Among its numerous typical products, Puglia boasts alcoholic beverages such as rosolio and amari, very popular and beloved in this region.
The rosolio It's a liqueur. It's also called "the liqueur of the past" because its origins are very ancient: it appears to have originated around 1600 in some convents when they visited important guests. Others claim it originated at the court of Catherine de' Medici. Whatever its origins, its name is very curious. It seems the word rosolio could derive from the Latin "ros solis," meaning "sun dew," or even from the fact that it is made from rose petals. In fact, classic rosolio was made by macerating and infusing rose petals in alcohol. Today, however, many different types of rosolio are produced, using aromatic herbs or fruit, resulting in a drink with a delicate aroma.
The bitter Instead, it's a particular alcoholic beverage, highly flavored and used primarily as a digestif. The term "amaro" refers to the herbs used, which have a bitterish flavor. Originally, amaro was used as a medicine to stimulate children's loss of appetite.
Today, Italy is the world's largest producer of bitters. Each region and/or city has its own unique recipe. For example, in Puglia, one of the most famous is Amaro del Gargano. It is made by infusing citrus peels, olive leaves, and plants from the Gargano area in alcohol; its color is brown with reddish highlights.
Apulian bitters are another very famous bitters from this region. They're made with 40 aromatic herbs, including aloe, wormwood, and mint.
Whether rosolio or amaro, these alcoholic beverages are perfect for enjoying in company after meals and represent an ancient tradition.
Source: Nonno Michele Editorial Staff