This liqueur first appeared in 1804 when a Swiss named Bazzingher from the GraubündenCanton, together with a number of fellow countrymen, most of whom were grocers or spice sellers, moved to Sassuolo, Modena and subsequently began producing an aniseed flavored liqueur. The company then changed hands a number of times before the Stampa family acquired it and put the liqueur into mass production.