After yesterday's not-so-positive thoughts about Italy, I return today to reflect on all the wonderful things the country has to offer. One of these is the habit of having an after-dinner digestif, or digestivo, as we say.
I drew this on my kitchen table, waiting for my son to come home from the restaurant where he works. Amaro Lucano is a nice digestivo, with a mid-range bitter taste, comprised of a mixture of herbs, spices and alcohol. It can be enjoyed warm, at room temperature or on the rocks, with a twist of lemon. This product comes from Pisticci, in Southern Italy. Most of the commercial recipes for Italy's amari were crafted in the 1800s, although their origins go back to the experimentation of monks in medieval times.
If you'd like to learn more about these Italian bitters, see sommelier Carmine Caravaggio's interesting notes and photos here.