Fruit, vegetables and pulses

Liquirizia di Calabria (Calabrian liquorice)

Liquirizia di Calabria PDO: Cordara liquorice, from root to black extract

The Cordara variety grows wild or farmed in 210 Calabrian towns, from the shoreline up to 650 metres, and its roots can be dug in any month. It comes three ways: fresh root, dried root and extract, the concentrated juice that sets into a dark paste. Calabria has grown it since at least the 1600s.

• Fresh root, straw yellow, sweet and aromatic with a long finish
• Dried root shading to ochre, fruity and faintly astringent
• Extract from dark brown to black, bittersweet and intense, as sticks, pieces or powder

How to enjoy it. Chew a stick of dried root just as it is; use the pieces and powder in herbal teas, with chocolate, in desserts and ice cream. Keep it cool, dry and away from heat.

Production areas

Calabria

Season

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