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With a history stretching back to the Middle Ages, many Italian spirits and liqueurs were first concocted by well-meaning monks for medicinal purposes. As a result, the exact mixtures of aromatic herbs, spices, fruits and distilled alcohol were often kept secret from the wider public. Although Italians drink spirits and liqueurs for pleasure instead these days, their ingredients remain shrouded in mystery – with centuries-old recipes guarded like family secrets.
From the pre-dinner ritual of aperitivo to the traditional after-dinner digestivo, spirits and liqueurs are an integral part of the Italian dining experience. Here’s our guide to Italy’s finest liquori.
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Everything you need to know
Spirits & Liqueurs in Italian Culture
Italian liqueurs are split into two main categories: aperitivo and digestivo. Aperitivi are typically bitter, lower-alcohol liqueurs, normally served alongside a salty snack in order to ‘open’ the appetite for the evening meal. Campari, Aperol, Cynar and vermouth are all popular aperitivi. In contrast, digestivi are higher-alcohol liqueurs sipped after a meal to aid digestion – think limoncello, sambuca, amaro or grappa. A new breed of spirit producers are also putting Italian gin on the map.
