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SICILIAN BITTER
Between fertile lands and crystalline sea, a compelling essence is born: the Sicilian amaro, with ancient roots, embodies the vibrant spirit and culinary identity of the island.
SICILIAN AMARO, THE BELTING HEART OF SICILY
We could sing the praises and pasts of bitterness, going through its nuances of bitterness, which like a palette go from the sweeter side to the more pungent one.
Among the typical Sicilian liqueurs, it leaves no room for doubt. Whether citrus, spicy, red, amber or golden, it satisfies every palate, with a common denominator: heat.
Some drink it at room temperature and some very cold, some as a herbal digestive - a tasty remedy for laden tables - and some make it a habit that borders on rituality.
ORIGINS AND USES OF SICILIAN AMARO
Its roots lie in the ancient herbal and pharmaceutical practices of Sicily.
Over the centuries, this practice has evolved into a distinct tradition, passed down from generation to generation. Each family and each region has its own recipe for herbal bitters, jealously guarded, giving it a unique character and rich history.
OUR OMÁ
We could define it as an only child, because it is the only bitter in the production, the only ruby red in color and the only one dedicated to the mother. His ruby red color is intense and vibrant like the almost dreamlike mixture from which it is born. Find it out!
