BusinessTrade&Commerce

The genovese focaccia (fügassa in genovese dialect, pronunciation figassa) is particularly known as a delicacy of the Ligurian cuisine: a flat bread (maximum 2 cm high) seasoned with olive oil, herbs and salt, it is possible to consume in breakfast, as a complement in the morning or as appetizer-aperitif-hors d’œuvre. A classic variant consists in focaccia covered with very thin cut onions (fügassa coe siôule in genovese dialect). Another variant also with very thin cut onions, peppers and seasoned with oregano is the one that in the River Plate is named fugazza and figazza, adopting as name the term and alternatively the pronunciation —slightly modified— in genovese dialect.

Anise liqueurs, anise-flavored liqueurs or liqueurs d’anis is a category of liqueurs that are flavored with either anise, star anise, or licorice. Examples include anisette and pastis from France, ouzo and mistra from Greece, anesone and sambuca from Italy, anís and ojén from Spain, and kasra from Libya. Substitutes: aniseed (finely ground), herbal liqueur or anise extract.

The anise liqueur is often used in cooking to give a “special touch” to desserts and sweet sauces, but also to spice bread and cake doughs. In Mérida (Venezuela) a sponge cake spiced with anise liqueur is prepared that is distributed in religious celebrations.

The classic anise flavour heightened by the artisan touch. Presentations: hip flask with 200 c.c. and bottle with 375 c.c.

Butia is a genus of nine species of palms in the family Arecaceae, native to South America in Argentina, Brazil, Paraguay and Uruguay. In this country, the butia groups are uniques in dimensions and density. The fruits (called little coconut or butia) mature in the first fortnight of April, have ovoid form, yellow-orange color and they are eatable, with bittersweet flavor.

The liqueur is artisan made with the fruits of Butia capitata palm (also known as Wine Palm, Jelly Palm and Pindo Palm). Presentations: hip flask with 200 c.c. and bottle with 375 c.c.

Also known as Cocoa liqueur, Crème de cacao or Crème de cocoa, is a sweet alcoholic liqueur flavored primarily by the cocoa bean and the vanilla bean. Served after the meals in small glasses or used to aromatize sweet preparations and drinks.

From the tropical fruit to a creamy liqueur with extraordinary flavor. Presentations: hip flask with 200 c.c. and bottle with 375 c.c.