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Wild fennel steeped into a sweet green liqueur, anise-forward and digestive.
Southern Italy
A Campanian and Sicilian house tradition, made from wild fennel fronds long before it was bottled commercially. Finocchietto is its Italian name.
Wild fennel fronds macerate in neutral spirit for weeks, then the infusion is sweetened and rested; the color comes from the fronds alone.
Sweet anise and green herb, softer and rounder than absinthe or sambuca.
Did you know
It is the amaro most Italian families still make at home, which is why no two bottles taste alike.
Also known as: fennel liqueur, finocchietto