Always wondered how Italians can eat several courses from bruschetta to pasta to big chunks of meat to tiramisu and then some? The key is to eat slowly and finish the meal with the right drink. After that cheese platter there’s a quick espresso with plenty of sugar to wake you up, followed by a […]
I can’t get enough of this brightly coloured bitter cocktail, made with equal parts of Campari, sweet vermouth and gin. Thankfully, Negroni Week is about to start, which is the perfect excuse for you all to reacquaint yourselves with this exquisite drink – or indeed be bold enough to try one for the first time! […]
Before we look into Italian bitters, let’s recap a little. In part 1 we explored Italian Amari. Amaro is a bittersweet herbal liqueur which is especially popular in Italy. It is mainly served neat as an after-dinner drink, allegedly because of its medicinal benefits. Amaro means bitter, but Italians do not use the word amaro […]
Recently I’ve been spending a lot of time in Italy, so what better reason to write about Amaro and other bitter liqueurs Italians love to drink? You may be familiar with Italian aperitivo culture, where most drinks (including cocktails) are made with bitters such as Campari or Aperol. Digestifs, on the other hand, are mainly served neat or on the rocks and are more intense in flavour.