Amari

The bitterness of the Sicilian tradition.

Still prepared respecting the secret recipe of 1815. Obtained from the maceration of 33 varieties of herbs, spices and roots.

Italian bitter produced with the bark of "China Calissaia" and a mixture of herbs and aromatic essences.

Calabrian herbal liqueur, the result of an ancient Calabrian recipe which was later reworked and improved.

Fernet-Branca is an Italian bitter made up of 27 herbs and spices from four continents

Amaro Montenegro is an Italian amaro produced for the first time in 1885. Its production takes place in the San Lazzaro di Savena plant.

Sambuca is a classic civitavecchiese liqueur, made from the processing of aniseed. Created by Luigi Manzi in 1851. The most famous is certainly the one produced by Molinari-

Classic limoncello to be enjoyed cold even with tonic water.

Weight kg 1

Precious blend of selected coffees from organic farming with aromatic notes and velvety cream

70% Arabica

Blend of selected coffees for an espresso with an intense flavor and a compact cream

60% Arabica

Traditional blend for a classic Italian espresso with a strong body and consistent cream

50% Arabica