Ratafia, also known as Rattafia, is a traditional liqueur that can be found in the Abruzzo region of Italy. It is particularly popular in the towns and communes of Chieti, Pescara, and Teramo. This liqueur has a rich history that dates back several centuries.

Ratafia is made by infusing fruits, herbs, and spices in alcohol, typically brandy or grappa. The ingredients used can vary, but common additions include cherries, almonds, walnuts, and citrus peels. The mixture is then left to macerate for a period of time, allowing the flavors to meld together. After the maceration process, the liqueur is strained and sweetened with sugar or honey.

The origins of Ratafia can be traced back to the Middle Ages when it was used for medicinal purposes. Over time, it became a popular digestif and a symbol of hospitality in the Abruzzo region. Today, Ratafia is often enjoyed after a meal as a way to relax and savor the flavors of Abruzzo.

One Traditional Recipess for Ratafia involves using cherries, almonds, and citrus peels. The cherries are pitted and crushed, while the almonds are blanched and chopped. These ingredients are then combined with brandy and left to macerate for several weeks. After straining, the liqueur is sweetened with sugar syrup and bottled.

Ratafia has been recognized as a traditional agricultural product (PAT) by the Italian government. This recognition ensures that the liqueur is produced using traditional methods and ingredients from the Abruzzo region. The specifications for Ratafia include a minimum alcohol content of 25% and the use of locally sourced fruits, herbs, and spices.

– “Ratafia” – Abruzzo Turismo (abruzzoturismo.it)
– “Ratafia” – Prodotti Tipici Abruzzesi (prodottitipiciabruzzesi.it)