Grandpa Marcello Soldatini, who worked as a distiller in Genoa, used to prepare numerous traditional liqueurs, including this amaro made using medicinal plants, spices, and citrus fruits.
In 2013, Giorgio has reinvented this recipe with a modern twist, by adding more sought-after ingredients, such as nearby Ligurian-grown basil and Chinotto di Savona oranges, and accentuating the bitter notes thanks to the help of Cinchona calisaya bark and artichoke. All the infusions that make up the amaro recipe are obtained directly from plants, citrus fruits and spices through long macerations in infusion at room temperature or with a cold extraction using the 100% Italian Naviglio Extractor technology.
Summer punch recipe ( In Italian )
| Raw material: | INGREDIENTS: Hydroalcoholic infusions of medicinal plants, spices and citrus fruits, alcool, water, sugar. |
| Aging: | Infused for a minimum of three months in glass demijohns and stainless steel drums. |
| Alcohol: | 30 % |
| Type of bottle: | 500 ml |
| Organoleptic test: | Colour: Amber. |
