Brodo di Giuggiole

The Jujube Broth comes from the small jujube fruit, produced by jujube plants, whose original scientific name is "Ziziphus jujuba". The small shrub of Asian origin has spread over the last centuries in Italy and in the Mediterranean countries: ideal for the cultivation of delicious fruits, as an ornamental plant. The flesh of the fruit, surrounded by a thin dark red skin, gives the liqueur a compact consistency and an acidic taste, very similar to apple.

Brodo di Giuggiole: meaning and curiosity

The recipe of Brodo di Giuggiole is why today it is common to say "go in jujube brodo". The expression, very frequent in common language, expresses a state of extreme happiness, very positive feelings that find a perfect match in the strong liking that collects the taste of the famous liqueur based on jujubes.

Liqueur de giuggiole: tradition and unique flavors

The liqueur de giuggiole is the result of an ancient art that combines tradition with the authentic flavors of jujube and other local herbs. The Stock of Classic Giuggiole is perfect for those looking for a drink with a strong character, ideal to enjoy alone or to combine with desserts or aged cheeses. To be served preferably at room temperature or slightly cool, the Giuggiole broth goes perfectly with almond-based desserts, fruit tarts or dried biscuits. It is also an excellent accompaniment for blue cheeses, thanks to the contrast between the sweet liqueur and the strong flavor of cheese.

Jujube broth: traditional recipe

The recipe for Giuggiole brodo is based on the infusion of giuggiole in an alcoholic solution together with other herbs. The liqueur is left to stand for weeks, allowing the flavors to blend and achieve perfect balance. This process gives the broth of Giuggiole its intense red color and rich and enveloping flavor, which make it a classic after-meal.