A bitter liqueur, please.
A-ma-ro — three syllables, stress on first.
After dinner when you want a digestivo (digestif) — Italy produces hundreds of regional bitters made from herbs, roots, and citrus.
'Amaro' literally means 'bitter'. It refers to a wide category of herbal liqueurs drunk as digestifs. Famous examples: Averna (Sicily), Montenegro (Bologna), Fernet-Branca (Milan), Bàrolo Chinato (Piedmont). Each has a distinct character.
Avete il Fernet-Branca?
Do you have Fernet-Branca?
The most medicinal-tasting amaro — intensely bitter, herbal. Very popular in Milan and Argentina.
Un Montenegro, per favore.
An Amaro Montenegro, please.
Sweeter and more approachable than Fernet — a good starting point for amaro beginners
Qual è il vostro amaro della casa?
What is your house amaro?
Many bars produce their own amaro — always worth trying the local version
Italy has over 200 regionally distinct amari, each reflecting the herbs and traditions of its origin. The Italian phrase 'fa bene allo stomaco' (good for the stomach) accompanies every amaro offered — whether or not this claim has scientific basis. The digestivo is genuinely believed to aid digestion and has been taken after meals for centuries.