Romanengo's rose syrup is thirst-quenching, refreshing and lends itself to numerous uses. Historically known for its beneficial properties on the stomach, intestines and throat, rose syrup is a perfect ingredient to simply enrich water, but also in the preparation of fruit salads, ice creams, biscuits and many other sweet recipes. The roses come from the Genoese hinterland and belong to three qualities: Gallica, Muscosa, and Rugosa. The petals are separated manually and the laboratory is filled with flowers and perfumes. Rose syrup is consumed in fresh water, it can replace sugar in teas, herbal teas, infusions, and it also finds space in various preparations by adding it to ice creams, granitas, panna cotta, fruit salads and crepes. Just fresh rose petals, water, sugar, and lemon juice.