It was Nicola Pallini, back in the nineteenth century, who started making fruit syrups. His original recipes, created in the basement of his house in Antrodoco, have been passed down from generation to generation untouched, for more than a 100 years.

Drunk with iced still or sparkling water, these sweet-scented and highly aromatic traditional syrups are some of the most refreshing drinks around. They are irreplaceable ingredients in cocktails and long drinks but equally wonderful on crushed ice to enhance the taste of savoury granitas (Italian ices). Try them too as a dressing for fruit salads, ice creams and desserts.