So, craft Italian cider? Never heard of it?!
Well, you probably haven’t; cider or ‘sidro’ in Italy is quite a rare sight, and there’s one fairly unsavoury character to blame for this, and his name is Benito Mussolini… Among a few other ill-considered decisions, he forbade the fermentation of all other fruit other than grapes so as to support the Italian wine industry. Good news for Italian wine, bad news for Italian cider!
Fast forward a few decades, and things are now looking up for craft Italian cider. The craft beer phenomenon has spread across the world, with brewers and drinkers alike rejoicing in a wave of interesting and tasty brews. In many countries, this growth in craft beer has gone hand in hand with growth in craft cider, or craft ‘hard cider’ as it is known in the US. Italian ‘craft’ products have always been well received in English-speaking countries, whether it be fine wine (thanks Mussolini…), Italian gastronomy, designer clothes or fast cars.
Angioletti – Italian – Craft – Cider brings together these three popular product types, but what makes it ‘craft’?
- Unlike other so-called Italian ciders, Angioletti is always made and bottled in Italy. Would you want to drink a bottle of Barolo that had been bottled in Bristol, or drive a Maserati that had been put together in Manchester…? Nothing against Bristol or Manchester, but at Angioletti, we feel it is important to produce an authentic product using local production methods. In fact, Angioletti is fermented in traditional Italian ‘autoclavi’, in the same way as Prosecco!
- Most mass-produced cider is made from concentrate, and this concentrate is normally bought as a commodity from wherever it is cheapest at the time. This makes for very cheap cider, but not very good cider. The apples used for Angioletti are always 100% Italian and Angioletti is never made using concentrate.
So now you’ve heard of it, we’d love for you to try some Italian craft cider, so please get in touch!