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The “amaro” is an aperitif or digestive aromatic, bit or a lot marked by the typical bitter taste. The writer and journalist Paolo Monelli defines the amaro as "vermouth without wine”. while the vermouth is a flavored wine. Amaro is a flavored liqueur, enhanced by plant component and medicinal herbs. The two basic stages for the preparation of the amaro are infusion and distillation. Herbs and roots infused in a certain dose, then are shuffled, minced, powder, and immersed in a water-alcohol solution and let it soak for several months. The preparation is then decanted to bring clarity and then combined with the liquid came out from the distillation, ready to make a path of preparation in common. [Source: Wikipedia]
