"RATAFIA DI PERA PICCIOLA" LOMBARDI & VISCONTI CL 50

The piccià pear ratafià is obtained by homogenizing the picciola pear.
The fruit reduced to a puree, is filtered in a cloth to retain the seeds or the largest pulpy parts and is subsequently put in maceration together with sweet orange peels and orange juice.
The use of citrus fruits in combination with pear ensures that the product obtained maintains that "freshness" of flavor that otherwise the pear alone would lose a short time after being processed. It was designed to be combined with sweets made with sponge cake but it proved to be a very interesting base for preparing long drinks and in fact it is widely used in combination with orange and grapefruit juices, but also pineapple, sparkling wines etc.
It looks like a fruit juice so it should be treated as such: Served cool in summer and shaken before serving.