Paolo Melis and Enrico Diana started Bresca Dorada in 1986, in the wild inland countryside of Sardinia, near Muravera. They were both from the city of Cagliari, and had met at a bee-keeping course. They started with honey, of course, and other bee-related products, then became known for their stunning homemade fruit liqueurs. The Sarrabus oranges used for Aràngiu are sourced from local farmers and unique in taste and quality. Fresh and light, sweet without cloying, this liqueur is ideal for use in cocktails or as an aperitif.