Just tried my first one and it's freaking delicious! Salty, lemony, but also textural. Like the salted plum lemonade at a Pho shop, only a little less weird. The one I had is made by Crespaia. Anyone else ever try this?
the straight Bianchello del Metauro or the Chiaraluce?
From what I can gather, just the straight. The one I had was made by Crespaia