From a secret recipe dating back to 1873, this comes from central Italy on the Lazio/Abruzzo border. Aromatised with local herbs and botanicals such as red rhubarb, this is a sweeter style of amaro that gives it a pleasant, lingering stickiness which is balanced by a bitter edge and complex, engaging aromas of orange peel, citrus zest, leafy herbs, balm, savory, and bittersweet.