An Italian craft with a long urban history.
Poli Museo della Grappa records a guild of acquavitai in Venice in 1601. By the early eighteenth century, Calle and Ponte della Acquavita appeared in the city: a trace of the trade, rather than a birthplace for every acquavite.
Poli Museo della Grappa explains that a distillate starts with an alcoholic fermented base. Heating releases alcohol and aromatic vapors; cooling condenses them into liquid. The raw material and the distiller shape the resulting spirit.
Acquavite is a broad spirit category made from different raw materials. In Roccasalli’s Pasta del Vergaro, use it to deglaze browned ventresca.
Grappa is distilled from grape pomace; acquavite d’uva is made from fermented whole grapes. Check the bottle’s stated raw material and follow your recipe’s requested spirit, rather than choosing from the word acquavite alone.
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