Amaretto - A sweet liquor based on almond essence (Amaretto di Saronno is one of the most famous ) once made by the crushing of apricot seeds. It has an amber colour and a typical almond scent.

Centerba - Very strong amaro with a very bitter taste somewhat masking the high alcoholic content. It is based on an infusion of herbs (centerba means 100 herbs).

Cynar - Made from artichokes, bitter-sweet and mixes well with tonic water and Ice.

Grappa - Fermented from the peels, seed and stems of grapes, grappa is perfectly clear in color and of high alcoholic gradation. Is often flavored with pears, apples and even honey. Very popular in northern Italy and normally consumed as an after dinner digestive drink.

Limoncello - Limoncello at its best offers mixtures of lemon, lime and marine scents. Nowadays, limoncello is made in most parts of Italy, but the Sorrento version remains the most fascinating and genuine example.

Marsala - A 'vino liquoroso' with a wide quality range. Marsala wine is divided in dry, semi-dry and sweet categories and can be aged from 1 to more than 10 years.

Mirto - From Sardinia where myrtle thrives together with other plants like juniper and arbutus. Mirto has a garnet red colour and the best evokes other aromatic herbs as well as cocoa.

Nocino - This liqueur is made with green walnuts, together with the husks, which are crushed and placed in infusion in alcohol, spices (cinnamon and cloves for instance) and sugar. This process lasts between 40 and 60 days. Once regarded for its medicinal properties.

Sambuca - Sambuca is made with aniseed and white elder flowers. It is served as digestive, or, with the addition of water, as a long (and refreshing) drink. If you order this in a restaurant, you will typically see 3 coffee beans floating in it. Called Sambuca con la mosca (Sambuca with the fly) it signifys health, happiness and prosperity.