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A Sicilian amaro from the slopes of Europe's most active volcano.
Sicily, Italy, early 20th century
Made near Catania in the shadow of Mount Etna, where volcanic soil grows the citrus and herbs the recipe leans on. It is among the older Sicilian amari still in production.
Local herbs and Sicilian citrus peel infuse in neutral spirit, then sweeten. Recipes on the island lean harder on orange and lemon than northern ones do.
Sweet citrus peel and gentle herbs over light bitterness. Softer and more approachable than the alpine styles.
Did you know
Sicilian amari run sweeter and more citrus-driven than the north's, a split that tracks the island's climate more closely than any recipe tradition.
Also known as: amaro dell etna, amaro dell'etna