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Ratafià from Abruzzo: the recipe with black cherries


Ratafià with black cherries or rattafia, liqueur based on black cherries and red wine, typical of the Abruzzo region, ideal to serve with dessert at the end of a meal.

Ratafià is a typical liqueur of Abruzzo, prepared with sour cherries, left to infuse with alcohol and Montepulciano, a typical red wine of the region. The preparation of this liqueur is really simple and it is perfect to serve to guests at the end of a meal, as a homemade gift, as a dip for sponge cake or simply to use black cherries in large quantities.

Like all typical recipes, there are many variations. In fact, this liqueur is also prepared in some areas of Lazio where a few drops of coffee are added to the main ingredients . The origin of the name is also very particular: one version traces the name of the liqueur back to the Latin saying "ut rata fiat" generally pronounced following the stipulation of notary or commercial agreements, while another version traces the term back to the motto " pax rata fiat” (peace is made), used by the military to establish peace agreements . Here is the step-by-step preparation.


Preparation of Abruzzo ratafià

  1. First, wash the cherries well, dry them, cut them in half and remove the seeds .
  2. Transfer the cherries into a large glass jar with an airtight seal.
  3. Also add the wine, alcohol, sugar and cinnamon stick.
  4. Close the lid tightly and let it rest for 30 days in a dark , dry place.
  5. Remember to mix the ingredients from time to time.
  6. After the days of rest, filter the liquid at least a couple of times, helping yourself with a finemesh strainer before transferring the liqueur into glass bottles. The liqueur is ready to be enjoyed.

Alternatively, if you love this fruit combined with an alcoholic note, you can try maraschino cherries .


We recommend keeping the ratafià in a cool, dry place, even for several months .

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