Masterwort

"... This herbaceous plant carries deservedly the name Masterwort, since it is provided with many virtues", Mattioli said in the sixteenth century, referring to Peucedanum ostrutbium, a kind of umbelliferous plant which today is still commonly named masterwort.

The medicinal properties of its root have been known since the time of Hippocrates, who spoke of a drug called "peukedanòn", which was able to heal the plague and fight all poisons.
Even today the root is used in popular medicine for gastrointestinal diseases, especially in inflammatory and catarrhal forms.
Aa bitter structure named "coumarin" is responsible for the healing and digestive action of the root, which is contained in moderate amounts in the roots.

The same "bitter", with the characteristic aromatic and slightly spicy flavor can be found in a Grappa of Imperatoria.

- a pair of roots of the masterwort
- 1 tbsp of cane sugar
- 1 liter of Grappa

Let some peeled roots dry in the sun and then mix them with a tablespoon of cane sugar. The so obtained powder is placed in a liter of Grappa for six months. The mixture should be shaked regularly.
After the filtration two months of aging are necessary.
The liqueur is amber colored and has a digestive effect.