Scoccia

SICILIAN SPIRIT

Scoccia: the round taste of perfection

THE BRAND

L&' the idea of the brand “scoccia” stems from a &' inspiration linked to the mysterious world of the mandala, and contains within it, through a sophisticated game of concentric figures, the orange blossom.
The spherical shape and sunny color of the Sicilian orange inspired our label: born from the combination of the passion of red and the solarity of yellow, cleverly mixed in a perfectly balanced chromatic mix between the two primary colors.
L&' intersecting fragrant concentric circles of orange blossom evokes the transition from flower to fruit, giving life to &' orange, surmounted by its characteristic Mediterranean leaf.
Curiosity: Tibetan monks (no more than four for each mandala), following a practice called dul-tson-kyil-khor, take days to create mandalas with colored sand and at the end of the work the mandala is “destroyed”, sweeping away the sand of which it is composed. This gesture wants to remember the transience of things and the rebirth. The sands that made up the mandala are finally shuffled and thrown into a stream

BITTER: A STORY THAT SPANS 12 CENTURIES

The recipe for &' Amaro Scoccia has its roots in a past in which our ancestors cultivated orange groves in the plain of Catania by sharecropping.
Our grandparents tell of a secret recipe handed down by Benedictine monks who, with painstaking perfection, distilled bitters and liqueurs according to an ancient distillation process handed down over the centuries by industrious Basilian monks who resided in a monastery most likely built towards the end of the 9th century on the slopes of the volcano and later inhabited by Benedictine monks. The uncontaminated landscape in which the monastery stood, and the lush and fertile wooded area that surrounded it, has meant that the orange-based recipe, which has come down to us today, is enriched with the flavors and aromas present on &' Etna, giving &' bitter a unique taste in which the delicacy of &' orange is combined with the strong notes of lava soil.

To keep this tradition intact and preserve the smells and flavors of our territory, we have followed the invisible thread of TIME that brings us back to our origins and to the land that our grandparents cultivated with devotion.
From this recipe comes a product with a round and persistent taste, characterized by the strong notes of bitter orange peel and bitter herbs, infused through innovative production processes that keep all the flavors and characteristics of the ingredients used unchanged.

THE RECIPE

The queen of Scoccia's recipe is precisely the rind of &' bitter orange, or Citrus Aurantium, imported into Sicily after &' year 1000 by the Arabs. The stories about citrus fruits and their origins link the lands of the Far East to the Mediterranean: in fact, it seems that the fruit, also known as melangole, was probably an ancient hybrid between pomelo and mandarin native to Southeast Asia. According to the most reliable historical reconstruction, it seems that thanks to the Islamic expansion in the Mediterranean, the Crusades and, finally, the discovery of America, this fruit has spread from the foothills of the Himalayas to California, passing through Sicily

The fragrant peel of &' freshly peeled bitter orange is full of notes that evoke the land of Sicily and is mainly used for &' extraction of essential oils that also have special medicinal properties or for the preparation of alcoholic beverages.
The recipe handed down to us by our ancestors enriches the infusion of peels with a mix of precious, freshly picked bitter herbs that give &' bitter Scoccia an elegant, characteristic flavor, long persistent