(AGI) Rome, June 3 - With its dry taste and strong aroma,Mistra' is now trending as both a cocktail ingredient and adigestif, or even an addition to heighten the taste of anespresso. Refreshing when diluted with water or ice or in fruitjuices and sorbets, it is also an essential ingredient forcakes, flans, and other desserts. A 100 percent natural tripledistillate of aniseed, it truly is both a partner in thekitchen for desserts and an aid for digestion after big meals,said Micaela Pallini, CEO and Vice-President of Pallini SpA.The company will celebrate its 140th year in 2015. With 11million euros in turnover, it exports 85 percent of Mistra' onthe market, and continues in the footsteps of Italy'straditional food and wine history. The first distillery to beopened in Rome was founded in the 1920s, a few steps away fromthe Pantheon on via dei Pastini, a small street that millionsof tourists now walk through every year. The business moved toRome's more industrial Tiburtina area in the 1960s. Theseindustrial businesses were preceded by the first ever factoryto be created in the area, built in Antrodoco by Nicola Palliniin 1875 to refine aniseed. Mistra', aniseed, and Ferrochina, aliqueur that helps treat anaemia patients due to its ironcontent, have been rediscovered in recent years under theItalian slogan for "good, healthy, and right". Mistra' was oncesaid to have therapeutic properties, as the aniseed concentratewas well known to the ancients as an intestinal disinfectant.Ferrochina has caught the attention of bartenders and is nowused in new cocktails, and thousands of bottles are now leavingfor foreign consumers. Alongside these "ancient" liqueurs,limoncello became a solid consumer choice in the early 2000s.It is now the company's major product, Pallini said, with amillion bottles and growing demand abroad, especially in theU.S., where it has become a trendy liqueur, sold in specialpackaging and free 60s-style liquor glasses.. .