Bitters of Bergamo: Quality and Refinement
Bitters are alcoholic beverages made by infusing herbs, roots, fruits, or spices in alcohol, with the addition of sugar and other ingredients to balance the flavor. In the Bergamo area, the tradition of making amari has a thousand-year history. As early as the Middle Ages, herbalists and artisan workshops produced decoctions and infusions with digestive and healing properties, often used to soothe ailments such as indigestion or to promote circulation.
Bitters of Bergamo represent a perfect blend of history, passion, and tradition. Every sip speaks of the beauty and authenticity of the Bergamo province, where nature and craftsmanship come together to create a unique product. After a dinner with family or friends, it's not uncommon to end the evening with an amaro, enjoyed to aid digestion and spark conversation. Furthermore, in many traditional trattorias and osterias, amari are served as a symbol of hospitality, a way to welcome guests and offer them a taste of the local history and culture.
Amaro Elisir San Pellegrino
Among the most historic and iconic Bergamo bitters, Amaro Elisir San Pellegrino is made from a recipe that blends aromatic herbs and spices, resulting in a bold, aromatic flavor and a perfect balance of sweetness and bitterness. It's a product that embodies the charm of a centuries-old tradition.
Article by Giorgio Lazzari (Secretary of the Valcalepio Wine and Bergamo Flavours Route) published in L'Eco di Bergamo on 07/03/2025, in the Flavours & Pleasures section.
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