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Truffle bitters, "Caffé sport", but in particular anise spirits, have gained a hold upon the market.
Symbol of zones like the Sibillini Mountains , the anise, Pimpinella anisum, derives from the Latin anisum and the Greek anison, not equal (to distinguish it from the hemlock, which it is like to). The testimonies are numerous: the bread cooked with its fruit, cited from Pitagora, the functions of panacea attributed to it from Plino...
The Mistrà and the Anisetta were born from the use to aromatize the alcohol, extracted from the residual of the grape, with its essences. The content is intermediate, rich of officinal aromas and virtues. The Mistrà , from Misithra (Bizantine city) or fray (since it is stirred with water) is disseminated in the zones of Ascoli and Macerata. It is preferred pure for its aromas or like correction to the coffee and in its coffee-grounds. The Anisette, sweeter, is classic of Ascoli Piceno and it is served in the Meletti Caffè in the famous Piazza del Popolo square.
It is drinkable in the morning, optimal with desserts. Lengthened in water it is refreshing and it facilitates the digestion. Some drink it with the " fly ":3/4 coffee-beans drowned in the liqueur.
From the peasant tradition of the inner zones the Vin cotto and Vin santo emerge, conserved with particular and natural processes. The Vin cotto, in the south, was born from the boiling of grape juice giving a stabler product, sweeter and stronger. It was always present in the peasant wine cellars, it was only drawn in the great occasions. It was typical of popes' and kings' imperial meals. The Vin santo, in the north, is strong, sugary and perfumed. It is produced through withering the grape, slow fermentative process and a very long aging. It exalts the dry confectionery and cheeses. In the zones of Jesi and Pesaro it is produced, finally, visciola wine, the hilly and mountain wild cherry similar to the sour black cherry. It is squeezed and it gives an optimal aromatic wine like dessert with traditional cookies.

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