A magical and special beer

It is said that long ago there lived in Val Veddasca a wise and enigmatic witch named Valdasca. It resided on the highest peak, towering over the villages and surrounding beauty. Valdasca was known for her deep understanding of nature’s secrets and her ability to harness the power of the mountains.
One beautiful summer day, a group of adventurous valley residents decided to undertake a daring challenge. They wanted to create something special, an elixir that would capture the essence of the mountains and honor Valdasca’s mystical presence. Their mission was to create a kind of magic potion that would reflect the ruggedness, tranquility and enchantment of the surrounding landscape, inspired by the magic potions of Valdasca.
So, they gathered the herbs that grew wild in the valley and gathered in the square of the last village. From there, with great excitement, they went into thick forests, crossed bubbling streams and climbed rocky paths as they made their way to Valdasca’s home.

Finally, having reached the summit, Valdasca was waiting for them, her silver hair floating in the mountain breeze. He greeted them with a knowing smile and sensed their intentions. With a wave of his hand, he conjured up a magical cauldron, glittering with ancient symbols and glowing with an otherworldly energy.
The inhabitants carefully poured out the products they had collected near the cauldron. The witch with a mystical look chose a blend of aromatic hops, rich malt and secret mountain herbs. Valdasca, with his deep knowledge of the land, guided them on the proportions and mystical enchantments needed to infuse that elixir with the essence of the mountains.
As the mixture boiled and simmered, the air filled with the inviting aroma . The residents admired the magic unfolding before their eyes, aware that they were witnessing something truly extraordinary.

Hours passed and finally the elixir was ready. The residents, with hearts full of expectation, filled their cups with that mountain liquid. It had a golden hue, like the rays of the setting sun illuminating the peaks, and a flavor that danced on their tongues like the wind rustling through the pines.
With cups raised, the residents made a toast to Valdasca, expressing their gratitude for his guidance and the gift he had bestowed on them. The witch smiled with her eyes sparkling with ancient wisdom and joy.
Hours passed and finally the elixir was ready. The residents, with hearts full of expectation, filled their cups with that mountain liquid. It had a golden hue, like the rays of the setting sun illuminating the peaks, and a flavor that danced on their tongues like the wind rustling through the pines.
With cups raised, the residents made a toast to Valdasca, expressing their gratitude for his guidance and the gift he had bestowed on them. The witch smiled with her eyes sparkling with ancient wisdom and joy.

The first Veddasca Valley Beer was born.

Today we want to reintroduce this magical and unique beer, following Valdasca’s ancient recipe to restore the possibility of quenching one’s thirst with the magical elixir that embodies the spirit of the mountains and the enchantment of our Veddasca Valley.
The legend of mountain beer, brewed under the watchful eye of a wise witch, continues to be passed down from generation to generation.
It serves as a reminder that in the most unexpected places, when nature and human creativity intertwine, the result is something that captures the essence of a place and the magic of a moment.
Proud to offer you VEDDASCA BEER, born in the heart of the Veddasca Valley and raised among ancestral myths and traditions.

The purchase of Veddasca Beer contributes to Veddasca Valley area enhancement projects.
Veddasca Beer Enhances the area and lets you enter the magical world of good witch Valdasca

St. John’s Night

We are approaching the night of St. John’s Day, which falls between
June 23 and 24, the magical night to begin the preparation of Nocino.

According to ancient Italic tradition, nocino should be prepared by an experienced woman. She should climb barefoot on the walnut tree during the night of St. John’s Day and pick the precious fruits with her bare hands, without using sorte tools that could spoil the fruits and disperse their precious properties. The liquor made from the hulls of walnuts (strictly odd) was able, according to local beliefs, to bring health, well-being and wealth.

Not to mention the magical properties of nocino, in fact, it is said that as early as the 6th century AD, the day when unripe walnuts were harvested “the witches, at the head of whom was Diana, swarmed by the thousands into the skies on their way to the great sabbath held under the walnut tree of Benevento.”

Thus, the walnut was a tree related to the female world and to witches in particular. And thanks to the “witch tree,” it was possible to prepare a “magical” mixture made of unripe walnuts, prepared by women and known to ward off the evils that afflicted the rural populations of times past.

The unripe walnut husks macerated in spirit (alcohol) produced an alcoholic extract with numerous medicinal properties: it was digestive, anti-parasitic, eradicated fungi, bacteria and viruses, and killed intestinal worms (including tapeworm); and it is easy to understand how until the Middle Ages that drink, rich in tannins and with virtues so valuable for health could be considered as a “miraculous” mixture worthy of crossing the centuries through the transmission of family recipes from generation to generation.

Perpetuating legends and traditions, we offer you some of our Nocini, always special and even a bit magical !

Noos Nocino – Manifattura Branchi

Nocino Nostrano Ticinese – Fratelli Corti

Nocino Ticinese – NOCÌ – Gialdi Wines

Nocino Ratafià del Ticino – Tamborini Wines

The Nocino, and the fame you didn’t expect

The lagAlpi shop hosts various drinks with an important reputation. Absinthe, Damassine, Genepì, are all illustrious guests of the fervent alpine imagination, which certainly does not lack imagination. If naming these drinks immediately recalls the history they carry, the association isn’t so immediate when it comes to the Nocino. Yet, this historic liqueur has a lot to tell us, you just need to know how to listen …

The Nocino, properties & uses

The nocino’s a dark-colored and dense-looking liqueur. It can be served at the end of a meal as a digestive and is used by many as a tonic and as a remedy for liver aliments.

To tell the truth, the use of walnut husk as an ingredient for medicines or liqueurs dates back to ancient times. And today, there are many applications that see the nocino protagonist of treatments purify the liver and antiparasitics. The tannins naturally contained in this digestive help digest proteins, kill bacteria and parasite.

The myth of San Giovanni

It’s incredible to believe, but the feast of St. John’s Day ( June 24), numerous legends bordering on the sacrilegious are linked, and one in particular-the one we are interested in now-is the one that has witches gathered around a walnut tree in a mysterious propitiatory dance.

In fact, the Walnut is a tree with a not exactly good-natured reputation. In fact, the Walnut is a tree with a not exactly good-natured reputation. Of him, among other things, it is said that the cross of Jesus was made, while Dionysus, blinded by anger, chose his features for the sad fate of his beloved Caria (we have already talked about this fame in another article dedicated to walnut oil, which you can find here).

It is therefore no coincidence that the witches collect the branches for their magical rituals, while the hulls, which in the shortest night of the year are still unripe, are collected by them to ensure vitality to the plant.

This is where the legend that binds Nocino to the night of San Giovanni was born. It’s precise during the night between 23 and 24 June that the woman judged to be the most skilled in the preparation of the digestive (or, in other versions, a virgin) will have to climb the walnut tree, barefoot, to collect the still unripe fruits.

Does this seem like a slightly complicated way to make a liqueur? If so, you must recognize that our producer Manifattura Branchihas no shortage of courage. Its Noos, in fact, is produced exactly according to tradition, and with every sip, you can savor the mystical energy of the shortest night of the year …

The origins of nocino and the myth of Picti

But where does Nocino come from? So far be it from us wanting to do the work of professional historians, it is nevertheless fascinating to take for granted the story that tells of the strange encounter that Julius Caesar‘s soldiers had in Gaul …

Here, in the origin of the legend according to which the Walnut tree was the twitches’ tree, the Roman soldiers found themselves faced with disturbing warriors who, to scare their enemies, dyed their faces with a greenish-brown paste. It was a tincture made from unripe nuts. This strange concoction of nuts, honey, and other fermented fruit was then drunk by the fearsome roosters, which in this way took the courage necessary to enrage the battle.

It seems that such a concoction is the distant ancestor of nocino and that these fearsome and ruthless adversaries are its first producers. The Romans called them “Picti,” that is, paintings, precisely because of their faces marked by … nocino!

The Ratafià, to seal agreements and pacts

Many of you will also know nocino as Ratafià. In fact, in many places, especially in northern Italy and Italian Switzerland, this is the official name of the walnut liqueur, while the term nocino has appeared more recently. This is also evidenced by the materials collected for the Vocabulary of the dialects of Italian Switzerland (circa 1920). The description of this walnut liqueur is found only under the heading ratafià. This term indicates various liqueurs obtained from fruit, alcohol, sugar, and substances aromatic and widespread in the Mediterranean area.

But why “ratafià”? It was an ancient tradition to consume a solid alcoholic beverage to seal a pact or agreement. The etymology is traced back to the Latin rato fieri used by ecclesiastical writers, which means “to be ratified”. Hence the fiat installment, rata fiat: ““that it is ratified.”

The Ratafià del Ticino of our producer Tamborini takes inspiration from this fascinating tradition Ratafià of Ticino from our producer Tamborini whose secret recipe seems to come directly from a certain Father Gaucher of the monastery of Santa Maria dei Frati Cappuccini in Bigorio sopra Tesserete, who has been producing this tasty liqueur since time immemorial of walnuts.

Absinthe, between myth and reality

His fame precedes him. Absinthe,
absinthe
in French and green fairy in myth, is rightly one of the most celebrated, famous and controversial alcoholic beverages in history.

But what is absinthe? And why has it been banned for a long time, accused of causing disastrous side effects, like a hard drug? Let’s find out together.

The Artemisia absinthum, queen of medicinal herbs

The plant from which this legendary drink is made is called Artemisia absinthium. It is widely used in herbal medicine for its myriad properties, including tonic, antiseptic and vermifuge properties. It is a shrub characterized by a very suggestive silver-green color, widespread in the Alpine zone.

Many Vermouth, are also obtained from the same plant, including the widespread Martini and Cinzano, which, however, curiously, were not affected by the same ban that Absinthe was a victim of. But this is another story that we will tell shortly …

In any case, saying that Absinthe is obtained from Artemisia absinthium is correct but incomplete. This legendary drink is obtained from the distillation of various medicinal herbs, including green anise, fennel, lemon balm, coriander, hyssop. But not only. In our shop, we have many types of Absinthe, the result of the creativity of producers such as Larusée who have always sought aromatic elegance and gustatory excellence, placing no limit on the experimentation of Artemisia absinthium.

Here, you can find their selection of exceptional and certainly unconventional Assenzi, including the Blanche de Léon, enriched by Edelweiss grown organically in the Swiss mountains, or Les Précieuses Speyside 2019, which adds Speyside’s finest single malt whiskey to the base of Blanche de Léon. In short, a fascinating journey into the balanced blend of Flavors that only expert hands like those of Larusée can create, strengthened by the Swiss-French tradition that sees Neuchâtel as one of the undisputed strongholds of Absinthe.

Couvet, patria natale dell’Assenzio

Couvet, homeland of Absinthe Starting from the first half of the nineteenth century, an alcoholic drink with the name of Absinthe begins to depopulate in half of Europe, primarily Switzerland and France, but also England, Germany, Italy, Austria.

But where did it come from? Who was the inventor? Although there is no specific information about its conception, legend has it that it was invented by the French doctor Pierre Ordinaire who, then a resident of Couvet – in French Switzerland-around 1792 presented it to the public as a medicine suitable for curing countless diseases: a kind of tonic with miraculous properties.

The Henriod sisters also live in Couvet, and, sensing the enormous potential of this tonic, they begin to market it by obtaining the recipe from Pierre Ordering and opening, shortly after that, the first official distillery. And it is here that the legend called Absinthe begins, which will become one of the most emblematic symbols of the Belle Epoque.

In short, it seems that the small town of French Switzerland is rightly the true birthplace of Absinthe, and it is no coincidence that, even today, among the population of Couvet, recipes that once belonged to clandestine distillers, which the heirs jealously preserve and sometimes make a real business out of it.

This is the case of our producer Absintissimo, keeper of ancient recipes whose mystical flavor is transmitted to the public thanks to the incomparable Assenzi of his production, including the legendary La Fée Verteand La Covassonne.

The parisian time and the reasons why it was banned

From Couvet, Absinthe soon arrives in bars, lounges, bistros, and cafes throughout Europe, depopulating France. It becomes so famous that it gives its name to the aperitivo time5 pm, now called l’heure verte.

Equipped with that characteristic green / yellowish color, which collaborates to give it mysterious charm, and also characterized by many healing properties, in a short time, he surrounds himself with a group of loyal and famous consumers, who baptize him Fée Verte, Green Fairy. She is credited with part of the credit for the strokes of genius and intuitions of some of the most influential artists of the twentieth century, including Picasso, Degas, Baudelaire, Oscar Wilde, and Paul Gauguin.

But why was absinthe considered so dangerous that it was banned? In reality, part of the responsibility for the announcement is mainly attributable to the social and human unease experienced at that time, which many artists tried to cope with by finding a landing in the Green Fairy. Unlike what the Belle Epoque denomination intuitively recalls, the first half of the twentieth century was an era of severe crisis, emphasized by the recent industrial revolution, and which not surprisingly resulted in the First World War.

Famous and less famous artists, often accused of being controversial time wasters, poured into the cafes, finding vent and inspiration in Absinthe, which soon became a source of discontent even on the part of the wine lobbies, already brought to their knees by the epidemic of the film era. In addition to this, the widespread diffusion, especially among the poor population groups, of inferior quality products, which only imitated the real Absinthe from afar and used harmful ingredients at low cost, emphasized, even more, the impression Absinthe represented a cursed drink, capable of bewitching consumers.

In reality, apart from alcohol – whose harmfulness, although not questioned, is to be put into perspective and in any case in common with all other alcoholic beverages – Absinthe is no more dangerous than any other alcoholic beverage, and indeed, if done skillfully and consumed in the right quantities, it has many beneficial properties.

How to recognize and enjoy a good Absinthe

As we have seen, the choice of a good Absinthe is essential not only from a gustatory point of view but also for health. Naturally, therefore, always choose between producers who know how to do their job skillfully. But, unfortunately, they’re sent on the market have nothing to do with the original recipes, which are instead a mixture of dyes and aromas -really disreputable lures.

A first helpful tip is to pay attention to the label. If there are dyes, then it is not true Absinthe. Moreover, suppose the green color is excessively bright and bright. In that case, it will be effortless that it is not true Absinthe, characterized by a more tenuous color, ranging from green to brown, but it can also be colorless or tending to yellow.

When you taste it, savor it slowly and carefully. A good Absinthe is complex and deep, rich in aroma. If, on the other hand, you only feel the scent of Star Anise, which prevails over everything else, then yours is a terrible quality Absinthe. Star anise is a widely used ingredient in the production of low-cost industrial absinthe.

Finally, let’s dispel a myth. The custom of burning sugar in it is an invention of some Czech nightclubs in the early 2000s, which has nothing to do with the royal tradition of Absinthe and which contributes nothing in terms of aroma. Therefore, if you have an excellent Absinthe on hand, avoid it!

Apple Tart with Cornelian Cherries, pretty and tasty

The Cornel, unjustly forgotten

Among the many fruits unjustly forgotten by our fast-paced society, there is also one whose renunciation involves losing a precious source of essential nutrients, including, vitamin C.

We are talking about the cornelian, fruit of the Dogwood Tree, which stains the edge of many of our woods with the red of its branches and the yellow of its flowers. It is a graceful little tree known since ancient times when its wood was used to make axes, weapons, and … even the Trojan horse! (We told this story some time ago, you can find it here).

These small red berries, now almost unknown to most, are a source of antioxidants and vitamins, carotenes, pectins, tannins, mucilages, fructose, and organic acids (malic, gallic, and glyoxylic acids). In particular, carnelians have very high amounts of vitamin C, more than double that of citrus fruits!

From the tree to the pantry, the Cornel compound

The fruit grows wild between August and September, and a lovely family walk in search of these delicious little fruits could be the idea for a summer Sunday. For the moment, however, we can exploit the carnelian in another form, just as good and healthy.

We are talking about the Cornel compound from Alpe Pragas, made with the Jolico, Cornel variety grown in Castel Juval in Alto Adige. A concentrate of goodness, vitamins, and antioxidants, to be enjoyed with bread for breakfast, accompanied by cheese or yogurt, or … to cook a delicious tart with apples!

The recipe of Apple Tart wirh Cornelian Cherries

Today’s recipe includes fragrant shortcrust pastry filled with a mixture of apples and cornel jam for a simple snack or a delicious dessert. Enjoy!

Ingredients

300 g flour 00
150 g granulated sugar
150 g cold butter
1 egg
1 yolk
halls
For the filling
450 g apple with peel
100 g Cornel compound from Alpe Pragas
25 g granulated sugar
icing sugar q.b.

Preparation

Start with the pastry. Put the flour and a pinch of salt on a work surface, add the sugar and butter, start kneading with your hands, then add the egg and yolk.

Knead quickly, wrap in plastic wrap and leave to rest in the fridge for an hour.

For the filling, peel the apples, remove the seeds, cut them into cubes, add the sugar and the cornel compote, and mix well.

Preheat the oven to 180 degrees.

Grease and flour a 22 cm diameter mold.

Take the pasta out of the fridge, set aside a ball of pasta the size of a lemon. Roll out 2/3 of the dough, line the mold, make holes with a fork, and fill with the filling.

With the remaining dough, create strips about 2 cm wide and cover the apples to cross crosswise.

Bake for 35-40 minutes.
Remove from the oven, cool and remove the mold, be careful not to break it.

Garnish to taste with a sprinkling of icing sugar.

Honey, the nectar of gods and humans

There is perhaps no food as emblematic as the honey, in the vast world of culinary culture, whose proverbial sweetness has filled pages and pages of literature, popular knowledge, and mythology.

Yes, because the relationship of honey with man is lost in the mists of time, and the complexity of organoleptic qualities, the richness of its therapeutic properties have made it an authentic myth, a source of inspiration for poets, a metaphor for Mother Nature’s pleasure and generosity toward humans.

Bee-keeping, from improvised technique to the art of nurturing

Although man has known and used honey for over 12 thousand years, and although he understood its infinite qualities long before having tested them with a scientific method, it’s almost only from recent times thatbeekeeping has become that “gentle” process of bee care we know today.

In the past, humans collected honeycombs with honey, pollen, and brood from the wild hives, chasing away adult bees with smoke and worrying little about the survival of the sacked bee family. The next step was creating artificial shelters, which represented more or less improvised artisan solutions, made with the most diverse materials (straw or hollow trees in many European areas, terracotta in the southern Mediterranean, and the near east, cork in Sardinia).

It’s only from the second half of the nineteenth century that we know the modern age regarding beekeeping. The invention of the so-called rational beehive, Lorenzo Langstroth of Filadelfia finally allows a gentle manipulation of bees thanks to the frames on which insects are invited to build their honeycombs. Moreover, the fact that these frames (or frames) can be dismantled makes it possible to check and “open” the hive without causing damage to the occupants.

The rational hive can also, depending on the need, increase or decrease in size, adapting to the bee family that hosts it. By adding or removing modules, the beekeeper makes the environment where the different families stay comfortable, encouraging them not to move. This is the basis of modern beekeeping: if the house never becomes too small, the bee family will increase production more and more.

Honey, a precious good to defend and protect

Unfortunately, in recent years beekeepers have had to sound the alarm: about 68% of the population buys honey of uncertain origin in supermarkets, collaborating in the impoverishment of art, that of beekeeping, whose care is of fundamental importance for an infinity of reasons.

The first signs of the brutal death of bees date back to the early 2000s. Among others, the causes are to be found in intensive crops, which do not take into account the primary needs of these precious insects, subjected to considerable stress due to incorrect beekeeping practices. The pollution caused by the use of insecticides in intensive agriculture is a further determining factor.

Therefore, it is essential to support those who have made beekeeping a passion and a profession, which is moved by a genuine love for one of the most poetic – and valuable – professions in the world. As consumers, reading the labels, ascertaining the origin, inquiring about beekeeping practices are all beneficial activities to slow down one of the most worrying phenomena of our planet if we consider that over 35% of food production worldwide depends on bees.

Italian honey, symbol of biodiversity

Perhaps not everyone knows that as regards honey, Italy holds the world record of varieties produced. Over 50 types of monofloreal honey and an infinity of Millefiori beautifully tell the richness of biodiversità that populates the Bel Paese, crowned with the priority of European country with the highest number of species: about half of those plants and a third of those animals currently present in Europe.

Learning about honey is like opening a treasure chest guarded by Mother Nature herself. Recognizing the organoleptic characteristics, the type of crystallization, the production methods is comparable to reading a beautifully illustrated atlas, which tells us how many secrets are hidden in knowing how to collaborate with one of the fascinating creatures of the animal kingdom: the bee.

And since in our shop we have some of the most delicious and sought after kinds of honey in Italy and the world, the result of the passionate work of two producers such as Mieli Thun and theMario Bianco company, scrupulous in the production of a food of excellence that takes into account the welfare of bees and the protection of the territory in which they operate, here is some information in a nutshell to learn more about some types of honey.

The list is neither exhaustive nor too detailed, but it will serve to give a glance at the incredible variety and richness of this food. However, if your curiosity is not fully satisfied, do not hesitate to find out more about our producers Mieli Thun and Mario Bianco and their products. You will meet a lot of love for the land they operate and infinite awareness of the importance of sustainable beekeeping. In both cases, bees are brought to chosen and uncontaminated places in the period of maximum flowering, with great attention to the traditional relationship of man with the art of beekeeping.

Chesnut Honey

It’s produced from the flowers of the chestnut tree, which grows in hilly and pre-alpine areas from 300 to 1200 meters above sea level.
It comes in a dark amber color, with reddish-greenish tones.
The taste has a long, persistent bitterish finish.
It crystallizes in liquid form, which remains for a long time.

Honey from te Tree of Heaven

Honey produced in May from the flowers of the Tree of Paradise or Alianto, so-called due to the high height it reaches even in a few years, is considered a weed; it has an absolute oriental beauty and charm.
Honey with great personality, creamy, deep golden color.
To the taste, it has precise references of muscat grapes and peach syrup, lychee fruit the most special memory, umami hints on the finish that recall fresh mushroom.
It is excellent for prolonged cooking up to gel peaches, apricots, or melon in pieces, unique in fruit salads, caramelizing a flambé pineapple, marries fruit with great confidence in the kitchen. Perfect with dill for marinating amberjack or salmon as gravlax.

Forest Honey

It differs from other kinds of honey because it doesn’t derive from the nectar of flowers but from the honeydew, a sugary substance that bees find on tree species (oaks, locust trees, beeches, ailanthus, poplars, willows), shrubs (brambles), or herbaceous (nettle, clovers).
The taste is marked in tones of carob, rhubarb, and green tomato jam with an aftertaste of cooked cane sugar.
Generally, it crystallizes slowly and in the presence of sunflower nectar and goldenrod.
It is excellent for breakfast in the kitchen combined with white yogurt and dried fruit, condiments, finish the bbq, or prepare sauces. A few drops on boiled carrots sautéed with cumin are a show or bread with butter or Evo. Ideal in sweet or savory preparations with dark spices and prolonged cooking of lake meat or fish.

Acacia Honey

It is produced in April and May, starting from Acacia flowers.
Almost transparent to pale straw yellow color.
It always comes in liquid form. It has a very low crystallization rate, thanks to the high concentration of fructose compared to glucose.
On the olfactory examination, it has a floral scent of weak intensity.
With a delightful taste, it has a delicate aroma, typically vanilla.

Genepì, the liquor “able to make a bomb digest”

Word of De Amicis, who in 1883 wrote about it in his “Alle Porte di Italia.” Genepì has immense fame and has been known since ancient times for its numerous properties, from anti-inflammatory to … aphrodisiac

There are few plants with such a cumbersome reputation. Nevertheless, a myriad of properties has been attributed to that of the genepì, which takes its name from a generic French term for aromatic mountain herbs. The best known is the digestive, so much so that De Amicis, after having tried the liqueur, wrote in his Alle porte di Italia, that “it would make a boiled bomb digest”. But also anti-inflammatory, relaxing, gastroprotective, healing, and disinfectant. But let’s take a closer look at this miraculous herb, from which one of the most famous liqueurs in the Alps is produced.

Origins and Parentals

Although there is some confusion regarding the terminology of the helpful variant for producing the liqueur, the most accredited isArtemisia genepi. This is the “male” genepì, distinguished from the other types by its undoubted aroma, much more pronounced, and by the arrangement of the flower heads, which take on the typical appearance of a compact, gray-yellow spike. In addition, this variety has the highest concentration of active ingredients, which perform a decisive neurotoxic action on the digestive tract in humans.

For some, the name is given by the Greek term artémes, meaning healthy, thanks to the numerous medicinal properties possessed by this plant,; while for others, it derives from the goddess Artemis, a Greek goddess who protected wild animals into the forest. The beneficial virtues of this plant are not only useful for humans. The chamois, for example, know the Genepì very well, and they graze it to heal from numerous ailments.

In all cases, few catch the assonance with another famous alpine herb: absinthe, or even Artemisia absinthium, also belonging to the Artemisia genus, and it is no coincidence that it is equally renowned for its thousand virtues.

The Genepi plant, protected species

Due to its fame, mainly since the 18th century, genepì herb has been widely used to create decoctions, liqueurs, infusions, ointments, and so on. Unfortunately, although the preparations were used to cure numerous ailments, this practice caused the impoverishment of the species, which risked extinction by convincing the authorities to declare it a protected species.

The Genepì grows in excellent conditions, sprouting between rocky peaks that reach up to 3,000 meters, in the rubble, on the morainic soils, at the foot of the glaciers, braving the frost in its stubborn resistance to winter as a perennial species.

Today, the Genepì used for the liqueur, therefore, derives from crops scattered cultivation throughout the Alps, mainly located at lower altitudes (1900-2000 m asl) than the habitat where it grows spontaneously (2.200-3.000 m asl).

The thousand legends of Genepì

An old Valais saying says that the Genepì “fait du bien à madame quand monsieur le boit”. Although there are no scientific studies about it, its energizing and invigorating properties are perceptible with every sip.

Beyond his disgetive power, the Genepì has been believed responsible, over the centuries, for the most disparate effects. An astonished Rousseau, for example, on his Les confessions, describes the death of the poor gardener Claude Anet, who, having cooled down after climbing along the alpine slopes just to collect the rare plant, contracted lethal pleurisy that not even the genepì could cure.

More scientific are the observations of the Turin botanist Carlo Allioni who, in his Rariorum Pedemontii Stirpium of 1755, thus extolled its virtues: “alpine wormwood, called by the alpine people by the term Genepi, serves many ailments and, by promoting sweating, our physicians use it successfully in all those who need sweating exhalation“.

Better cold-like aperitivo, straight like a disgestive, or hot?

So, how to drink the legendary Genepì? His uses of him are truly varied. It can be taken straight, as a tonic and digestive,, on the rocks or with seltzer to enjoy it and quench your thirst fully, or hot, prepared as a grog, for an energetic and invigorating effect.

But also, as a cocktail it doesn’t fail to amaze. A favorite in pre dinners and after dinners, Genepì lends itself as a unique flavoring for long drinks.

Finally, let’s not forget its use in the kitchen to prepare tasty first courses and fantastic desserts.

By the way, if you want to have some precise recipes, don’t forget to follow our blog: they’ll be coming soon!

The genepì in our producers proposal

If this article has piqued your curiosity and you can’t wait to try some Genepì-based preparations, we have good news. In our shop, you will find two exceptional products, excellent for fully savoring the famous alpine grass.

The first is the classic and infamous liqueur Genepì from the Rostal company. It is a top-quality product based on the homonymous herb grown in organic form, of which a small stem is present, as a graceful ornament but above all as a flavoring, in the bottle itself.

The genepì plant is not very productive, and still, there are no varieties capable of guaranteeing a constant yield. All this did not discourage Gaston Haenni (the founder of the company and father of the current owner Fabrice), who threw himself into this adventure, becoming partly responsible for the recent rediscovery of this mythical liqueur even in the new generations. A winning choice, which also earned him the prestigious Prix d’innovation agricole suisse.

Another exciting and particular product is the Gin Genepi from the Valais company o2Vie. It’s a Gin with a distinctive and decisive flavor. All the ingredients and, in particular, the legendary genepì of the Alps blend give a subtle and balanced character. Distilled in the traditional alembic, the alcohol content is brought to 45 degrees to enhance its aroma.

Legends and delights of the Sorbo

The Sorbo of the birders is a graceful tree with long leaves and very red berries, which in the Italian-speaking regions almost always takes the name of Sorbo, followed by the variant “of hunters” or “of the fowlers”. Its red fruit in clusters is favored by many bird species, which were captured by hunters using the tree as bait. Hence the Latin name Aucuparia, derivato is derived from the verb “accurate,” which is to catch birds.

Sorbo in the Northern countries and the legend of the Rune

However, in Anglo-Saxon countries and northern Europe, its name recalls the mystery of traditions. For the British, the rowan is not known as much as Mountain Ash. More often, they call him Rowan. And Rowan has in common with the term Rogn – used this time in Scandinavia – the etymology, which refers to the ancient rūnar, norse or “secret writing”. The rune. Used in magical and religious rituals from the old Germanic world, the rune was writing composed of graphic, alphabetic, and symbolic signs engraved on the wood of the Sorbo. Here, the druids crafted their magic formulas. Over time, the rowan has taken on such a strongly beneficial connotation that anyone afraid of witches and werewolves did not forget to keep the wood and red berries at hand.

The Sorbo tody, ornamental tree and toast for hunters

Today the Sorbo with its slender trunk and the bright red color that shows off in autumn, is well distributed in pre-alpine and alpine areas, where it grows to an altitude of 2400 meters and is often used as a decorative plant for parks and gardens.

Even in unromantic times like ours, however, the Sorbo preserves part of its mysterious charm. For example, an Austrian tradition wants the distillation of its fruit to produce a fine and very aromatic brandy which is still used today by hunters from all over the Alps in the celebration rite that follows the venison.

The Temelin of the Boldini

In Monticello, in Graubünden, the Boldini winery has drawn on this tradition and created Temelin, a distillate with aromatic and harmonious notes, capable of releasing alpine scents as soon as the bottle is opened. The fruit of the Sorbo, like raspberry, yields little in terms of alcohol, and that is why several kilos of fruit are needed to get to a few liters of distillate. Temelin is a strictly artisanal distillation, with a bain-marie alembic still and manual bottling. A real treat to bring to the table together with its legend!

Walnut oil, a great classic at risk of extinction

The history of walnuts and their best-known derivative – walnut oil – has ancient roots. Its benefits have been known since the 7th century B. C., and in more recent times it has been a cheaper substitute for butter throughout the foothills. Today, however, its consumption is increasingly a niche market, so much so that some countries have taken steps to protect its production.

Naming the nut oil today means associating it with a demanding and expensive cuisine, which is not satisfied with the cheapest seed oil. In fact, few people are aware that walnut oil has been an ancient ally of poor and traditional cuisine, and has been known since ancient times, when the walnut was called the “Jupiter’s heath” for its excellent nutritional values and goodness.

THE WALNUT TREE, FROM ANTIQUITY TO THE PRESENT DAY

Originally from Asia Minor, the nut tree was introduced to Europe by the Persian kings. Pliny the Elder testifies in his Naturalia Historia that the walnuts were imported by the Greeks as far back as the seventh century BC. The myriad benefits brought by the consumption and use of the walnut have been known since ancient times, and during the Middle Ages its oil was used as an ointment, as fuel for lamps, as a thinner for painting, and, of course, as a seasoning in the kitchen. Only the wealthy classes, however, could enjoy cold-pressed walnut oil, as this technique was the most expensive. The poorer classes had to make do with hot pressing, which gave the oil a strong and pleasant aroma of roasted nuts. For these reasons, at the beginning of the 20th century and then at the turn of the century,hot extraction took over, and today this technique has not been shelved, but revalued and relaunched in the market (in lagAlpi’s shop, you can find a walnut oil pressed by traditional method here).

THE WALNUT TREE AND ITS DARKER ROOTS

The walnut tree is not only the bearer of good news. As is often the case, mythology comes to our aid to shed new light on everyday things. The walnut cult was linked to the god Dionysus. The myth says that Dionysus, a guest of King Dione of Lakonia, fell in love with one of his three daughters, Caria. The sisters, however, began to denigrate the god to the point of anger. Blinded by rage, Dionysus drove them mad and killed them, and Caria, in the face of such cruelty, fell ill until she herself died of grief. Dionysus transformed her into a walnut tree, and the people of Lakonia erected a temple with three walnut statues of the three sisters: the Caryatids.

Maybe because of its link with the god Dionysus, the Bible mentions it as a tree excluded from the earthly paradise, and in the Gospel it is said that the cross on which Jesus Christ died was made of walnut. Lastly, let us not forget the fascinating and dark story of the Nut tree of Benevento, around which the Lombards, who settled there in the 6th century, performed bloody rites in honour of the Germanic god Odin. The walnut tree of Benevento is also mentioned in the Gospel.

NUT OIL, FROM TRADITIONAL CONDIMENT TO NICHE PRODUCT

Returning to more recent times, walnuts and their best-known derivative, walnut oil, have been an important source of livelihood and an excellent substitute for olive oil throughout the foothills. Here, before the spread of industrial butter (which lowered production costs), walnut oil was considered the most traditional condiment. With the economic boom and the subsequent spread of cheap butter and olive oil to non-Mediterranean areas, its consumption has slowly declined and its cost has risen sharply, so much so that some countries have taken steps to ensure that the production of this valuable traditional food is not lost. Switzerland, for example, has included walnut oil in the Slow Food presidium, which aims to protect its production and distribution.

THE RECENT REDISCOVERY OF WALNUT OIL

While walnut oil may not be widely known these days, its timid rediscovery is undoubtedly due to a more recent awareness of food. As well as being a condiment that often has a lower environmental impact compared to butter and olive oil (especially if the latter is bought far from its climate of origin), walnut oil is an important source of Omega3 essential fats, essential in fighting cholesterol and hypertension, and has antithrombotic and antiarrhythmic properties. An excellent ally of the imagination in the kitchen, it is traditionally used to season salads and meat, as well as being a perfect ingredient in the preparation of traditional sweets.

In the lagAlpi shop you will find two types of walnut oil. The cold-pressed one (you can find it here), and the old-fashioned, traditionally pressed one, which you can find at this link.

he Corniolo, when clothes do not make the man

For the contemporary walker, the Corniolo is a pretty little tree found in the glades of the pre-Alps.. It is well known for its sweet and sour berries, a source of antioxidants used to make delicious liqueurs.. Yet, the Corniolo is “complicit” in one of the least cheerful tales in Western history.

The Corniolo tree, with its sweet and sour berries known to be a precious source of antioxidants, has a cheerful appearance: not very tall, it stains the edge of the pre-Alps with its spring yellows and autumn reds. Seen like this, it’s hard to imagine what it has to tell us.

No Iliad without the Cornolio

Persians, Greeks and Romans used its smooth and compact wood to make javelin shafts, spears and arrows. It is a material that the Hellenes, lurking under the walls of Troy in the vague presentiment of having to abandon the enterprise, were very familiar. And when the ingenious idea of Ulysses spread among the camp, the eye of the soldiers fell o at once upon the expanse of Corniolo trees which covered the Mount Ida. Although it was sacred to Apollo, the wood of that small red-berry tree had to be theirs, as soon as possible. In order to conquer Troy, the Greeks had to work it, polish it, and shape it into the most famous deception in Western history. And when at last it was introduced into the Trojan walls, the horse sent forth reddish gleams which were a warning solely to Cassandra.

The grisly encounter with Aeneas

But the tale of the Corniolo isn’t yet over. It also affects another famous protagonist: Aeneas. For when, years after his flight from Troy, the hero landed in Thrace, he came upon its smooth wood. He needed its branches to cover an altar, now haunted by an obsession to gain the favor of the gods. But as soon as he plucked the first twig, a black stain of blood opened up on the dusty ground. Incredulous, he continued to tear, and a groan rose from the ground. It was the voice of one of his countryman, the voice of Polidoro. Sent by his father Priam to Thrace during the raging battle, King Polymestone betrayed his innocence and his father’s friendship: he killed him to get the gold he had brought with him, even denying him a proper burial. But as often happens in myths in the presence of such heinous injustices, nature takes over. The arrows that struck Polidoro’s young body turned into the twigs of the Corniolo tree that Aeneas, unaware, had torn off, and the body remained trapped in the world of the living under the cheerful robes of the tree itself: the horrible image of human life deprived of its will, from which Dante took inspiration for the forest of suicides in the seventh circle of Hell.

From the Greeks to the present day, the Cornelian becomes Cornà

But for the unsuspecting contemporary walker, to whom the imposing tones of the Greek tragedy perhaps come only come as echoes of hidden scholastic teachings, the Corniolo remains a graceful sapling happily spread over the broadleaf glades of the Prealps, where it grows tenaciously and quite independently. Far from the imaginary world to which it was destined by the Greek and Latin poets, it grows wild in Mesolcina, where the Boldini winery collects the precious vitamin-rich berries to macerate them in grappa and obtain the sweet-and-sour red Cornà.

To get a taste of its full story, click here.