The Ratafià of Andorno a unique liquor experience
Ratafià of Andorno is a unique and sweet Piedmontese liqueur.
I'm continuing my virtual journey through the flavors of the Cammino di Oropa.
It's a network of paths--from Serra to Canavese and up to Valdostano. They start in the plains and, step by step, lead you to the mountains, changing rhythm and scenery.
After the riso in cagnone, this time I'm stopping for a good liqueur I tasted--at night, breaking my own rules.
I usually don't drink alcohol. But when you're on a journey, everything changes. After so much walking, I allowed myself a little treat: a liqueur.
In Oropa, at the bar near the Sanctuary, I tried a local liqueur: Ratafià.
Ratafià di Andorno is a typical Piedmontese liqueur. It's made by the Giovanni Rapa distillery, which has been using the same recipe for generations.
The name comes from the Piedmontese "rata fià," meaning "scratch breath." It perfectly describes the feeling: sweet, but with a warmth that stays in your throat.
It's made with black cherry juice, sugar, and natural flavors. The result is a fragrant, smooth liqueur, easy to drink even for someone like me, who's not used to it.
It originates in Andorno Micca, in the province of Biella. Here, in the 1800s, Giovanni Rapa perfected the recipe still used today. The name Ratafià Rapa remains tied to this production.
The history goes even further back. Ratafià was used to seal deals or celebrate important moments. It's said that the Latin phrase "et sic rata fiat," meaning "so be it ratified," was pronounced. That's where the name comes from.
Over time, it spread to various areas, but it's mostly found in Piedmont.
What does Ratafià taste like?
It's sweet, but not overly so. You immediately taste the black cherry, which is pleasant. It's smooth, making it easy to drink, even for those who usually don't drink liqueurs.
What lingers is mainly the sensation: warm, fragrant, persistent.
When and how do you drink it?
It's a versatile liqueur. You can drink it straight, at room temperature, or slightly chilled, after meals.
But there are no strict rules. I had it in the evening, after a long day.
It pairs well with simple local desserts, or you can enjoy it alone.
In the end, the timing matters more than the method of drinking it.
To finish a dinner, I tried it with torcetti: a delightful pairing.
