The juniper berries trade, a business we discovered has been part of the Dòmini family since 1850. Family archives and albums reveal the figure of our great-great-grandfather, Ercole Dòmini: a juniper berry merchant active in the Tuscan countryside during the 19th century. His name (undoubtedly evocative) conveyed trust and competence, and perhaps rightly so; the […]
Orris absolute is obtained by solvent extraction of cured iris root root. Its iron content depends on the age of the rhizome. With good preservation practices, the root’s iron content gradually increases until the seventh (and even ninth) year of maturation. With special precautions, this time can be extended (and the iron content increased), allowing […]
Today, the enfleurage technique is neither current nor economically viable. Let me explain why. Preparing the wooden and glass frames on which to spread the animal fat was complicated, but preparing the fat itself was incredibly more arduous. The processing of these fats was explained to me well by the heirs of the Morelli family, […]
Italian Orris Butter is of the highest quality and is obtained by steam distillation of seasoned iris root. The iron content depends on the seasoning of the rhizome and the enrichment process during distillation. 3-BUTEN-2-ONE, 4-(2,5,6,6-TETRAMETHYL-2-CYCLOHEXEN-1-YL) is the scientific name for α-irone. Other isomers of this molecule are known: β-irone and γ-irone. Identified as responsible for […]
Small billhooks (roncolini) were used on every farm for processing Iris Pallida, at least four per family. They were used only for one month a year and were used to work the iris. Crafted by the local blacksmith from the finest steel available, they had a handle of chestnut or beech wood. They were used […]
