• Last updated: 01/13/09


  • Sassolino, an Italian liqueur, first appeared around 1804 when a Swiss named Bazzingher from the Grigioni Canton, moved to Sassuolo, Modena. By distilling 'Chinese aniseed' he obtained an excellent liqueur which was immediately a great success. His company passed first into the hands of the Fasciati family, and subsequently to the Stampa family, who gave it the name it bears today: Sassolino.

    Today it is still produced in Sassuolo, the dried aniseed being distilled in copper stills filled with the purest alcohol together with a number of mysterious additional ingredients known only to the Stampa Distillery.