JUST A DROP...

In the mountain refuges, agritourist farms and restaurants you will find a huge variety of different types of grappa, with something to suit everyone: mugo pine, juniper, gentian, nettle, cumin and rue are just some of the wild plants and herbs traditionally used for flavouring grappa. You will also find a wide range of fruit used to sweeten the typical grappas of the Belluno area, such as delicious blueberries, wild strawberries and raspberries, which can be eaten when you reach the bottom of the bottle. Over in the East Tyrol the most common variety is the famous Pregler schnapps, a delicious traditional grappa made from apples and pears. Grappa, or Schnapps as it is known in  Austria, is not only an excellent digestive drink, but also a versatile cooking ingredient, used in sweets and in creams to strengthen the flavour, or spread on some types of cheese during the maturing process. [R.D.N.]