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Gastronomy
Fruit in syrup and alcohol Biscuits and Amaretti Spreadable terrines Nougat Alcoholic sugars Chocolate Honey - jams - compotes and spreads Cured meats Pasta, rice and baked goods Caviar, salmon, tuna and anchovies Hazelnuts and hazelnut products Jars and oil-preserved foods Sughi e Salse Oil and vinegar Cheeses Babà
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Heading title
The essential accessory for Champagne lovers.
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Wooden Boxes
Decorate your home in style with one of the magnificent wooden boxes from the most important manufacturers.
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Bitters and fernet
Amari and fernet are among the most traditional categories of Italian liqueurs, closely linked to after-dinner drinking and aperitivo culture.
They are made by infusing herbs, roots, spices, and citrus in alcohol, often following secret recipes passed down over time.
Amari offer a wide range of styles, from smoother and balanced to more intense and bitter, while fernet is known for a stronger, more herbal and balsamic profile.
Aromatic profiles include medicinal herbs, spices, roots, citrus, and menthol or balsamic notes.
On the palate, they are complex and persistent, with a balance between bitterness, alcohol, and sometimes a touch of sweetness.
They are traditionally enjoyed neat as digestifs but are also used in modern mixology.
In this category you will find a selection of amari and fernet from reliable producers representing tradition.
