A history inside the history that finds its real and metaphorical origins in the wonderful Region of Calabria.Old records testify that the Amarelli family, ever since 1500, have dealt with the roots of a particular plant which grew in abundance on its large latifundia: the liquorice, scientifically called glycyrrhiza glabra, that means sweet root. In 1731 the Amarelli, extracting the juice from the roots of this beneficial plant, created a 'concio', one the first organisations with a pre-industrial character to bring out this typical product of the Ionian Coast.And so the liquorice was born, black, shiny, for children's pleasure but also for those who enjoy a very natural life.This very unique history is now narrated in the Museum of the Liquorice "Giorgio Amarelli" which is magnificently sited in the old mansion of the family, centre of the company.To honour the Amarelli Museum, the Italian Post Office has created , within the collection dedicated to the Italian Cultural and Artistic Inheritance, a stamp devoted to the "Giorgio Amarelli" Museum which has been printed at 3.500.000 copies.
The factory is in Rossano, an old Byzanthine historic centre of Calabria, in the 15th century mansion of the Family where now there is Giorgio Amarelli's Liquorice Museum as well.
AMARELLI FABBRICA DI LIQUIRIZIA
S.S. 106, Contrada Amarelli
87067 Rossano (CS)
Tel. +39 0983.511219
Fax +39 0983.510512
Calabrian liquorice is the best in the world as British Encyclopaedia said. It is a wild leguminous plant scientifically called Glycyrrhiza Glabra. From its roots is extracted the sap whose therapeutic properties and superb aroma known for over 35 centuries.
After liquorice roots harvest follows the working process. All working phases from unmanufactured to final product preserve both antique tradition and the most advanced technologies inside the old factory, the so called "concio".
The selection of roots, the phases of extraction, concentration and cooking process of the sap take place in high resolution computerized departments, but the Liquorice Master takes great care over the final touches because he knows the best malleability point of the liquorice paste.
Black, dense, shiny and fragrant paste is worked and cut off by machines which are the result of a technological innovation. So rombetti, bianconeri and pebbles of liquorice are now ready to be tasted.
In the new confectionary area liquorice has been packed in elegant tins whose original pictures are taken from the House Collection. Amarelli liquorice, greatly appreciated in Italy and abroad, is now ready to be sent all over the world.