Tagliatella

It is called Tagliatella because it was born as a rather causal cut: in the Grapperia al Ponte at the end of the 1700s they used to mix cuts of various grappas and other products used in the production of spirits and liqueurs. The result has become this fascinating and complex liqueur with a strong and intense personality. The alcoholic base is a blend of Nardini grappas and the flavoring includes fruit, herbs and spices. The result is a particularly pronounced and richly nuanced liqueur. It has a perfectly balanced bitter-sweet taste. It is a seductive liqueur: once tried, it is never abandoned.