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Anicetti

This post is also available in: Italiano (Italian)

Under the generic name of “anise”, different plants can be grouped, belonging to different families, but all with that same peculiar aroma, which recalls that of fennel seeds, just a little sweeter.
Allegedly, they all came from the East in ancient times. In the West and in Italy in particular, green aniseed (Pimpinella anisum) is widely spread – an annual plant belonging to the Apiacee family, used for some special biscuits in the provinces of Ancona, Macerata, Fermo, and Ascoli Piceno. Those sweets are made with flour, lard, anise, sugar, milk and eggs, they’re baked in the oven on special plates, and they’re called “anicetti”.
Aniseed is cultivated in the mountains; once harvested, it is processed entirely by hand, and should be enjoyed preferably within ten days – packaged in food paper bags.
“Anicetti” are traditionally enjoyed with a good glass of mull wine.

This post is also available in: Italiano (Italian)

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