It enjoys a special popularity in Sicily, where it has been prepared since the sixteenth century and was offered to house guests as a sign of good luck.
On the Sicilian island, where since the sixteenth century it was produced at home and offered to guests as a sign of good luck, various recipes of rosolio were tested, including those with citrus fruits, coffee, anise, mint, cinnamon and pistachio.
With Drosera rotundifolia L. the pharmacopoeia made an elixir called ros solis, originally from Dalmatia.
In Ficarra, in the province of Messina, a particular recipe recommended preparing it by keeping alcohol (to which the peel of three oranges macerated for forty days and vanilla had been previously added) and a syrup made simply with sugar and water.
Concerto liqueur is a type of rosolio produced on the Amalfi Coast, precisely in the city of Tramonti.