Myrtle in the Sardinian kitchen
Mirto bianco uses the leaves of a plant with a wider place in Sardinian cooking.
Agenzia Laore Sardegna’s botanical guide records the use of myrtle leaves and small branches to scent roasted or boiled suckling pig and white meats. The plant’s culinary role extends beyond the liqueur bottle.
In its account of liqueur making, the guide identifies mirto bianco with the leaves. It distinguishes this leaf-based liqueur from berry-based mirto and from myrtle acquavite, made by fermenting and then distilling the berries.
