3689 Visner and Balsamo Cagliostro

[LEFT][FONT=Verdana]In the Montefeltro they make Visner, a fortified and aromatic wine made with wild cherries according to an ancient recipe from Pergola (between San Lorenzo in Campo and Cagli). It is best served at a temp of between [/FONT][COLOR=black][FONT=Verdana]9-11° and is [/FONT][/COLOR][FONT=Verdana]particularly good with local delicacies such as ciambellone, crostata and tozzetti (which are like cantucci but much larger and taste of aniseed).[/FONT]
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[FONT=Verdana]There’s also another liqueur, which you won’t find anywhere else. It is known as L’Antico Balsamo Cagliostro and is made from a variety of aromatic herbs. Produced in San Leo by Signor Leonardo Leardini, it is an experience in itself just to be in his little shop undergoing the ritual of tasting the different liqueurs he produces. [/FONT]
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[FONT=Verdana]Cagliostro must rank as one of the most enigmatic and controversial figures in Italian culture. His life forms the basis of one of the most extraordinary and daring adventures of the 18th century. He was into alchemy among other things, and was also known to produce the odd elixir or two. Signor Leardini[/FONT][FONT=Verdana] claims, with tongue in cheek of course, that his elixir has the same thaumaturgical properties as the original produced by Cagliostro himself. [/FONT][/LEFT]