The Italians know how to display their windows, a trait that started with fashion and now has carried over to candies, ice cream,etc. Processing methods have remained unaltered: roots are minced, boiled and the liquorice is then extracted. In the first stage, the roots are cut up by a special machine, then subjected to a series of highly advanced computerized processes. The extraction phase is carried out with maximum care, especially regarding temperature: just a few degrees could alter the organoleptic profile of the product. The concentration phase, which consists in exposing liquorice to oxygen, is the most delicate one. This is why the procedure is carried out manually and in open air.