Amaro, and Amaro, and…Amaro

So here’s my third post involving amari in almost as many days.

For the past few weeks I’ve been corresponding with one of my readers, Lucio Tucci, a bartender living in Treviglio, near Bergamo, Italy. After reading my last post on mixing with Nardini amaro, he sent me a link to a site in Italy dedicated to amari. I thought I’d share that link with all of you. Appropriately enough, the site is called “Amari” and the URL is:

Though the site is completely in Italian—you can use bablefish to get it crudely translated—it’s totally worth exploring. Among other things you’ll find a list of common amari brands and producers, typical amari ingredients (and their purpose), and a collection of vintage poster art, though all you get are thumbnails of them. There’s even a set of amari recipes, though in bablefish translation they aren’t particularly easy to follow. Sadly, it obvious that the site hasn’t gotten much love from it’s creators in a few years. Still worth a visit.

Lucio also sent me a booklet from Nardini on their various products, including their amari. I’m trying to find out if it’s OK to post it on my site for you to download. Once I get that figured out, I’ll update this post.

Thanks to Lucio! Mille grazie per tutto il amari!


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