Amaro Lucano 70 cl - world famous Italian liqueur using 30 botanicals in a secret recipe invented in 1894

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Taste profile: One of those amari requiring fortitude to survive, Fernet-Branca tastes strongly of eucalyptus and menthol. Some of the herbs are chamomile, cinnamon, china, galanga, iris, myrrh, rhubarb, linden flowers, saffron, zedoary, and aloe ferox. ( Source.) History: Bernandino Branca created Fernet-Branca in 1845, shortly thereafter founding the Fratelli Branca distillery. The recipe contains 27 herbs, roots, and spices and is a secret known today only by the president, Niccolò Branca, who personally measures out spices during production.

Seafood: Amaro is also a great pairing for seafood. The herbal and spice flavors of amaro pair well with the briny flavors of seafood.This is just an introduction to some of the best known and most widely available amari. More similar examples exist, and you can also get twists on the idea including artichoke-based amaro (such as Cynar, from Padua) or ones with truffle (most famously Nero di Norcia). Don’t be afraid to give a new one a try! Carciofo — made with artichoke, usually around 17% alcohol content. These amari are usually taken as an aperitif, rather than a digestif. Examples include Cynar and Carciofo (multiple producers). Despite the name, an amaro may have varying degrees of bitterness and may actually taste sweet (find a short list of amari from easy to intense here). Many commercial bottlers trace their recipe or production to the 19th century. Recipes often originated in monasteries or pharmacies.

The recipes are as varied as the Italian landscape and as secret as nonna’s tomato sauce. The combinations of herbs, roots, flowers, and spices — determined by the plants found in different regions — are intended to stimulate the stomach and aid in digestion after a meal. The mixture is steeped in solutions of pure alcohol and water; it then goes through a hot infusion process in thermo-controlled baths (55°/60°C) overnight. [5] The Processing [ edit ] Aside from the practical benefits, amaro is meant to be slowly sipped neat, or with a citrus wedge, ice, or tonic water — offering an excellent excuse to linger over lunch and dally after dinner.Cheese: Amaro pairs well with cheese because the two flavors balance each other out. Try a cheese board with a variety of different cheeses and a few different amaros. It’s no wonder, then, that the history of the Italian amaro begins not with a winemaker or a brewer but with a pharmacist. A Bolognese one working in Milan, to be precise, by the name of Ausano Ramazzotti. In the 1970s, the Vena family also began producing other alcohol-based drinks under the name "Lucano" such as the Sambuca, Limoncello and Caffè varieties, as well as liqueur-filled chocolates. [ citation needed] The making of Amaro Lucano [ edit ] Amaro is a type of Italian liqueur that is enjoyed by many. But, what is amaro and how do you drink it? Amaro can be enjoyed on its own as a digestif, or after-dinner drink. But it can also be paired with food to enhance the flavor of both. Here are a few ideas for what to pair with amaro: