Rose syrup (Slow Food Presidia) 25cl

Rose syrup has been a Slow Food presidium since 2004 in recognition of the craftsmanship of this local Ligurian production still made according to traditional practices. Unlike other flower syrups found on the market, Genoese rose syrup is made only with natural ingredients (rose petals, water, lemon and sugar), without the addition of artificial colourings or flavourings.

The tradition of rose syrup is very deep-rooted in Genoa and in the valleys around the city (the Valle Scrivia is famous). In ancient times, when walking around the city it was common to see a few rose plants sprouting from balconies and in gardens; the petals have always been used to make syrup, but also jams and sugared almonds (crystallised flowers). During the Middle Ages, the apothecaries of the time used rose syrup as a medicine.

Dalpian still follows the typical recipe using local varieties of roses, selected by the farm itself (Muschiata variety, Chapeau de Napoléon, Gallica sbsp. Officinalis).

The rose petals are picked in the morning, in the flowering season between May and June, and left to macerate for 24 hours in water that has been previously boiled with slices of untreated lemons; sugar and the liquid extracted from pressing the petals are added to the resulting infusion, then everything is put on the heat until the right syrup consistency is reached.

For its emollient and remineralising properties, rose syrup has always been served diluted in water as a refreshing drink but also to flavour tea and hot drinks. It can also be used to enhance yoghurt, ice cream and fruit salads but also as an ingredient for cakes and desserts.

The Dalpian farm has its own land where it grows fruit, vegetables and flowers in a genuine and natural way, within the Beigua Regional Park that has been recognised as a UNESCO site and included in the prestigious list of Global Geoparks.