FEB.MAR 2014
XVI
Renato Ratti
Marcenasco
Barolo DOCG
The grapes used to produce this Barolo
come from the first vineyard purchased
by Renato Ratti, in 1965. The wine
made from Nebbiolo grapes sun, it
shows a beautiful garnet red color, a
pleasant aroma of licorice and tobacco,
and full-bodied and elegant. It lends
itself to a long aging.
Pairings
Red meat skewered and grilled, game,
mature cheeses
AT PAGE 46
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By Nicolò Regazzoni
F.LLI AVERNA
AMARO AVERNA
Amaro Averna is born from the
infusion of herbs, roots and citrus,
according to a secret recipe of 1868.
Velvety on the palate, Averna has a
round taste and enveloping and gently
citrusy scent that is reminiscent of
the warm lands of Sicily. It is unique
product and bittersweet balance. A
perfect liqueur to taste pure, but that is
not it. Amaro Averna is characterized
by an excellent mix ability fact, thanks
to its harmonious and balanced
formula.
CASONI
BRAULIO
Braulio is the bitter alpine birth. Its
13 herbs, mountain water and aging
in oak barrels in the cellars of Bormio
bind him indissolubly to the area and
make it a highly recognizable. Amaro
Braulio is pleasant to sip - the alcohol
content is 21 degrees - has a full body
and strong identity. It is characterized
by the amber color, the taste for
wraparound and balanced, fresh but
very spicy, and the unmistakable
aromatic bouquet. The uniqueness
of Amaro Braulio is given mainly
by natural herbs - including yarrow
nutmeg, Gentian and the Juniper - who
at the time of the tasting are clearly
perceptible to the taste.
Lucano 1894
AMARO LUCANO
It is the result of the skillful blending
of more than 30 herbs.
These include Absinthe that aids
digestion by acting on the stomach
and liver flavoring and preserving
antiseptic properties; Angelica, also
known as the herb of the angels to
the beneficial properties, tonic and
calming, and the elder who helps the
circulatory system and purification;
Gentian, ideal to aid digestion after
a full meal. The Ruta, which retains
soothing and antispasmodic properties
and Aloe, which has antifungal
effects, antiemetic and inflammation,
also stimulating cell renewal and
regeneration, slowing down aging.
DISTILLERIA BONOLLO UMBERTO
Of Amaro
Born from the infusion of herbs and
balsamic with Grappa Barrique Of
Amarone is a sensory experience and
exclusive, as well as unpublished. It is
also the result of research and of the
innovation of the historic distillery
Padua. The Bitterness Of presents fresh
citrus tones that give way to the more
typical herbal notes and hints evolve
into warm and intense characteristic of
Grappa Barrique Of Amarone, grappa,
which in turn represented an evolution
of grappa.
FRATELLI CAFFO DISTRILLERIE
Vecchio Amaro del Capo
To be served chilled to -15 ° C, the
heat sensation in the mouth soon
leaves room for a moderate freshness,
not overcome by the light hotness.
The discrete body of this enhances
a bitter sweetness but contained net
overlooking the bitterness. The aroma
is of good intensity, with an excellent
balance between floral and fruity notes
(lemon and orange peel) and vegetal
flavor and spicy (balsamic, ginger),
slightly dominant.
F.LLI BRANCA DISTILLERIE
FERNET BRANCA
The recipe for this blend of 27 herbs,
spices and roots from four continents
was born in 1845. The taste of this
historic route passes through three
stages digestive bitter. A first sip to be
heated in the mouth for a few seconds
turns the bitter notes of Colombo and
Aloe, and the unmistakable note of
Gentian.
A second sip reveals the unmistakable
taste of spicy Zedoary and the full
body of Chamomile. On the third
sip prevails balanced by the bitter
aftertaste of spicy myrrh.
VIGNA AI SASSI
Fresco Amaro
It is the result of an original recipe,
based on the use of pure herbs and
spices that give a flavor and savory,
enriched and ennobled reaching from
grapes. Amaro elegant, taste fresh
and firm, balanced and pleasing to all
palates, it is ideal to be enjoyed chilled
or with ice after meals. Eleven herbs
make up this liquor: Rhubarb, which
has high digestive properties, Gentian,
Absinthe, which has a bitter tonic and
digestive properties, the Yarrow, the
Mint, the bitter orange and sweet, the
centaury, with an intense bitter taste,
the Roman Chamomile, Thyme and
Plantain.
PERNOD RICARD
AMARO RAMAZZOTTI
The main components of the taste
of this bitter born in 1815 are sweet
oranges of Sicily, bitter oranges from
Curaçao, star anise and cardamom. 33
are all the herbs and roots that make
up the recipe.The taste is full-bodied,
with a pleasantly bitter aftertaste
and leaves a pleasant after taste.
Amaro Ramazzotti has been awarded
the Flavor of the Year, awarded to
food by consumers directly tested in
specialized laboratories in sensory
analysis and judged to be of excellent
flavor.
4(.(A05,
