Caffo Vecchio Amaro Del Capo Liqueur 70 cl

Product Information

That early pioneer brand is still available, although its shop-front origins are far behind it as it’s owned by a major multinational. That said, it’s still firmly connected with the city of Milan. Born in Calabria — the “toe of the foot” of Italy — Vecchio Amaro Del Capo (or just Del Capo) is a classic amaro made from 29 local herbs and roots. Lightly brown like a brewed tea, it looks a bit like whiskey in the glass but smells far different as it is poured. In the European Union, an amaro must be flavored with natural substances, such as herbs and fruit, and have a minimum alcohol level of 15% by volume, although on average the alcoholic content is double that. VECCHIO AMARO DEL CAPO

Vecchio Amaro del Capo – Der meist geliebte Italiener Vecchio Amaro del Capo – Der meist geliebte Italiener

Casa Divina Provvidenza di Bisceglie: le ultime notizie sulla struttura accogliente La ricetta perfetta per creare l'amaro del Capo fatto in casa This is just an introduction to some of the best known and most widely available amari. More similar examples exist, and you can also get twists on the idea including artichoke-based amaro (such as Cynar, from Padua) or ones with truffle (most famously Nero di Norcia). Don’t be afraid to give a new one a try! This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services. Fernet is extremely dark in color and strong on the tongue. For those who find it a bit too much, it’s worth trying Branca Menta, a lighter, mint-flavored adaptation of the famous brand. [Fernet-Bianca. Photo credit: Didier Descouens - Own work.] Amaro Montenegro Decades later, in 1848, he opens a bar near La Scala theater for the Milanese to stop in for an amaro instead of going to a café – a move that proved a masterstroke.

It’s no wonder, then, that the history of the Italian amaro begins not with a winemaker or a brewer but with a pharmacist. A Bolognese one working in Milan, to be precise, by the name of Ausano Ramazzotti. This is the real amaro, allegedly medicinal although probably more likely to cause a headache than cure one. It’s usually served straight and sipped slowly; in fact, Luigi Veronelli in The Wines of Italy (1982) insists that’s the only way to drink it, possibly alternating sips with ice water. But we’re not so snobby, really, are we? You’ll see some other suggestions if you read on. Older readers may remember a great aunt saying something like, “taking my bitters” as she poured herself a thimbleful of darkish liquid from a dusty bottle stored under the kitchen sink. Traditionally, an alcoholic concoction prepared with botanical matter, bitters were a form of herbal medicine, taken to aid digestion. Depending on the formula, the taste can range from bitter to bittersweet. This dark drink is 32% abv and, as well as the usual ‘straight or with an ice cube’, can also be drunk as a ‘summer drink’ by adding it to a full glass of ice. … and the rest! The orange base makes this a versatile drink. For something different from your post-dinner tipple, try mixing it with tonic water or Prosecco. Amaro Averna

Amaro, Alluring Bitters, Classics from Calabria and

Instructions on the front of the bottle indicate the liqueur should be served chilled, and “ice cold” (a la Jagermeister) seems to be the preferred drinking method. I tried it neat and found it enjoyable that way too, though the texture is a bit oily for room-temperature consumption. This popular brand hails from Calabria, whose coastline – specifically the Capo Vaticano from which it takes its name – is depicted on the label. It is made from ingredients local to the region including mandarin, juniper and licorice.Il Vecchio Amaro del Capo è una bevanda alcolica tipica della Calabria che contiene ventinove erbe officinali provenienti da questa regione. Questo liquore è stato creato mescolando sapientemente fiori, frutti, erbe e radici come l'arancia, il fiore d'arancio, la camomilla, la liquirizia, la menta piperita e i semi d'anice, solo per citarne alcuni. Ogni ingrediente è stato selezionato con cura per creare una miscela unica e gustosa che offre ai consumatori un'esperienza davvero indimenticabile. All of these are digestivi designed to get your digestion going, contrasting with the aperitivi you have to get your appetite going at the start of the meal. (Nowadays, doctors realize that drinking liqueurs with high alcohol content is more likely to irritate your stomach than stimulate it… But, hey, they taste good.)

Review: Vecchio Amaro Del Capo Liqueur - Drinkhacker Review: Vecchio Amaro Del Capo Liqueur - Drinkhacker

A melange of aromas, it’s tough to describe exactly what you catch on the nose with Del Capo. I get rhubarb up front, with oily orange (juice and peel) close behind. As it develops on the palate, spicier notes come along, with some cloves, cinnamon, plus licorice and bitter root beer characteristics. The mix of sweet and bitter actually melds into a quite pleasing finish. At first it’s a bit of a jumble, but in the end it comes together nicely, a quite nice sipper as an after-dinner amaro. Another amaro made in the north of Italy, Fernet is at home in Piemonte. It includes cinnamon, chamomile, saffron and myrrh, and it’s aged for at least a year in oak barrels.

composto da acqua, alcool neutro, zucchero, infusi di erbe ed aromi naturali. Per la preparazione vengono fatte macerare per qualche giorno nell'alcool a 90° circa una ventina di ingredienti naturali tutti prodotti da piante che crescono in Calabria, tra i quali: mandarino, anice, arance, camomilla, ginepro, liquirizia, menta e issopo. Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie. Often, the heading is amari, from the Italian word for ‘bitter’… but there might be any number of sweet things – like limoncello or sambuca – or fiery things – like grappa.