Amaro, the bittersweet herbal liqueur, has a fascinating history that stretches back to the Middle Ages. Originally crafted by medieval monks and pharmacists, these herbal concoctions were used for their medicinal properties. Similar liqueurs have traditionally been produced throughout Europe. There are local varieties in Germany , Switzerland, Hungary, Slovakia, Czechia, the Netherlands, and France; however, the term amaro (meaning bitter, itself) is generally applied only to Italian products of this type.

Please also see the section on aperitifs, often intertwined with Amaros.
Amaro is traditionally made by infusing grape brandy with a (usually secret) mix of herbs, flowers, aromatic bark, citrus peel and spices. A blend that can include anything from cardamom to elderberry flowers. Then it’s sweetened with sugar syrup and aged, sometimes for years.