It is no coincidence that in Italy, between one radicchio and another, between an artichoke and a puntarella, the alcoholic category that bears, without hesitation and without fear, the name of “amaro” has developed and grown.

Amaro, as you may know, is a bitter, herbal liqueur that has been enjoyed in Italy and other parts of Europe for centuries. It is typically consumed as a digestif, after a meal, to aid in digestion and provide a satisfying finish to a meal. But, did you know that amaro can also be paired with food?

Amaro shares a similar background to vermouth: a wine fortified with a neutral spirit (often made from grapes), and macerated with herbs, roots, flowers, bark, and citrus blends, before being aged.