Each Spring, when the roses are in season, all other jobs are set aside at Romanengo and everybody takes part in this yearly ritual, dedicated to the rose petal products. The petals used to make our cordials and syrups are all locally grown. Only specific varieties are suitable, and we focus on three varieties specifically: Gallica, Muscosa and Rugosa. The petals are plucked from the roses manually and the kitchens are filled with there intoxicating aroma.
Rose Cordial as well as being a perfect addition to yogurts, ice-creams, granite, panna cotta, crepes and fruit salads, it is also a wonderful substitute for sugar in herb teas and infusions. Ideal also for original cocktails, like a Romanengo favorite: Pink Prosecco adding a few petals for decoration.
Furthermore as stated in his book, Il mio erbario, 1983, Maurice Mességué writes,
“Infusions and cordials made from rose petal are fortifying tonics for the lungs and the body as a whole: I recommend them specifically for city-dwellers worried about their respiratory systems and for convalescents, the elderly and sickly children, who will find beneficial the properties for overcoming problems during the growing stages”