Italian Liqueurs
Italian liqueurs, these drinks are very common in Italian daily life. Drink an alcoholic drink after a meal should help digestion.
Some years ago Italians used to drink whisky, brandy or other alcoholic drinks. Now they have turned to their own drinks, such as limoncello, mirto, grappa or even vin santo. Italian liqueurs are usually called in a very curious way: ammazza caffé, which means "kill coffee" as it is served after the coffee. If we consider the whole of Italy, the most commonly used is certainly grappa. It's a distilled drink that is made of Italian grape-skins. |
You should really try some of the delicious Italian liqueurs which are available to be bought online. Just click on the pictures to be sent to the shop and check them by yourself.
One of the most popular amongst Italian liqueurs is grappa. There are many types of grappa ... and of different qualities, just like any other product. There are the "simple" ones and the "barrique" ones that are matured using wood barriques.
Grappa Bocchino is one of the most known and traditional one in Italy |
Francoli Grappa di Moscato is crystal-clear with a peachy, honeysuckle, Muscat lusciousness. |
Grappa Julia Invecchiata has an unmistakably full and fresh taste. |
The next popular amongst Italian liqueurs, after grappa, is a specialty from the Amalfi Coast (that is now produced in almost all regions of South Italy) called Limoncello. It's a lemon liqueur made using the Sicilian type of lemon.
This limoncello liqueur is produced with the high quality lemons from the coast of Sorrento and Amalfi I.G.P. following the best and most ancient traditions of the region. |
Its quality makes it a special and unique drink: a classic for after a meal. |
Limoncello is a sweet liqueur that is enjoyed especially by women, who often find grappa too strong for them (I am one of those!).
There's another tasty liqueur that is typical of Sardinia (this one can only be produced here, and it has to have the quality seal to prove that it is prepared using the local, natural fruit called Mirto) that, other than being very tasty, aids digestion due to the natural properties of the Mirto plant.
One can still meet people who will ask for an amaro (bitter) after a meal. The most famous ones during the 80's were Ramazzotti, Cynar (made from artichokes) and Jagermeister (made from herbs).
In 1815, Ausano Ramazzotti, a herbal doctor, created in his shop in Milan, a tonic liqueur made from herbs and spices including gentian root, rhubard, cinnamon and the peel from Sicilian oranges. Today, Ramazzotti is still produced with the same ingredients and the same technique used by its inventor over 180 years ago. |
A refreshing amaro or bitter. |
Jagermeister, meaning hunt master is a German bitter liqueur. Dating from the seventh century it is made of a complex blend of 56 herbs, fruits and spices and should be served icy cold.
|
In Tuscany, it is common to finish a meal dipping cantuccini (the traditional biscuits originated in Prato) into vin santo, a sweet, typical Tuscan white wine.
More about Italian liqueurs and drinks:
Return from Italian Liqueurs to Italian Drinks
Return from Italian Liqueurs to All About Italian Food homepage
Welcome to my Italian corner to share info, tips and recipes regarding Italian food and culture,
Copyright © 2008-2012 All-About-Italian-Food.com. All Rights reserved
