History

Created in 1894 by Pasquale Vena, a pastry chef and biscuit maker in Pisticci, Basilicata. The recipe was developed in the back room of his cookie shop and quickly gained popularity among locals. The Vena family kept the business running through both World Wars, and in 1965 it received the warrant of 'Official Supplier to the Royal House of Savoy'. Still family-owned, it remains one of Italy's most beloved amari.

Manufacturing Method

Produced using more than 30 herbs and spices, including gentian, angelica, clary sage, and holy thistle. The botanicals undergo a careful selection process before being macerated in a neutral spirit base. The infusion process follows a secret family recipe passed down through generations. After maceration, the liquid is filtered and bottled at 28% ABV.

Origin

Originally produced in Pisticci, Basilicata, Italy, though production later moved to a larger facility in Pisticci Scalo. The recipe reflects the regional herbs and spices available in Basilicata, contributing to its unique character among Italian amari.

Taste Profile

Offers a complex balance of sweet and bitter elements. Initial notes of cola and caramel lead to hints of mountain herbs and citrus. The mid-palate reveals subtle spice notes including cinnamon and nutmeg. The finish is bittersweet with lingering notes of chocolate, coffee, and herbs. Known for its smooth texture and balanced bitterness that's neither too aggressive nor too subtle.