In the sweetness of an Emilian afternoon, when the air is filled with the scents of aromatic herbs, Laurino presents itself as a unique sensory experience. This liqueur, rooted in the tradition of Emilia Romagna, draws its essence from laurel leaves, an ingredient that imparts an unmistakable note of freshness and aroma. The preparation requires patience and care, as the sugar slowly dissolves in heated water, creating a perfect base for the encounter with alcohol and laurel berries. After a month of maceration, the result is a liqueur that not only refreshes but also invites moments of sharing and conviviality, perhaps accompanied by typical sweets or a simple chocolate. Perfect to serve during festivities or as a digestif after a meal, Laurino is a tribute to the richness of the flavors of our land, capable of transporting us to a corner of history and tradition every time we savor a sip.

Dissolve the sugar in heated water until boiling. Cool and place the syrup in a two-kilogram airtight glass jar along with the alcohol and bay berries. Let it macerate for about a month, shaking the jar from time to time. After this period, strain the liqueur through a colander and filter it through paper. Bottle and cork. Serve the laurino after a maturation of at least four months.