Frangelico is a well-known premium liqueur that Christian monks first produced in Piedmont over 300 years ago. They were excellent at preparing food and drink and mastered the art of distillation, using hazelnuts and other local ingredients to create the liquor from which Frangelico was made. The name of the liqueur is associated with a local legend about the hermit monk Fra. Angelico (meaning «Brother of the Angels») supposedly lived in Piedmont in the 17th century.
Three centuries later, the Barbero company recreated the old recipe for this liqueur and began the production of Frangelico, the manufacturing technology kept in strict confidence. It is known that selected Tonda Gentile hazelnuts, mineral water, and many natural, high-quality ingredients, including wild berries, bitter almonds, orange flowers, Ceylon cinnamon, vanilla, cocoa, etc., are used to create the liquor. Liqueur production consists of several stages. First, local Piedmontese hazelnuts are shelled, roasted, and crushed. The nuts are then soaked in a mixture of alcohol and water. In the second step, part of the nut tincture is distilled, after which natural extracts (including cocoa and vanilla) are mixed with nut distillate and infusion to create a concentrate. In the final stage, the concentrate is combined with alcohol, sugar, and water, which achieves the necessary strength. Then the liquor is aged in barrels for 6-8 weeks, which allows you to achieve excellent balance and maturity. Frangelico is bottled in original bottles, the image of which is reminiscent of the history of the origin of the liquor. Their appearance is associated with the monastic robe tied with a traditional sash around the waist, a guarantee of authenticity and quality that links the past with the present.
Frangelico liquor has won many awards in different countries and is also recognized as the best-imported liquor in Spain.