This is a strong bitter liqueur made by the prolonged infusion of many different herbs and spices.
This liqueur is traditionally served at the end of a meal. It aids in digestion and cleanses the palate.
- INGREDIENTS: Water, alcohol, vegetal extract infusion, natural flavors. Colored with caramel (E150b).
- USE: It is usually served as a digestive after the meal, but can also be enjoyed straight at room temperature, with ice, with coffee.
Reviews – 91 Points – International Review of Spirits – Gold Medal – Exceptional
“Hazy golden yellow emerald color. Bright aromas and flavors of lemon zest and oil with a satiny, tangy, fruity sweet medium-to-full body and a warming, nuanced, long finish with notes of honey and lemon gelato. A sensationally vibrant and pure limoncello.”
Fernet was born the 17th century near Milan. In the local language “fernet” (fer net) means clean iron, referring to the hot iron rod, that used to be soaked in the alcoholic infusion, to make it shining. Fernet is therefore an infusion and not a distillate, it belongs to the chine and amari family.
Fernet boasts some features that make it unique and (maybe) inimitable. To make the proper fernet, in addition to the common ingredients used also in many different infusion, you need to have at your disposal particular herbs, roots, bulbs, pistils of different provenance as you can see from the historical recipe.
AMARETTO LAZZARONI 1851 & FAMILY LAZZARONI HISTORY
Paolo Lazzaroni & Figli SpA is an Italian food company, founded in Monza in 1869, by Paolo Lazzaroni and his sons Pietro and Luigi.
Paolo Lazzaroni & Figli is one of the two food companies that derive from the Lazzaroni family: it was founded in Monza in 1869, by Paolo Lazzaroni and his sons Pietro and Luigi.
Paolo was the second son of Carlo Lazzaroni (1774-1835), who had started a confectionery production business in Saronno, which was then carried on by his other son Davide (whose sons later founded D. Lazzaroni & C. ).
Paolo had moved to Monza in 1852 (or according to others in 1855 ), initially creating a grocery store and then founding the company, which bought and sold spices, coffee, cured meats, chocolate, sweets, candied fruit, and liqueurs. According to tradition, the recipe for the amaretto liqueur which is sold under the brand “Amaretto Lazzaroni 1851” belongs to this era.
In 1927 the two companies of the Lazzaroni family merged into a single structure, maintaining the two biscuits and liqueurs branches. In 1984 the biscuit branch (precisely D. Lazzaroni & C. ) was sold to the American multinational Campbell’s, while Paolo Lazzaroni & Figli remained in the hands of Paolo Lazzaroni of the same name, who subsequently decided to also undertake confectionery production, creating the “Chiostro di Saronno” brand.
Starting from 2004, Paolo Lazzaroni & Figli was the subject of a long legal battle started by D. Lazzaroni & C., as soon as it began producing amaretti biscuits in Saronno (for which D. Lazzaroni & C. holds the registered trademark ” Amaretti di Saronno “). At a certain point, in 2009, the affair also saw the temporary seizure of Paolo Lazzaroni & Figli’s products, but it finally ended in 2013 with acquittal.