In the Italian language, amaro means bitter (plural Amari) and is a popular herb-infused liqueur with a very long history. Monks and ancient pharmacists developed drinks through the distillation of medicinal herbs and roots to find a way to cure some illnesses. In the ‘900, amaro became an iconic drink thanks to commercials using aphorisms destined to remain in the Italian culture for years.
On the occasion of the VI Week of Italian Cuisine in the World, the Istituto Italiano di Cultura in Sydney (Italian Cultural Institute of Italy’s Ministry of Foreign Affairs), in collaboration with ITA – Italian Trade Agency – Sydney and the Italian Chamber of Commerce and Industry in Australia, has presented a degustation of seven Italian Amari. The Host, Federico Malavenda (Bar Manager at Bistecca Restaurant in Sydney), talked about the connection between Amari and the Italian eating habits, and how Amari are made in different parts of Italy, explaining their differences in notes and scents based on the regions’ indigenous ingredients.
In the last decade, Amaro has entered the world of aperitifs often served in a tumbler with a few ice cubes and garnished with citrus peel or herbs such as rosemary. Amari are now found even in more complex and intriguing cocktails. Amaro is on the rise also in Australia, but the category certainly is still to be explored.
