The conventional end to an Italian meal, the digestivo, or after-dinner drink, traces its origins to the popes and princes of the Renaissance and beyond, but recently struck root in the Lakes Region, where Frank Marino, a patent agent, has turned a family tradition into a fledgling enterprise.

Marino has begun producing Morecello, an infused liqueur akin to the commercially more ubiquitous "limoncello," made from the blackberry, or, in Italian, "mora." He said that for generations his family made the drink at home, and brought it to America in 1917 when his grandfather arrived from Sicily, which along with Calabria, Sardinia and the Amalfi Coast is known for liqueurs made from fresh fruit.

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Source: http://www.laconiadailysun.com/