirmed this name for a genus of plants with flexible stems belonging to the rose family.

We are, however, interested in the Spinea Aruncus, which is commonly called goat's beard due to its characteristic plume and thrives in the undergrowth and earthy zones of the low mountain regions.
You have to use the shoots collected in the spring (at the thaw) which are often eaten as asparagus. For that reason the plant is often called wild asparagus.

Its delicate taste is particularly suitable to flavor Grappa.

- 5-6 shoots of goat's beard
- 1 liter of Grappa

Five or six "asparagus" shoots are placed in a liter of Grappa for about three months in a sunny place. The Grappa will then have a light green color and a pleasantly bitter taste, which can be enjoyed especially after a delicate meal.