Caffo Vecchio Amaro Del Capo Liqueur 70 cl

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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! That early pioneer brand is still available, although its shop-front origins are far behind it as it’s owned by a major multinational. That said, it’s still firmly connected with the city of Milan. This is the real amaro, allegedly medicinal although probably more likely to cause a headache than cure one. It’s usually served straight and sipped slowly; in fact, Luigi Veronelli in The Wines of Italy (1982) insists that’s the only way to drink it, possibly alternating sips with ice water. But we’re not so snobby, really, are we? You’ll see some other suggestions if you read on.

Review: Vecchio Amaro Del Capo Liqueur - Drinkhacker Review: Vecchio Amaro Del Capo Liqueur - Drinkhacker

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Come si prepara l'Amaro del Capo in casa?

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.

Amaro del Capo: una multinazionale calabrese | Starting Finance Amaro del Capo: una multinazionale calabrese | Starting Finance

The orange base makes this a versatile drink. For something different from your post-dinner tipple, try mixing it with tonic water or Prosecco. Amaro Averna Il Vecchio Amaro del Capo è una bevanda alcolica tipica della Calabria che contiene ventinove erbe officinali provenienti da questa regione. Questo liquore è stato creato mescolando sapientemente fiori, frutti, erbe e radici come l'arancia, il fiore d'arancio, la camomilla, la liquirizia, la menta piperita e i semi d'anice, solo per citarne alcuni. Ogni ingrediente è stato selezionato con cura per creare una miscela unica e gustosa che offre ai consumatori un'esperienza davvero indimenticabile.Decades later, in 1848, he opens a bar near La Scala theater for the Milanese to stop in for an amaro instead of going to a café – a move that proved a masterstroke. In the European Union, an amaro must be flavored with natural substances, such as herbs and fruit, and have a minimum alcohol level of 15% by volume, although on average the alcoholic content is double that. VECCHIO AMARO DEL CAPO

Vecchio Amaro del Capo Amargo italiano, licor italiano: Vecchio Amaro del Capo

The Amaro del Capo has a sweet flavor with a rich aftertaste. The recipe blends twenty-nine herbs, flowers, fruits and roots from the area, including mandarin, sweet and sour oranges, anise, chamomile, juniper, licorice, mint and hyssop, and has an alcohol content of 35%. The digestif is quite pleasant and as mentioned above, can be the type “taken” by older women who claim not to drink.This popular brand hails from Calabria, whose coastline – specifically the Capo Vaticano from which it takes its name – is depicted on the label. It is made from ingredients local to the region including mandarin, juniper and licorice. This dark drink is 32% abv and, as well as the usual ‘straight or with an ice cube’, can also be drunk as a ‘summer drink’ by adding it to a full glass of ice. … and the rest! This bitter is made by Gruppo Caffo 1915 in nearby Limbadi, a town on the southern side of Mount Poro, Province of Vibo Valentia. A result of many years of experience and research with the area’s traditional recipes, the Vecchio Amaro del Capo was introduced in the 1970s and has since gained a national and international reputation.

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Fernet is extremely dark in color and strong on the tongue. For those who find it a bit too much, it’s worth trying Branca Menta, a lighter, mint-flavored adaptation of the famous brand. [Fernet-Bianca. Photo credit: Didier Descouens - Own work.] Amaro Montenegro

Altri approfondimenti

Around the same time and in the years since, countless brands of amaro have emerged. While they all have certain characteristics in common, there are several different types and many have regional connections. Here are some of the key brands to look out for. [A selection of Italian Amari, photo credit: Public Domain ] Amaro Ramazzotti Instructions on the front of the bottle indicate the liqueur should be served chilled, and “ice cold” (a la Jagermeister) seems to be the preferred drinking method. I tried it neat and found it enjoyable that way too, though the texture is a bit oily for room-temperature consumption. For some mixology, why not have a go at an Italian Sangria? The recipe suggests using the very fine Barolo chinato, but any red wine will do. [Amaro Lucano. Photo credit: By AlMare - Own work via public domain] Amara While it has a light, aromatic color and flavor, Amaro del Capo is 35% abv and can be kept in the freezer, helping you to keep cool in the sweltering mezzogiorno heat. Braulio All of these are digestivi designed to get your digestion going, contrasting with the aperitivi you have to get your appetite going at the start of the meal. (Nowadays, doctors realize that drinking liqueurs with high alcohol content is more likely to irritate your stomach than stimulate it… But, hey, they taste good.)