Ingredienti:
40 fiori di genzianella
1 litro di buon vino (o vermuth)
Preparazione:
L’amaro si prepara facendo macerare una quarantina di fiori in un litro di buon vino (o, meglio ancora, di vermut) per tre settimane.
E’ stomatico, tonico, febbrifugo e depurativo; è indicato anche nella cura della gotta e come vermifugo.
L’amaro di genzianella si beve a cucchiaini, prima dei pasti.
Anche la genziana ha proprietà analoghe a quelle della genzianella.
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