The "Sorbolo", also known as noble liqueur of sorbole, liquor and sorb, sorbolino, sorbolen, typical of the Sorbolo and Coenzo territories, has been recognized by the Emilia Romagna Region as PAT, Traditional Agri-Food Product.
The recipe, of Mantuan derivation, is documented as early as the 17th century, when the noble rowan liqueur appears as a "liqueur served at banquets that the Most Serene Marquis Gonzaga had prepared in honor of Queen Christina of Sweden".
The rowan is a tall plant that can reach up to 15 meters in height and live up to 500 years; between Sorbolo and Coenzo it seems to have been widespread, so much so that the toponym Sorbolo derives from this.
In ancient times, the rowan was grown in front of houses, not only for ornamental purposes, but also and above all because, according to ancient legends, the tree kept away evil spirits and witches.
The liqueur, which exists in two versions "Liquore nobile di sorbe" and "Sorbolino", is made from ripe fruit.
To prepare Sorbolino, rowan berries are used, which reach their ideal ripeness at the end of September and beginning of October. The rowanberries, cut in half, are left to macerate in alcohol for 30 days with a syrup of water and sugar. Once the infusion time has elapsed, it is filtered, the sorbs are crushed with the prongs of a fork and left to macerate for another seven days. It is filtered again and then bottled. It should be left to rest for at least two months before consuming it. Sorbalino has a sweet but intense flavour, ideal for accompanying desserts.
