Sicilian Organic Artichoke Amaro: How It's Made and How It Tastes

When the plant becomes gentle medicine

Artichoke (Cynara scolymus) has been used for millennia as a digestif and liver protector — Romans ate it at the end of meals to "clean" the liver after sumptuous dinners. Folk medicine met the liqueur-making craft in the late 19th century, when modern Italian amari were born. Our Organic Artichoke Liqueur fits this tradition with a clean formulation: only four ingredients, no artificial flavourings, 28% ABV.

How it's made

We use Italian organic artichokes, leaves and flowers, infused in hydrated alcohol for several weeks. This slow step extracts the two key compounds:

• Cynarin — the characteristic vegetable bitterness of artichoke, with choleretic effect (stimulates bile).
• Cynaropicrin — another bitter principle with digestive properties.

After filtration, we add pure water and organic cane sugar. The balance between bitter and sweet is calibrated to be pleasant, not punitive — as an amaro meant to be enjoyed should be.

How to serve it

• End of dinner, room temperature — tradition: 30-40 ml in an amaro glass.
• With ice in summer — after a seafood lunch by the sea.
• Sicilian Hugo — 30 ml artichoke liqueur, prosecco, soda, Sicilian mint leaves.
• On chocolate ice cream — the vegetable bitterness enhances cocoa.
• "Herbal" corrected coffee — a teaspoon in espresso.

Certified organic

Artichokes from Sicilian organic farming, pure hydrated alcohol from organic cereals, organic cane sugar. Certified IT BIO 006.