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.

Vecchio Amaro Del Capo Liqueur | Master of Malt

For some mixology, why not have a go at an Italian Sangria? The recipe suggests using the very fine Barolo chinato, but any red wine will do. [Amaro Lucano. Photo credit: By AlMare - Own work via public domain] AmaraThis 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! 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. 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. 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. Rischi per la salute: preparare l'amaro del Capo in casa può comportare dei rischi per la salute se non si seguono i giusti protocolli igienici e di conservazione degli ingredienti. Ad esempio, l'uso di erbe o spezie scadute o conservate in modo errato può provocare intossicazioni alimentari o allergie.

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

If you go to an Italian restaurant – a good one, anyway – you’ll notice at the end of the menu, near the coffee and desserts, a selection of after-dinner drinks. The Amaro del Capo has a sweet flavor with a rich aftertaste. The recipe blends twenty-nine herbs, flowers, fruits and roots from the area, including mandarin, sweet and sour oranges, anise, chamomile, juniper, licorice, mint and hyssop, and has an alcohol content of 35%. The digestif is quite pleasant and as mentioned above, can be the type “taken” by older women who claim not to drink. 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.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.