Articles Catalog

The Ancienne Pharmacie Prestige Liqueurs are realized by distillation of alcohol of agricultural origin and infusions obtained in a natural way from flowers and fruits. Each ingredient is carefully selected and processed to keep its taste characteristics intact. The maceration and infusion of raw materials allow obtaining genuine and premium quality liqueurs. 

Alcohol by volume: 18%

WINE SHIPPING FOR THE MOMENT AVAILABLE ONLY FOR ITALY

The basis of Ancienne Pharmacie's Homemade is a great technical knowledge of raw materials. A method that has its roots in the world of ancient pharmacies. With care, passion, and careful work, the Homemades are obtained from fruits, flowers, bark, seeds, and spices.

Homemade preparations are free of essential oils of industrial origin. Everything takes place in full respect of the naturalness of the raw materials, mainly of Tuscan origin, and infused in alcoholic bases, to release their organoleptic characteristics in a unique way. From these, alcoholic infusions, liqueurs, spirits, and bitters are obtained. In full respect of nature and territoriality.

Alcohol by volume: 25%

WINE AND SPIRITS SHIPPING FOR THE MOMENT AVAILABLE ONLY FOR ITALY

Ancienne Pharmacie's cocktails are truly something unique. The use of original recipes, the careful selection of botanicals and fine alcoholic bases, combined with the creativity of the best mixologists from all over the world in an extraordinary cocktail collection. It is not simply a blend of excellent ingredients: it is accurate research, wise experimentation, a passion transmitted with every sip.

Alcohol by volume:13%

WINE AND SPIRITS SHIPPING FOR THE MOMENT AVAILABLE ONLY FOR ITALY
 

The Ancienne Pharmacie Prestige Liqueurs are realized by distillation of alcohol of agricultural origin and infusions obtained in a natural way from flowers and fruits. Each ingredient is carefully selected and processed to keep its taste characteristics intact. The maceration and infusion of raw materials allow obtaining genuine and premium quality liqueurs. 

Alcohol by volume: 18%

WINE SHIPPING FOR THE MOMENT AVAILABLE ONLY FOR ITALY

Pearl emmer soup, hulled lentils, and hulled millet, and can be cooked without soaking.

Recipe for 4 people:
Pour 200 grams of emmer soup into about 2 litres of cold and salted-to-taste water, add a glass of white wine, and generously chopped carrot, celery, and onion. Cook for 40 minutes and serve with a drizzle of extra virgin olive oil and grated aged cheese. For the richer soup, add potato in small pieces or in a sprig of spinach at the beginning of cooking. 

Einkorn, millet, and decorticated peas. Einkorn soup can be cooked without soaking.

Recipe for four people:
Pour 200 grams of soup into about 2 litres of cold water, salt to taste, and add about 250 grams of tomato sauce. Bring to a boil and simmer for 30 minutes; season with a spoonful of pesto or extra virgin olive oil and parmesan similar aged cheese. 

Cavallucci biscuits are typical Tuscan specialties made with a very consistent dough flavored with spices and enriched with nuts. Sweets of ancient origins, already widespread in the time of Lorenzo il Magnifico with the name of “Biriquocoli”, are prepared to be preserved for a long time. Typical ingredients are honey and more recently sugar, flour, nuts, spices, and refined candied fruit. Later they took the name of Cavallucci.
 

"Cannellino di San Ginese e Sant'Alessio" is a white bean ecotype with greyish veins, smaller than the common Cannellino bean, almost absent in the mouth, soft texture, and delicate flavor. Cultivated in the Plain of Lucca and in the neighboring territories.
The cooking time is about two hours with a previous soak of at least 12 hours.
Recommended pairing: with white meats, aromatic herbs, or fish.

Lucchese is an ecotype of chickpea with an intense flavor and a soft texture grown in the Plain of Lucca and in the neighboring territories of the province of Pisa.
For use, we recommend soaking for at least 12 hours. The cooking time is about an hour.
This chickpea is widely used in traditional preparations: combined with cod, in velvety, or in mixed soups of legumes and cereals.