Italian Amaro (Bitter Liqueurs)

Italy's bitter digestivi — from Fernet-Branca to Averna, each region has its own medicinal-herbal after-dinner ritual.

Fernet-Branca

Must-See
MilanOrigin
SignatureKey fact

The king of amari — aggressively bitter, minty, medicinal. An acquired taste that becomes an addiction. Milanese bartenders drink it as a shot. Also massive in Argentina.

Averna

Must-See
SicilyOrigin
SignatureKey fact

Sicily's smooth amaro — less bitter, more herbal and citrusy. The gateway amaro for beginners. Serve over ice with an orange slice.

Montenegro

Must-See
BolognaOrigin
SignatureKey fact

The "middle path" amaro — balanced, aromatic, with vanilla and orange notes. Italy's best-selling amaro. Perfect digestivo.

Cynar

Must-See
PaduaOrigin
SignatureKey fact

Artichoke-based amaro — sounds weird, tastes remarkable. Bittersweet, vegetal, complex. Excellent in cocktails (Cynar Julep). The distinctive artichoke-shaped bottle.

Amaro del Capo

Must-See
CalabriaOrigin
SignatureKey fact

Calabria's pride — served ice-cold from the freezer. Herbal, citrusy, and wildly popular in southern Italy. Best straight from the deep freeze.

💡 Pro tip: Order amaro (bitter liqueurs) at a proper bar or enoteca — the selection and knowledge are vastly better than at a tourist restaurant.

Where to start

Start with the classics, then explore the artisanal producers. Italian amaro (bitter liqueurs) rewards curiosity.

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