Amaro averna was first produced by salvatore averna in 1868 in caltanissetta sicily this thick full bodied amaro is produced by allowing herbs roots and citrus rinds to soak in its base . The potent bracing italian digestif amaro isnt for everyone but americas cutting edge sommeliers and mixologists have become fixated on it. Amari the plural of amaro the italian word for bitter are a class of bitter italian liqueurs principally employed for their digestive qualities either before or after a meal aperitivo digestivo. Italian bistro and fine dining picture a candlelit italian restaurant nestled in a cavern in the foothills of tuscany provide it with the freshest local ingredients authentically prepared by true culinary artisans
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