The Italian liqueur tradition dates back to the Middle Ages, when blends of herbs, spices and fruit, alcohol and sugar, were served as curative medicine.

The Bel Paese boasts a very long series of liqueurs, of all kinds and all flavors. 

Cousin to the aperitif, a digestif (digestive) is part of the interesting etiquette of the Italian dining culture. Traditionally offered after dinner, it is believed to aid the digestion. It is the perfect way to encourage the flow of conversation to continue while becoming a connoisseur of the most authentic Italian liqueurs.  Frangelico, Genziana, Passito, Nocino with their ingredients, stories, believes are some of the protagonists of this one of a kind experience. 

An experience representing a fascinating journey through flavors, aromas and local traditions. 

An Italian spirits expert will lead us to the discovery of the numerous labels and different types of Italian liqueurs, produced from North to South .