Premium Rose Syrup SALAD DRESSING BAKING COOKING

KSh 1,500.00

Suitable for Salad Dressing Baking Adding to cooked food
Healthy oil
Good for weight loss
Along with fig trees and tufts of lemon verbena, roses were once a constant on Genoa?s balconies and in its gardens. The rose petals would be carefully harvested and steeped to produce a syrup, which was offered to guests in tiny crystal glasses, little bigger than a thimble. Those who did not own rose plants would pick the flowers inland, in the Scrivia Valley, or buy them loose from grocers or florists. A few shops in Genoa still sell them to the handful of Genoese who have continued to make the rose syrup at home, and during the month of May you can still see baskets of red and pink petals for sale next to crates of artichokes and bunches of asparagus.
The best roses are the antique varieties, almost all selected between the end of the 18th and 19th centuries, those voluptuous blooms seen in the lavish floral arrangements of Victorian paintings. It is not clear why this tradition of turning the rose petals in syrup, as well as sweets and preserves, developed specifically in Genoa.
Already Gian Domenico Peri?s 1683 text Il negoziante mentions ?the jams and sugar preserves made in Genoa, as good as the best prepared in any other part of the world,? but sadly few individuals and businesses have continued the tradition, with the historic Confetteria Romanengo a notable exception.

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Description

Suitable for Salad Dressing Baking Adding to cooked food
Healthy oil
Good for weight loss
Along with fig trees and tufts of lemon verbena, roses were once a constant on Genoa?s balconies and in its gardens. The rose petals would be carefully harvested and steeped to produce a syrup, which was offered to guests in tiny crystal glasses, little bigger than a thimble. Those who did not own rose plants would pick the flowers inland, in the Scrivia Valley, or buy them loose from grocers or florists. A few shops in Genoa still sell them to the handful of Genoese who have continued to make the rose syrup at home, and during the month of May you can still see baskets of red and pink petals for sale next to crates of artichokes and bunches of asparagus.
The best roses are the antique varieties, almost all selected between the end of the 18th and 19th centuries, those voluptuous blooms seen in the lavish floral arrangements of Victorian paintings. It is not clear why this tradition of turning the rose petals in syrup, as well as sweets and preserves, developed specifically in Genoa.
Already Gian Domenico Peri?s 1683 text Il negoziante mentions ?the jams and sugar preserves made in Genoa, as good as the best prepared in any other part of the world,? but sadly few individuals and businesses have continued the tradition, with the historic Confetteria Romanengo a notable exception.