The botanicals we use — are they locavore-approved, 100% “Zero-Km” sourced? Or are they exotic, exoteric, and unpronounceable? Well, neither. Or rather, both.
Our secret is, we use exactly the right herbs and spices. We aren’t going to use them to show off. They are slightly more than 30 in Anselmo, not because we chose any special number in advance but because that’s exactly the ones we thought made our recipe right.
Some of them happen to be pretty local. Our wormwood, achillea, clary sage, gentian all come from the plains and the high grounds of Piedmont.
Alcune delle spezie affrontano un viaggio parecchio più lungo per arrivare da noi: la vaniglia, la cannella, per esempio.
On the other hand, some of the spices, such as vanilla and cinnamon, travel quite a distance.