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Strongly embedded with the historical heritage of Gargano, orange ambrosia is a traditional Apulian liqueur, recognized by the Ministry of Agriculture, Food and Forestry.
Its intense aroma comes from the locally cultivated blond oranges.

It is produced, in particular, in Rodi Garganico, through several processing stages: the orange aroma is extracted through alcohol vapours, then it’s hermetically sealed in stainless steel containers; the extracted aroma is later filtered and added with a syrup of spring water and sugar; finally, after 20 days, the liquid is filtered again and poured in glass bottles to be sealed with a cork.

This post is also available in: Italiano (Italian)