What is Ratafia?

Ratafia may refer to flavoring bitter almonds, type of biscuit or mixture of brandy and grape juice, although it is most often a liqueur with fruit and almond flavor typical of Spain, Italy and France. It is generally made of residual grape juice used to produce champagne, which mixes with brandy and collection of various fruits and herbs. Then it is two years old in the oak barrel. While peach and cherry cores are traditionally used to flavor this drink, any macerated fruit or fruit cores can be used. The name of Ratafia comes from the liqueur of the 15th century, which was used to roast the ratification of the contract. Today it is considered to be regional folk wine, which varies according to the area based on indigenous fruit and herbs in the region. In Spain, citrus fruits are often used in rats; Pears are a common part in Italy. In France, where this type of drink is assumed, traditional peach and cherry cores are used, as well as bitter almonds and in many cases cloves.

In France, where it is most common, Ratafia is served as an appetizer with nuts or olives. It is also used as a component in vinaigrettes, marinades and sauces, as well as poaching liquid for fruit. The Italians use rats as a dessert drink and as a soak liqueur for biscotti. In this case, it is often served with soft, sweet cheeses such as mascarpone.

Ratafia, although commercially made in many wine areas, can also be made at home. Any wine can be mixed with brandy, fruit, herbs and sugar before it is firmly sealed and placed in the refrigerator for three to four weeks. After this time, Ratafia is tense and placed in the bottle, ready for consumption. Although this method does not provide the same robust taste achieved by the aging of liqueur in barrels, it is the most commonly used method in rural Mediterranean areas of France, Spain and Italy.

while ratAfia has a long history in these European countries, its commercial production is relatively low compared to other wines and liqueurs; It is especially small in France, where the rules of champagne production. Despite this, a version of Ratafia can be found in almost all homes in Spain, Italy and France, where each family usually has its own special recipe that has been handed over for generations. This ceremonial liqueur, more than five centuries old, is deeply rooted in culture and the traditions of the Mediterranean.