All these awards led Francesco to redesign the label, incorporating all its certificates and prizes. After the untimely death of Francesco, his wife Anna Maria took over the company.

If you can’t find Averna Amaro try Amaro Ramazzotti, Amaro Ciociaro or Amaro Montenegro. Lemon Soda But it wasn’t until the Middle Ages when amari really started to take root. The development of amari came from two very unlikely fields: religion and medicine. Monks would prepare an amari-like drink from herbs in their monasteries and use it as a health elixir. For centuries, amari persisted as a best-selling health tonic, and was sold in most pharmacies and monasteries across Italy.In 1802, Salvatore Averna. [2] was born into a family of drapers. Growing up in Caltanissetta, he became one of the most active members of the community, a justice of the peace and benefactor of the Abbey of the Holy Spirit. Here, following an ancient tradition born in the fortified Benedictine abbeys and spread to Europe through the Cluniac and Cistercian monasteries, the monks produced an elixir of herbs that was pleasant despite being "bitter", and was popularly thought to possess tonic and therapeutic properties. In 1859, as a token of gratitude, fray Girolamo, prior de la Abadía de Santo Spirito gave Salvatore the recipe for the infusion. In 1868 he began producing Averna for guests at his home. [1] Fratelli Averna, Caltanisetta, 1911

Amaro is an herbal liqueur produced from a neutral spirit or wine base and macerated botanicals, including barks, roots, herbs, fruit peels, and more. Northern Italian expressions tend to be more alpine-influenced and piney, whereas southern Italian expressions fall on the richer, more citrus-driven side of things. For piney, refreshing amaro, many pros reach for Piedmont-based Braulio, Varnelli, or Nonino, with Averna coming in as an accessible, easy-to-find Sicilian option. Tartufo amaro is produced in Umbria, Italy, which is a region known for truffles. The truffles act as a defining ingredient, and the resulting bottles usually have an ABV of about 30%.

Averna is produced in Caltanissetta, Sicily. Like many historic amari, it has a proprietary recipe, but known ingredients include pomegranate, the essential oils of bitter oranges and lemons, and Mediterranean herbs. The botanicals are mixed and infused into pure alcohol, then combined with water and sugar. Then the liquid is filtered and mixed again with more of the same ingredients. It’s left to stand until blended and bottled at an ABV of 29%. What we do know is that most amari are made by macerating herbs, botanicals and/or citrus peels. This maceration is done in alcohol of some kind, but usually wine or a neutral spirit that won’t compete with the flavors of the herbs and botanicals. Sugar syrup such as caramel is sometimes added for extra sweetness before the mixture is aged, usually from one to five years.

In 2014, the Campari Group acquired 100% of Fratelli Averna. The transaction was worth €103,750,000, made up of a price of €98 million and a net financial debt of €5.75million. [4] Overview [ edit ] Generally speaking, no. Amaro translates to bitter in Italian, and while some amari can certainly boast sweet notes, the overarching profiles of these herbal liqueurs tend to err more on the bitter side of things. Known for its distinct hate it or love it bitterness and rich flavor, Averna is often enjoyed as a digestif, consumed after a meal to aid in digestion and to savor its delightful taste.The obvious special ingredient is the amaro. Let’s chat about it a bit, shall we? More about Amaro and Averna