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Enter Amaro, by the James Beard Award-winning writer Brad Thomas Parsons. I had a sneaking suspicion that a book with that title might contain answers, and wouldn’t you know, it did. Parsons’s excellent book contains far more than clarifying information, including recipes for aperitivo, classic, and modern cocktails, suggestions for cooking (and ye...

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Italy is not only and simply known for her fine wines, but also for a plethora of liqueurs and spirits we enjoy at times as an aperitivo, at times as an after-dinner digestive. Often, they become also important ingredients for some of our favorite desserts. Amaro Fernet Branca Made from the infusion of numerous ingredients, obtained from 4 continen...

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We have all been there. After engorging yourself on an enormous meal of meat loaf, mashed potatoes, green beans with biscuits and gravy, letting out that belt buckle two more notches just does not give enough relief from your indulgence. Death by chocolate cheesecake is offered, but that would just compound the misery. What is needed is what Europe...

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Yesterday, Amaro Montenegro, the award-winning Italian liqueur, hosted its much-anticipated 2019 international cocktail competition, The Vero Bartender, at Tales of the Cocktail in New Orleans. The annual competition crowned Zachary Sapato, of Minneapolis, Minnesota, as the most innovative and talented bartender in the U.S. Amaro Montenegro, a bran...

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Leftover wine from that party last eve? Don’t toss it – make these simple Italian cookies instead.  I first came to learn of these wonderful little cookies during a cooking class at Locanda Demetra in Montalcino.  Leftover wine from their dinner the night before was simply mixed with sugar, olive oil and flour to become these very tasty treats.  Th...

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Among Italian liqueurs we can find Nocino that is obtained from walnut husks placed in infusion. It is a distillation procedure customary of many European countries that gives a drink with an intense walnut flavour, but which in Italy has a much more remote tradition. From the ancient Romans we have learnt that the British population of the Picts u...

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Amaro, Italy’s signature bitter liqueur, is prized for all the barks and herbs that famously aid digestion after a big meal. But the spirit offers much more than its bitter reputation. “Each amaro is made with so many different ingredients—spices, roots, peels, barks, flowers—they have a lot of complexity on their own,” says Joe Campanale, owner an...

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In celebration of the world’s favorite Italian liqueur, Disaronno® Day will take place on April 19, 2019 and feature “The Longest Shift,” wherein the global bartending community will create one-of-a-kind cocktails from an exclusive drink list by Disaronno®. Starting at 7.30 p.m., this event will be celebrated in the following time zones and cities...

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Italians love to linger at the table, slowly savoring each course from antipasto to primi and secondi. Dessert, dolci, is also enjoyed leisurely and is often served in three parts. First the sweet itself, which is accompanied by a dessert wine; then espresso; and finally an after-dinner drink. “Having an after-dinner drink to aid digestion, a diges...

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Yes, I enjoy booze made from artichokes. Cynar (pronounced chee-nar) is an Italian liqueur that can be found in many Pittsburgh bars. It is made from 13 different herbs and plants, but the most notable is the artichoke.  The bittersweet liqueur has been around since the 1950s and it’s actually a relative newcomer into the world of amaros, aka bitte...

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