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Amaro Averna is an Italian liqueur in the amaro category produced in Caltanissetta, Italy. It is named after its inventor, Salvatore Averna, [1] who invented the recipe in 1868. This drink is produced on the Island of Sicily and is considered a traditional drink.
Limoncello (Italian: [limonˈtʃɛlːo]) is an Italian lemon liqueur mainly produced in southern Italy, especially in the region around the Gulf of Naples, the Amalfi Coast and Sicily. It is the second-most popular liqueur in Italy and is traditionally served chilled as an after-dinner digestif. It is also a popular homemade liqueur, with ...
Amaro is flavoured with several (sometimes several dozen) herbs and roots. Some producers list their ingredients in detail on the bottle label. Herbs used for flavouring may include any of the following: gentian, angelica, cardoon, cinchona (china), lemon balm (melissa), lemon verbena (cedrina), juniper, anise, fennel, zedoary, ginger, mint, thyme, sage, bay laurel, citrus peels, liquorice ...
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In the Italian pudding zuppa inglese, sponge cake or ladyfingers soaked in this liqueur are a major ingredient. [ 1 ] Alkermes was a modification of an 8th-century potion confectio alchermes , a tonic composed of raw silk , apple juice , ground pearls , musk , ambergris , gold leaf , rose water , cinnamon, sugar, and honey .
Campari (Italian: [kamˈpaːri]) is an Italian alcoholic liqueur, considered an apéritif of the amaro variety, obtained from the infusion of herbs and fruit (including chinotto and cascarilla) in alcohol and water. It is a type of bitters, characterised by its dark red colour.
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Sicilian arancini. This is a list of Sicilian dishes and foods. Sicilian cuisine shows traces of all the cultures which established themselves on the island of Sicily over the last two millennia. [1] Although its cuisine has much in common with Italian cuisine, Sicilian food also has Spanish, Greek and Arab influences.