Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

A "fragrant" Grappa

  • Plant: Wild Strawberry (Fragraria Vesca)
  • Plant part: fruit
  • Plant feauters: astringent, detoxifying, antioxidant, diuretic, invigorating, antireumatiche, purifying, antidiarrheal, refreshing, anti-gouty, antiulcerant, alleviates haemorrhoids, remineralizing

  • Description:
    Already the name of Fragaria vesca (strawberry) indicates the extraordinary fragrance of this fruit that was known since ancient times, so much that Virgil himself quoted it in his "Eclogues".
    But this fruit reached its greatest fame in the eighteenth century, when Linnaeus extolled it as a sovereign remedy against gout.
    Linnaeus himself who was suffering from gout could be completely cured because of the extensive consumption of these strawberries.
    This discovery was quickly known in Upsala (town where Linnaeus lived) and all persons suffering from gout started looking for strawberries, so that their price on the market increased significantly. Whether it serves as anti-gout or not, fact is, that today the strawberry is still very famous among the most cultivated and eaten fruits. This is mainly because of their fragrance and those beneficial properties derived from the fact that it is a fruit that contains simple sugars and a reasonable amount of vitamin C. The unique flavor and aroma of wild strawberry is not easily transferred to grappa, unless you take some basic precautions.  
  • Notes:
    Contraindicated for patients, allergic to the fruit of the strawberry.
Wild Strawberry (Fragraria Vesca)
  • Ingredients:
    - 150 g sugar
    - 300 g ripe strawberries
    - The zest of a whole lemon
    - 1 liter of Grappa
  • Preparation:
    The procedure is as follows: you have to cover 300 g of ripe fruits and the zest of a whole lemon with sugar (approximately 150 g) and leave it in a bottle in a sunny place until the strawberries are completely macerated (you will need a month or even more).
    Add a liter of Grappa and leave in the sun for other two months, shaking the container occasionally.
    Then filter the liqueur and let it age for three months. When it took a pale pink color, it will be ready to drink.

    Flavored Grappas

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  • White wormwood (Achillea Clavennae)
  • Brown alga (Alaria Esculenta)
  • Pero corvino (Amelanchier Ovalis)
  • Angelica Sylvestries (Angelica Sylvestris)
  • Strawberry tree (Arbutus Unedo)
  • Absinthe (Artemisia Absinthium)
  • Genepì male or black (Artemisia Genipi)
  • Wild Asparagus (Asparagus Acutifolius)
  • Woodruff or fragrant Bedstraw (Asperula Odorata)
  • Barberry (Berberis Vulgaris)
  • Birch (Betula Alba)
  • Pepper e chilli pepper (Capsicum Frutescens)
  • Field Cumin (Carum Carvi)
  • Common Chicory (Cichorium Intybus)
  • Cinchona (Cinchona Succirubra)
  • Ceylon Cinnamon Tree (Cinnamomum Zeylanicum)
  • Seville Orange, Bitter Orange (Citrus Aurantium)
  • Kola Nut (Cola Acuminata)
  • Cornelian cherry, European cornel (Cornus Mas)
  • Azarole, Mediterranean medlar (Crataegus Azarolus)
  • Common Hawthorn, Midland Hawthorn (Crataegus Oxycantha)
  • Globe Artichoke (Cynara Scolymus)
  • Dictamnus (Dictamnus Albus)
  • Date-Plum (Diospyros Lotus)
  • Russian Olive (Elaegnus Angustifolia)
  • Green or True Cardamom) (Elettaria Cardamomun)
  • Loquat, Japanese medlar, Japanese plum  (Eriobotrya Japonica)
  • Tasmanian bluegum, blue gum (Eucalyptus Globulus Labill)
  • Florence fennel or Finocchio (Foeniculum Vulgare)
  • Agarikon, Quinine Conk (Fomes Officinalis)
  • Wild Strawberry (Fragraria Vesca)
  • Manna Ash (Fraxinus Ornus)
  • Great Yellow Gentian (Gentiana Lutea)
  • Wood Avens, Colewort (Geum Urbanum)
  • Liquorice, Licorice (Glycyrrhiza Glabra)
  • Roselle, Carcade (Hibiscus Sabdariffa)
  • Common Sea-Buckthorn (Hippophae Rhamnoides)
  • Common Hop, Hop (Humulus Lupulus)
  • Pperforate St John's-wort (Hypericum Perforatum)
  • Star anise, Chinese star anise, Badiam (Illicium Verum)