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Counted among Turin's specialty liqueurs as early as 1712, Rosolio has been enriched with different flavors over time, until it has reached such complexity that it has become the personal pride of every distiller in the city. In this recipe of ours, the exotic notes of cinnamon and cloves meet the freshness of anise and lemon zest. An appropriate sugary undertone closes the circle by evoking typically nineteenth-century organoleptic memories.
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