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Liqueur made according to old recipes of the Poor Clares, in Santa Chiara monastery in Ravello. Its  name suggests the presence of oriental spices and citrus of Amalfi Coast, an exotic blend suitable as a digestive but also as a companion of desserts and pastries.

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13,99 €

  • 50 cl.

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Nuns endeavor to perform the work that was assigned to them: in spirit of poverty; in spirit of charity; and especially in spirit of devotion, always referring it to the praise of God and the spiritual good of the neighbor. "

From the Constitutions of the Order of Santa Chiara, No. 126


Walking through the enchanted town of Ravello is easy to get lost in the wonders that its narrow streets hide. From the breathtaking views of Amalfi Coast to the beautiful historic villas, eyes linger and heart feels lighter where time seems to stand still. Between a path bordered by a small wall overlooking the valley and a small square, the Monastery of Santa Chiara stands, inhabited by a community of nuns: the Poor Clares.

The history of the monastery began in 1297 when Pope Boniface VIII gave to the Poor Clares the same privileges granted to the Minor Friars. The monastery is considered one of the oldest Franciscan female foundations.

The nuns maintain a close state of seclusion and work in absolute poverty, focusing on the craftsmanship of the best products nature has to offer, working for God and neighbor.

All products prepared within these hallowed walls originate from old recipes handed down over the centuries by nuns.


#History #Tradition #Gooty

Data sheet

Place of productionRavello (SA)
ProducerAzienda Agricola "Claustrum"
TemperatureShake before serving fresh, not frozen.
TastingThe mild flavour makes it suitable for refreshing summer days, maybe with a lemon cakes. Try it also as long drink with soda.

About Azienda Agricola Claustrum

Claustrum is the farm of the Monastery of Santa Chiara in Ravello, in the fantastic scenery of Amalfi Coast, UNESCO World Heritage Site. Here excellent quality products are produced following ancient recipes of the Poor Clares and, fortunately, passed down to the present day. The excellent raw materials come directly from the large garden located behind the monastery, and all the productions are completely handmade in full respect of tradition.