Description

The history of bitter is deeply linked to the Italian liquor tradition, where herbal, root and spice infusions have always played an important role, rooted in the herbal and digestive remedies of medieval monastic culture.
In the 19th century, when the Italians began to develop more complex versions of these drinks, the modern concept of bitter took shape, transforming into a commercial product designed for palate enjoyment and as an aperitif.

Between his pages full of notes, Ferdinando blended ingredients with an intense soul until he came up with his own recipe in 1905 a bitter with a strong character dictated by the wormwood, the energy of sweet and bitter oranges, the delicacy of elderflower and orange blossom, the aromaticity of chamomile, the liveliness of karkadè and the spicy touch of pink pepper.
As with his other creations, this recipe with its intense aromatic profile will remain secret.

Bitter Ferdinando is perfect for mixing in classic and innovative cocktails, but can also be sipped alone to appreciate its sensory depth.

Botanicals: wormwood, bitter and sweet orange, elderflower, chamomille, karkadè, pink pepper