These little roundels of liquorice are truly madly deeply intense thanks to the addition of extra aniseed. And they're presented in an traditional tin which you can use again and again - only once you’ve enjoyed the dark black sweets of course.
On the toe of Italy, in Calabria, the Amarelli family started making liquorice as far back as 1500 so legend has it.
Certainly, they’ve been making brilliant seductive black liquorice from the Glycyrrhiza Glabra plant, as we know it today since 1731. And that’s over 11 generations now. Their story is told in more detail in the Giorgio Amarelli Liquorice Museum which has been awarded a Guggenheim Enterprise and Culture Award.
Liquorice is enjoyed all over the world, prized for its rich, intense aniseed flavour. And in Italy, particularly in the south, it’s widely used in food and drink including Calabria’s famous digestivo.