Artemisia weber and artemisia glacialis. They are the high altitude mountain plants that, together, give origin to the Génépy: a liqueur with an alpine flavor, a delicacy to know and to prepare
 
SEARCH IN AN AREA

Recipe: Génépy, the strong and decisive liqueur and the Valdostan villages

Recipe: Génépy, the strong and decisive liqueur and the Valdostan villages

It is a little-known liqueur with an apparently French name, the Génépy, typical of the Valle d'Aosta villages. In reality it is obtained by infusion of various herbs in which the artemisia weber prevails, followed by the artemisia glacialis. Both alpine herbs, to live must "stand up": minimum 2,000 meters, but do not even disdain the 3,000, where they grow on moraine soils that glaciers leave uncovered during their "withdrawn" cycles. Artemisia combine with alcohol or grappa to produce the liqueur of the region: 40 degrees of pure nature to be tasted as a tonic or to be mixed with coffee for the characteristic Aosta Valley coffee, also rich in other ingredients, among such as cinnamon.

Ingredients

  • 45 seedlings of cultivated artemisia (you can also buy them online)
  • 500 cc of pure alcohol at 95 degrees
  • 500 grams of natural water
  • 125 grams of granulated sugar

Process

Soak the seedlings in alcohol in a glass jar for 40 days, stored in a dark place and at cellar temperature. From time to time stir the mixture. After this period add to the seedlings put in a syrup alcohol, obtained by boiling the water with sugar. Mix well and let it rest for another day before bottling. At this point you can filter everything with a fine mesh strainer, but in the villages you still use a clean cloth canvas! Bottle the Génépy and let it rest for another 40 days. The Génépy needs time so that its flavor and aroma can fully emanate. And the result deserves.

Main photo: http://luirig.altervista.org

 

COMMENTS :

Related News

Recipe: the Scurpella di Civitella Alfedena
Recipe: the Scurpella di Civitella Alfedena
Traditional fried, symbol of abundance, the Scrupella is the dessert that celebrates the great occasions
By Redazione
Recipe: the braised beef with Barolo wine
Recipe: the braised beef with Barolo wine
Braised with Barolo is a Piedmontese dish rich in tasty flavors for the palate
By Redazione
Recipe: Pasticciotto Leccese
Recipe: Pasticciotto Leccese
Pasticciotto Leccese is one of the typical desserts of Salento, it is also found in the beautiful villages of Galatina, Otranto and Tricase. A specialty to be enjoyed in those places like at home. Here is the original recipe.
By Nadia Calasso
Recipe: Pasta and potatoes in the Tajedda
Recipe: Pasta and potatoes in the Tajedda
Pasta and potatoes in the "Tajedda" is a traditional Calabrian dish and especially from the sila area. A first course with simple and genuine ingredients, easy to prepare and excellent to taste.
By Nadia Calasso
Recipe: Sagne spicy, an Abruzzo specialities
Recipe: Sagne spicy, an Abruzzo specialities
Sagne are a spicy, Abruzzo specialties to be tasted in one of these summer days if you are on holiday in Abruzzo, a goodness that you will like to prepare also at home.
By Nadia Calasso
Recipe: Pan De Mej - A typical Angera dessert
Recipe: Pan De Mej - A typical Angera dessert
Pan De Mej is a typical dessert from Angera, a characteristic village on Lake Maggiore. A must to taste and easy to be prepared at home. Here is the recipe
By Nadia Calasso

Most read articles of the month

 Poetry Festival '19, author's verses in the heart of Emilia
Poetry Festival '19, author's verses in the heart of Emilia
From 16 to 22 September the event promoted by the municipalities of Terre di Castelli is back: well-known protagonists of theater, cinema and music will animate the long-awaited edition number 15
By Redazione
Caprarola - History of popes, cardinals, architects ... and a wonderful palace-fortress.
Caprarola - History of popes, cardinals, architects ... and a wonderful palace-fortress.
In Lazio, among hazelnut and tufaceous ridges there is a magnificent village that houses one of the jewels of architecture of all time: Caprarola
By Roberto Giarrusso
Recipe: the Scurpella di Civitella Alfedena
Recipe: the Scurpella di Civitella Alfedena
Traditional fried, symbol of abundance, the Scrupella is the dessert that celebrates the great occasions
By Redazione
Recipe: the braised beef with Barolo wine
Recipe: the braised beef with Barolo wine
Braised with Barolo is a Piedmontese dish rich in tasty flavors for the palate
By Redazione
e-borghi travel - la rivista per chi ama viaggiare tra borghi e turismo slow

Read e-borghi travel for free, your new travel magazine

With the patronage of