La Fenice – Lazio

La Fenice è il desiderio di creare un prodotto immerso nella tradizione delle Terre Ciociare. La Fenice vuole riproporre sapori, profumi, emozioni quasi dimenticati, riscoprendo l’artigianalità di una sublime ricetta della “nonna”. Scopo dell’azienda è offrire qualcosa che, affondando le sue radici nelle più antiche tradizioni contadine, porti alla ribalta un sapore rinnovato e ricercato, per andare incontro ad una platea sempre più esigente e sempre più attenta alla qualità ed alla ricercatezza.


Our wish was to create a product that represented the tradition of our land, “Ciociaria”. La Fenice is created to evoke once again all the flavors, scents, nearly forgotten emotions, through the rediscovery of a sublime handmade “Nonna” recipe. Our aim is to offer a product with a renewed and refined taste, that preserves its roots in the most ancient tradition, to reach out to an audience increasingly demanding and more careful to quality of the product. The goal of “La Fenice” is to fascinate the refined palates, cultivate our passion and share the love for good things.


“La Fenice” distances itself from the sweet and too alcoholic product stereotype. Similar products on the market, in fact, have gradations between 25% vol. and 30% Vol., on the contrary, our Company has chosen to limit the alcohol content (18.50% Vol) and, consequently, reduced the amount of added sugar. We took this decision with the purpose to make a more balanced product, enhancing its main components: wine, 100% Cesanese of Olevano Romano (Buttarelli Cellar), strong and structured, with clear hints of red fruit; cherries, wonderful fruit, with and unmistakable harsh and determined flavor; white almonds offer a smooth fragrance and manage to integrate gently in a concert of freshness and almost forgotten. “La Fenice” represents a novelty within the eno-gastronomic scene; with its low alcohol content, which is the result of the maceration of the cherries in wine, and its balance between herbs, spices and flavors, offers the possibility to be used differently: at the end of meals, as an alternative to traditional distilled liquor or as strong wine to combine with desserts, biscuits or chocolate. We suggest serving La Fenice at a temperature of 10-12 ° C.



Cherry maceration in red wine in stainless steel containers. The duration of this first phase is about 30 days.


Filtering the wine using a pump and a carton filter. We must press the cherries with a press, and then we filter the juices. The wine and the juice are then mixed and the resulting mixture filtered.


Adding sugar, ethylic alcohol 95% vol., white almond essence. Leave the finished product in steel containers for about 10 days.


Bottling the finished product through stainless steel fillers. Once bottled, “La Fenice” is ready for distribution.


La Fenice is ​​inspired by a recipe from the 1900s. “One kilogram of Cherries, one liter of Good Red Wine, a quarter of Alcohol, a quarter of Sugar. Herbs & Spices. The infusion sets for thirty days under the sun, then we press the cherries and it becomes liquor.”

“La Fenice” is inspired by an other liquor from the “Ciociara”: “Rattafìa” whose origin dates back to the early ‘900s. People say that before the First World War, in the absence of drugs, it was tradition to give a glass of Rattafìa to children and old people as an antiseptic, as a source of vitamins and sugars. “Rattafia” was also used as a digestive and as a remedy for various physical disorders. The elders say that at the time of the “ 1918 flu pandemic”, a pandemic flu that between 1918 and 1919 spread throughout almost all Europe, who had taken this liquor was saved from the disease. A recipe of the late 19th century handwritten by Maria Coletti Sipari is now kept in the “Buriani” private archive in San Donato Val di Comino (FR), birthplace of the woman.

The popular tradition traces its origin much further back in time, back to the time of ambassadors and rulers that, usually, discussing around dinner tables, used to seal agreements toasting with this tasty beverage and exclaiming “PAX RATA FIAT” from which the name should derive.

Ispirazioni per ricette a base di “La Fenice”

  • Tagliata di Manzo al timo con rucola, pachino, parmigiano e glassa de La Fenice Semifreddo all’amaretto con glassa a La Fenice
  • Carpaccio di salmone su letto di insalatina e La Fenice
  • Ravioli di zucca con amaretto e gocce de La Fenice
  • Ravioli di ricotta cacio e pepe con glassa a La Fenice
  • Panciotto di melanzane e provola con pomodoro, burrata di Andria e gocce de La Fenice
  • Costolette di agnello alla griglia con mandorle all’essenza de La Fenice con carciofi
  • Salmone marinato al tea verde con finocchio croccante, olive e La Fenice
  • Salmone marinato all’ aneto con tartare di gambero e mango con riduzione de La Fenice
  • Gamberoni con guanciale, granella di pistacchio di Bronte, polenta glassata a La Fenice
  • Saltimbocca con purea di patate e gocce de La Fenice
  • Cuore di filetto di vitello con pomodoro, mozzarella di bufala affumicata, mousse di patate e glassa de La Fenice
  • Bavarese a La Fenice e cioccolato al caramello Profitterol farcito con crema Chantilly e La Fenice Sorbetto di limone e La Fenice