Mirtos grow wild in the mountains of Agerola. These berries are the liquore di mirtillo’s main ingredient, a dark purple blend, with a 30° gradation. A handful of black currents is left to marinate for 20 days. A syrup is prepared boiling water and sugar separately and is added cold to the marinated berries, which have been mashed with a fork. The traditional recipe, which still used at home by housewives, is also used by artisan laboratories that sell it.