With the arrival of autumn, when the sour cherries reach their peak sweetness, preparing a liter of ratafià becomes an unmissable ritual for those who wish to bring a taste of Lazio's tradition to the table. This liqueur, typical of festivities and celebrations, stands out for its enveloping aroma, enriched by the warm notes of cinnamon and cloves. The fermentation technique in a glass boccione, exposed to the air for forty days, allows the ingredients to blend in a unique way, creating a drink with an intense and complex character. The sweetness of the sour cherries pairs perfectly with red wine, while the hazelnuts add a crunchy note that makes each sip a unique experience. Ideal to serve during a family lunch or as a digestif after dinner, ratafià is a true symbol of conviviality, perfect for accompanying traditional desserts or aged cheeses.

Put everything to ferment in a "boccione" or in a glass demijohn. Seal well with a cork made of "pezze", keeping it tightly secured. Expose the container to the air, day and night, for 40 days, shaking the contents occasionally. After this fermentation period, the liquid should be filtered several times. Finally, for every liter of liquid, add one kilogram of sugar and 250 grams of liquor alcohol. Wait a few more days, making sure to shake the liquid occasionally, and then bottle it and let it rest for another 40 days in a dark, dry, and cool place.