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Dec 18,2005 - Dec 25,2005 |
The final touch
The delicious tradition of after-dinner liquers
By Rita Simonetta
Originally Published: 2005-08-28
Italian after-dinner liqueurs add a final touch to any Italian feast. Each Italian region boasts its own digestive specialty and it's been approximated that there are over 300 different types of Italian after-dinner drinks.
They are made from a diverse range of ingredients including herbs, barks and fruit. Originally brewed by alchemists, many were also produced by monks in monasteries and would be given to followers or sold in order to support the monasteries. Eventually, the brews were prepared in people's homes to be shared on special occasions. To this day, their intricate formulas are guarded with fervour by their makers.
A popular type of digestivo is amaro. These bitters are said to improve the digestion by their powerful ability to get the gastric juices flowing. Some versions are only mildly bitter like Averna, one of the most popular digestives. Hailing from Sicily and considered the favourite of 19th century Italian kings, Averna hints of a slightly bitter chocolate and coffee taste.
Other amari are extremely bitter, so much so that they taste quite harsh and medicinal, and there's no mistaking their power to get the digestive track up and running. These strong bitters are usually accompanied by a glass of water for alternate sipping and much needed relief.
The most famous example of this powerful type of after-dinner bitter is Fernet Branca. The harsh and medicinal tasting Fernet comes in both regular and mint flavours. Both varieties of this spirit are considered to be an acquired taste and reserved for the most tolerant of taste buds. Italians have always sworn this its aggressive punch is able to cure digestive problems.
Fernet is made from spices and herbs that are cured in oak barrels. Its harshness will zap a stubborn stomach into proper working condition again. This rather healthy result is a consequence of its origins - Fernet was originally developed by a Swedish doctor. The Italian Branca brothers eventually perfected it in 19th century Milan.
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