Mirto (liqueur)

Mirto is a traditional liqueur produced in the Mediterranean Basin, particularly in the islands of Sardinia and Corsica. It is made from the berries of the Myrtle plant (Myrtus), a common shrub in the Mediterranean region. The liqueur is typically consumed as a digestif after meals.

History

The tradition of making Mirto dates back to ancient times. The Ancient Greeks and Romans used myrtle in their religious rituals and also appreciated its medicinal properties. The production of Mirto as a liqueur, however, is believed to have started in the Middle Ages.

Production

The production of Mirto involves macerating myrtle berries in alcohol, typically grape brandy, for a period of one to three months. The mixture is then filtered and sugar is added to create a sweet liqueur. There are two main types of Mirto: Mirto Rosso (red) and Mirto Bianco (white). Mirto Rosso is made from the dark berries of the myrtle plant, while Mirto Bianco is made from the leaves.

Taste and Serving

Mirto has a unique taste that is both sweet and bitter. The flavor is often described as a combination of sweet berries and aromatic herbs. It is typically served chilled, in small glasses, after a meal. In Sardinia and Corsica, it is also common to serve Mirto during special occasions and celebrations.

Health Benefits

While Mirto is primarily consumed for its taste, it is also believed to have several health benefits. The myrtle plant has been used in traditional medicine for centuries, and some of these properties are believed to be present in the liqueur. These include digestive, anti-inflammatory, and antioxidant properties.

See Also

• List of liqueurs
• Sardinian cuisine
• Corsican cuisine

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