Calabro fennel is produced by maceration of the wild fennel flower harvested in September on the hills of Cariati.

The optimal harvesting period is the phase in which the flowering top of the fennel has 50% of the flower buttons open and the remaining 50% still closed.

The work of harvesting the flower is very hard and employs 10 collectors who manage to insinuate into the “timpe”: in the local dialect inaccessible and steep hilly areas difficult to reach where the fennel finds its natural growth habitat.

The Calabro fennel liqueur is the only liqueur made with the use of only cold wild fennel flower in order to maintain the functional properties of the flower unaltered.

It is a powerful natural digestive. Traditionally it is offered both as a digestive and before meals, even at room temperature.