The Amarelli Fabbrica has a long history of passion, culture, business and tradition that has its roots in Rossano, Calabria.
Ancient documents attest that around 1500 the Amarelli family marketed the underground branches of a plant that still grows in abundance in its large estates: sweet root, or more commonly known as Licorice. In 1731, to maximize the use of this product of the Ionian coast, the Amarelli founded a proto-industrial plant, called “concio”, for extracting the juice from the roots of this beneficial plant. This is how liquorices was born; black, bright, and seductive. The company focuses not only on the joy of children, but also, above all, for adults who love the pleasures of a healthy and natural life.
Since then, the Amarelli family has kept intact the taste of their unique product and has had to overcome three generations of constant and radical transformations. They have managed to maintain a strong innovative approach, common to all of the eleven generations that have succeeded in managing the company, which has made them so successful.
To demonstrate this truly unique story, the family opened the Giorgio Amarelli Licorice Museum in the company’s former headquarters, which obtained the “Guggenheim Business & Culture Award” in November 2001.
The Amarelli family invites you all to visit so that you may discover their rich history and past and understand the hard work and experience that has gone into creating such a prosperous enterprise.
Root, herbal tea, extracts
Risotto with saffron and liquorice sauce
- 400 gr Carnaroli rice
- 1/2 shallot
- 70 gr butter
- 2 tablespoons olive oil
- 1 packet of saffron
- 200 ml of dry white wine
- 1.5 L of natural broth
- grated Parmigiano Reggiano
- Salt q.s.
For the liquorice sauce
- 2 tablespoons Amarelli licorice powder
- 2 teaspoons cornstarch
- 100ml of water
- Salt q.s.
- Chop the shallot and cook until it lightly fry with oil and 50g butter. Add the rice and toast it for 2 minutes, stirring.
- Pour the white wine and let evaporate the alcohol and add the hot broth 2 ladles at a time, making sure to stir constantly for the rice does not stick.
- When cooked, add the saffron, turn off the heat and stir in butter and Parmesan.
- For the liquorice sauce: mix the powder with starch in a bowl, slowly add water and vinegar, being careful not to create lumps.
- Gradually add hot sauce in a pan for a few minutes over low heat until it thicken.
- When ready, serve the rice and decorate with liquorice sauce and tiny grains of liquorice salt .
Liquorice pasta with fresh mint pesto and almonds
Ingredients for 4 people
- 300 gr Amarelli liquorice pasta
- 100 gr fresh mint (About 8/10 tufts)
- Generous handful of almonds
- 2 tablespoons Parmigiano Reggiano
- Some basil sprig
- Olive oil to taste
- Salt to taste
- Place a pan of water on the stove and bring to a boil. Start with the lower bits in tiny almonds and set aside.
- To make fresh mint pesto, but especially to keep it bright green, you need to put in the freezer the blades of a chopper and also wanting the container that will be used to shred the leaves.
- Having done this, after a half hour, you can proceed to crush the mint leaves and basil (which in addition to the flavor will give a hint of color in more), previously washed in cold water and dry with a clean cloth water.
- Place all ingredients in food processor along with plenty of olive oil. Blend two or three times.
- Meanwhile, pour the boiling water liquorice pasta, salt, and wait three minutes.
- Add the ground almonds, Parmesan, salt and, if it is too thick, more oil. Blend for a very short time.
- Drain the pasta and pour fresh pesto,garnish with a few mint leaves and bite!
- 1 kg of potatoes
- Fry oil
- Amarelli liquorice powder
- Sweet paprika powder
- Wash and dry the potatoes, peel and slice them into slices as thin as possible.
- Heat the oil for frying in a frying pan, once it is ready fry the chips a little at a time,
until they coloured on both sides.
- Drip the excess of oil with a skimmer and place in a bowl with absorbent paper and salt.
- Once all the chips are finished, place them in the bowls where they will be served and sprinkled with liquorice powder or paprika or whatever aroma you want.
Chocolate and liquorice truffles
- 150 gr cream
- 75 gr butter
- 400 gr white chocolate
- 10 gr Amarelli liquorice powder
- Dark chocolate
- Unsweetened cocoa powder
- Start the evening before. Boil the cream, add the chopped butter and the white chocolate and melt, out of the fire.
- Add liquorice powder, turn to avoid lumps, let rest overnight in refrigerator, about 12 hours.
- Create balls, let rest in a cool place, then pour in melted chocolate and then in cocoa, keep cool.
- Liquorice tasting at the company store
Museum on location
- Opens daily with reservation
Visit of producer
- Free guided tours of the production area and the Licorice Museum
Accommodations nearby at Tenuta Ciminata Greco
Museo del Codex Centro storico di Rossano
Beach at Marina di Rossano