Vespétro

The vespétro is an old liquor with the recognized carminative virtues. Manufactured containing brandy, like the young person apple-brandy whom one sweetens and in which one to let macerate during a few days (5 to approximately 10 days) of seeds of Angélique, of Coriandre, Fenouil (and sometimes of Green anise mixed with the juice and the peel of 2 Citron S.

It draws its name from three verbs: ves ser, fart er, ro for the third time, is the expected effects when one wishes to clean an encumbered digestive system.

Also called good liquor , the vespétro tends to disappear, in particular following the development of the market of the medicinal products.

Diffused since the Savoy in Italy of North in the past, it became a typical product in Piedmont, Lombardy and Vallée of Aoste, of use until in Venezia. A receipt was even patented has Canzo by Paolo Scannagatta in XIX°s.

Receipt

Savoyard Version (document of the 18th century, old measurements)

“Receipt for vespétro. /For a bottle holding two pints/of Paris; take 2 pints of good/brandy: add there following seeds/after having coarsely crushed them in/a mortar. /”

“Angelica Seed ...... 2 large. /Seed of coriandre ..... 1 ounce. fennel /Graine ...... 1 pinch. /”

“Add the juice of two lemons with the peel of the barks. /”

“Sugar ...... 1 book”

“Faitez (made) to infuse the whole in the bottle/during 4 to 5 days; stir up time/in time to dissolve sugar. /”

“Filter liquor by the paper called to filter/and put in bottles that you will stop well. ”

Document preserved at the Departmental records of Savoy, dimensioned 45 F 101 and published by the General advice of Savoy: Receipt of the vespétro at the XVIIIe century

Another receipt (current measurements)

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