When we say Amaro Ramazzotti, we are not talking about any bitterness, but of a quality story that continues from 1815, still following the same recipe created in Milan 200 years ago. The secret of so much longevity is a perfect combination of 33 herbs and spices, carefully selected and coming from all over the world, grouped in a secret recipe handed down from generation to generation, which allows this bitterness to have an unmistakable and unique taste. Water, pure alcohol, untreated orange zest, herbs and sugar, this is the identity card of a bitterness that, for two centuries, has continued to delight the end of the Italian meal.

Bitter is obtained from the maceration of at least 33 varieties between herbs, spices and roots. The preparation method constantly respects the original recipe of 1815, still secret. Among the main ingredients, the orange peel of Sicily, the star anise, the cardamom and the cloves, which are reduced to powder and mixed with caramelized sugar and alcohol. It has an alcoholic gradation of 30% in the classic version and 32% in the Ramazzotti Menta variant.

In 2010, Amaro Ramazzotti started a faircase project in Kerala for the purchase of herbs and spices in order to support small local producers and promote a food model that respects the environment, traditions and cultural identities.

The purchase of raw materials takes place through the PDS Organic Spices - organic production unit of the NGO Peermade Development Society - guaranteeing them, at the same time, a agricultural, commercial and financial training program. A project developed together with two internationally recognized organizations: the Planet Finance NGO, activates in 80 countries with micro-family projects and the German federal company Giz.

In 2012 Kosher was declared

Bitter is mainly consumed smooth or with ice, as a digestive after meal. It can also be tasted as an aperitif, with carbonated water and a slice of lemon.

In addition, some cocktails use the product as a base:

-The Ramatonic, is a long drink with a bitter of Ramazzotti and tonic water

-The 1815, in honor of the year of birth of the company, mixed with Ginger Ale and served with a slice of lemon and one of orange

-The High Tea in Milan involves the use of the amaro, together with Lucano, Cynar, lemon juice and tonic water

-The Friar Minor sees him mixed with Bourbon, orange juice and soda clubs.

Agency

The bitter Ramazzotti was produced for the first time in Milan in 1815. It was born as ""Amaro Felsina Ramazzotti"" to a secret recipe by Ausano Ramazzotti (Bologna, 1791 - Milan, 1866), a Bolognese pharmacist who moved to Milan at the beginning of the 19th century . It was the first aperitif not to have wine as a base.

In 1848 Ramazzotti opened a bar in via Santa Margherita, where the bitter Ramazzotti began to serve.

In 1985 the company was sold to the French group of Ricard Ricard.

In 1994 the Lainate plant was closed and the production moved to the Canelli plants, in the province of Asti.

PernoD Ricard is a French multinational specialized in the manufacture and distribution of wines and alcohol. It has 350 brands: the main ones are in the Champagne Mumm and Perrier Jouet, in Cognac Martell, in Whiskey Jameson, Chivas Regal, Ballantine's, in Vodka Absolut, in the bitter bitterness Ramazzotti. The PernoD Ricard Group was born in December 1975 from the merger of two French companies, PernoD (created in 1805 and based in Créteil) and Ricard (founded in 1932 and based in Marseille), two famous brands of anice aperitifs. The group has a strong growth in which the most significant stage is the acquisition in 2001 of the production of wine and alcohol of the Canadian group Seagram, put on sale by Vivendi Universal following the merger between Vivendi and Seagram in 2000. In 2003 The turnover touches the 3.4 billion euros becoming the third group in the world in the alcohol sector.