In the small village of Abruzzi, home of the Pallini family, shepherds would pick wild raspberries on their way home. These berries were made into a special liqueur the recipe for which was handed down from generation to generation. The Pallinis enhanced this basic recipe to create Raspicello. Blueberry and black currant, grown in the rugged, mountainous Abruzzi region of Italy, were selected to soften the flavor of the wild raspberries. The perfect blend of these berries is the secret to the bouquet and complex taste of Raspicello.
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