Caffo Vecchio Amaro Del Capo Liqueur 70 cl

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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 This bitter is made by Gruppo Caffo 1915 in nearby Limbadi, a town on the southern side of Mount Poro, Province of Vibo Valentia. A result of many years of experience and research with the area’s traditional recipes, the Vecchio Amaro del Capo was introduced in the 1970s and has since gained a national and international reputation. Classified as a medium amaro, it’s 30% alcohol by volume (abv) and full-bodied. As with any amaro, you can serve it straight or with a little ice; add a twist of lemon or orange if you like. Old publicity poster for this amaro, photo credit: Public domain Vecchio Amaro del Capo

Amaro del Capo fatto in casa: la ricetta per un liquore dal Amaro del Capo fatto in casa: la ricetta per un liquore dal

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.A mix of twenty-nine herbs, flowers, fruits and roots from Calabria’s beautiful land, blended to provide an intense experience of pleasure: the bittersweet taste of oranges, the delicacy of orange blossom and chamomile, the intensity of liquorice, peppermint and aniseed. All combined in a single, unique and secret recipe. Ramazzotti may have made his name in Milan, but his hometown has its own famous amaro too. Bologna’s brainchild is Amaro Montenegro, named in honor of Elena of Montenegro, wife of King Vittorio Emanuele III. Montenegro is fairly light in color, taste and, at 23%, alcohol volume, making it (maybe too) easy to drink as is or with ice. Alternatively, try a Montenegroni. Amaro Lucano From the south to the north and the hot to the cold. Braulio is an alpine amaro with warming qualities to match, developed in the 19th century by another pharmacist – this one in Bormio, a town in Valtellina in the mountains of Lombardy. Braulio’s factory was still in family ownership as recently as 2014, when it was bought by the enormous Campari group. it) « Il vecchio Amaro del Capo premiato in Germania come “leader” tra i liquori alle erbe», sur giornaledicalabria.it, 11 juin 2016 (consulté le 16 février 2022).

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

Il “Gruppo Caffo 1915”, azienda guidata da Pippo Caffo e suo figlio Sebastiano, è stato protagonista, negli ultimi decenni, di una fortunatissima ascesa che l’ha portato a espandersi dalla Calabria a diversi mercati internazionali. 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. 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! 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] Amara P.S. Some of the newer bitters garnering praise include Amaro Jefferson from Montalto Uffugo, Amaro Rupes from Rocella Jonica and Képhas, a digestivo grecanico from Bova, the Greek area of Calabria, but as bitterly as I would have liked to include them, they will be for a future blogpost.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. Carla Esposito, una giornalista appassionata di moda e consulente di immagine. Sono felice di condividere con voi un po' di me e del mio lavoro nel mondo della moda. 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. Il testo è disponibile secondo la licenza Creative Commons Attribuzione-Condividi allo stesso modo; possono applicarsi condizioni ulteriori. Vedi le condizioni d'uso per i dettagli. 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.