Due to its properties, our Myrthus fits among the digestives, therefore it should be tasted after meals, even if many people also like it as an aperitif. The best way to appreciate it is to consume it frozen, poured from bottles kept in the freezer.
Myrtle is also widely used in the kitchen. The aromatic power of the twigs and leaves enriches meat and game above all: from roast suckling pig – scented with myrtle, juniper, laurel – to poultry, from beef to birds, as in the typical skewer of thrushes, starlings or blackbirds skewered on a stick of myrtle, called “sa taccula” or “grivia”.
