Anisetta Meletti is not an infusion, but it is a distillate. The “aniciato” is obtained by the distillation of aniseeds, by which it is produced not only Anisetta, but also “Anisetta Dry”, “Anice” and “Mistrà”. The alcohol absorbs the aromatic part of the aniseed thanks to suitable stills. The result is a liquor with a high alcoholic content known as “aniciato”, which is the raw material for following processing. For the production of the anisette a particular "aroma" is added always by the distillation of different herbs. The anisette is then transferred to age in big iron casks during the first six months at least and then it is drained and then bottled. After the filtering the product can be bottled.
Ditta Silvio Meletti srl. Zona Industriale Campolungo 63100 - Ascoli Piceno. In 1870, Silvio Meletti founded his company dealing with the production of Anisetta. The roots of this company and the product led to its success, however, have even more ancient origins. The mother of Silvio Meletti had a small shop that also sold an homemade distillation of anise which received much appreciation among customers. That of distilled anise is an ancient tradition of the Ascoli Province and it is still common to find, especially in the rural world, homemade distillates of anise of remarkable quality. We can say that the alcohol distillation skills of the mother were the foundation that allowed Silvio Meletti of passionate and create a new product “Anisetta”. Silvio Meletti had the idea of offering his town a product of an ever higher quality to hold up the comparison with the extremely expensive foreign anisettes. He went hard at the study of Italian and French treatises about the distillation and the production of strong drinks until he was able to design a bain-marie still with a very slow evaporation in order to obtain an alcoholate as aromatic as possible starting from his ideas and designs.
General Information: The distillates are excellent to enjoy after a meal as a digestif or with chocolate, dark or milk, to fruit cakes or biscuits, to bring out the flavours. How to use: Open the bottle and pour into liqueur glasses. Close the bottle and store in a dry place away from heat and light.
And finally, the moment of the dessert will become memorable if a Morselletti Biscottati Cookies will meet a Dark Chocolate Anise Praline and a Sweet Anisetta Meletti, to celebrate the sweet tradition of Marche linked to Anise.