Lazzaroni Sambuca
Sambuca Lazzaroni is a sweet, strong liqueur whose base consists of essential oils extracted through steam distillation of the star anise seeds with the addition of a concentrated solution of sugar and other natural aromas.
Features
- FIRST PRODUCED: 1851
- INGREDIENTS: Water, alcohol distilled from molasses, refined European beet sugar, distillate elderberries, seeds of star anise and fennel, bouquet of distillates and herbs.
- USE: Drink it straight or with the “fly” ( 3 coffee beans). Traditionally added to the coffee for the “caffè corretto”. The addition of cold water is called “white ghost” as the color of Sambuca will turn to opaque white, resembling light smoke. It can be used in cocktails, instead of gin or vodka.
Review – 93 Points – International Review of Spirits – Gold Medal – Exceptional
“Star anise aromas have a hint of wild berry bush and a long, penetrating, and warming and pure star and wet mossy limestone finish. Great purity and dimension.”
Product uniqueness
The original recipe from the 1800 shows the name of Anisette. Today is faithfully produced according to this formulation. Sweet and velvety liquor, thick and oily, with intense and delicate flavors, with an alcohol content of not less than 38% Alc. / Vol. Absolutely transparent and colorless. Upon contact with the palate remains smooth with grim flashes.
AMARETTO LAZZARONI 1851 & FAMILY LAZZARONI HISTORY
Paolo Lazzaroni & Figli SpA is an Italian food company, founded in Monza in 1869, by Paolo Lazzaroni and his sons Pietro and Luigi.
Paolo Lazzaroni & Figli is one of the two food companies that derive from the Lazzaroni family: it was founded in Monza in 1869, by Paolo Lazzaroni and his sons Pietro and Luigi.
Paolo was the second son of Carlo Lazzaroni (1774-1835), who had started a confectionery production business in Saronno, which was then carried on by his other son Davide (whose sons later founded D. Lazzaroni & C. ).
Paolo had moved to Monza in 1852 (or according to others in 1855 ), initially creating a grocery store and then founding the company, which bought and sold spices, coffee, cured meats, chocolate, sweets, candied fruit, and liqueurs. According to tradition, the recipe for the amaretto liqueur which is sold under the brand “Amaretto Lazzaroni 1851” belongs to this era.
In 1927 the two companies of the Lazzaroni family merged into a single structure, maintaining the two biscuits and liqueurs branches. In 1984 the biscuit branch (precisely D. Lazzaroni & C. ) was sold to the American multinational Campbell’s, while Paolo Lazzaroni & Figli remained in the hands of Paolo Lazzaroni of the same name, who subsequently decided to also undertake confectionery production, creating the “Chiostro di Saronno” brand.
Starting from 2004, Paolo Lazzaroni & Figli was the subject of a long legal battle started by D. Lazzaroni & C., as soon as it began producing amaretti biscuits in Saronno (for which D. Lazzaroni & C. holds the registered trademark ” Amaretti di Saronno “). At a certain point, in 2009, the affair also saw the temporary seizure of Paolo Lazzaroni & Figli’s products, but it finally ended in 2013 with acquittal.
