Amari

Amaro, Italian for “bitter”, is an herbal liqueur typically enjoyed as a digestivo. Amaro is made from a neutral spirit or wine and macerated herbs, citrus peels, barks, roots, and/or flowers, and sugar syrup.

Amaro should be served in our small stemware glasses as a two-ounce pour. Glasses should be placed directly on the table, not on a coaster or doily.

Here you will find a brief guide of the top characteristics and place of origin for our Amari, some of which rotate off menu.

Amara D'Arancia – orange – Sicily

Averna – sage, liquorice, caramel – Sicily

Bordiga Centum Herbis (100 herbs) – peppermint, eucalyptus, genepy – Piedmont

Bordiga Chiot – cacao, black currant, cinnamon – Piedmont

Bordiga Dilel – honey, Alpine herbs, peppermint – Piedmont

Bordiga St. Hubertus – licorice, mint; very bitter – Piedmont

Braulio – pine, menthol, medicinal spices – Lombardy

Cardamaro – made with cardoon (artichoke thistle), a lighter relative of Cynar – Asti

Cynar - artichoke, smoky, vegetal — Veneto

Dell 'Erborista – rhubarb, sandalwood; dry, bitter, warm – Marche

Fernet Branca – licorice, rhubarb, aloe – Milan

Fernet Branca Menta – minty, sweeter variation of the classic Fernet Branca – Milan

Lazzaroni Fernet – mint; strong, very bitter – Lombardy

Lucano – quinine and gentian bitterness, liquorice, spearmint – Basilicata

Lucano Anniversario – absinthe, gentian, pepper – Basilicata

Meletti – saffron, cola, violet – Marche

Montenegro – vanilla, orange peel, eucalyptus – Bologna

Nonino – orange zest, thyme, menthol – Friuli

Noveis – gentian, citrus – Piedmont

Pasubio – pine, blueberry; lush texture – Trento

Rucolino – arugula, citrus, cedar – Ischia, Campania

Santa Maria al Monte – ginseng, menthol, orange zest – Liguria

Sfumato – smoke, rhubarb, Alpine herbs – Trento

Sibilla – honey, chestnut, coffee – Marche