Marzadro, Trentino, Italy
An old recipe from Trentino traditions. In the 1950s Sabina and Attilio Marzadro would pick all of the aromatic herbs for this Amaro by hand. Made via cold maceration for 20-30 days. The main herb is Rabarbaro Alpino, which gives the Amaro its color and a fresh bitter taste. Other herbs include Cardo Santo, Finocchio, Genziana maggiore and Vite bianca.
This Amaro comes in cases of 4 bottles.
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