One of the most ancient blend recipes is the liquore di gelse rosse, ‘r ceveze ross’, which is produced in Agerola since the 17° century. Mulberry cultivation is tied to silk production, since the leaves are the main nourishment for silkworms. Following the recipe, passed from father to son, the mulberries rich red in color , are left to marinate in 90 ° alcohol for 15 days. After which a sugar syrup is added and then filtered. The liquore di gelse is a digestive liqueur with a sweet but strong flavor, a pleasant red color and an alcoholic strength of around 30°.