Production area: Genova, Valle Scrivia
Curiosities: Roses to make syrup have always been present in the local vegetable gardens, in the gardens, and in the monasteries, the latter being the main suppliers of the local confectioners. To produce the syrup, only rose petals are used: they are also suitable to prepare delicate jams or candied products. A few years ago, a syrup rose producers' association was born in the area of Genoa, in order to recover and enhance this traditional production.
Product features: With an intense color and perfume, rose syrup is linked to ancient memories and to the refined pleasures of the past. The elegant bottles with their handwritten labels were put on display in the cupboards and the syrup was mixed with fresh water in summer or heated in winter to soothe bronchitis: healthy habits that have been maintained until present times. The rose variety used for the preparation of the delicious syrup is Chapeuax de Napoleon, although other varieties have been used to improve the fragrance of the product.
Recipe: ingredients: 300 g petals, 1 liter water, 1-1.5 kg sugar.
Preparation: Clean the petals from eventual insects, dust, or small leaves and let them steep in boiling water for 24 hours. Filter, squeeze, and weigh them: add 1 kg, 1.5 kg sugar for each liter of product. At this point, heat them again and boil. Let them boil for about 15 minutes. Important: the syrup must not cook, and the temperature must be reached as sooner as possible. If you want, add one lemon peel and a vanilla stick. For a better preservation of the product, it is recommended to bottle the rose syrup when it is hot: as a matter of fact, without using artificial preservatives, there is the risk of mould formations.
|Azienda agricola Scolaro Maria Giulia||Savignone (GE)|
|Azienda Agricola Camporotondo||Savignone (GE)|