Amari e bitter – Storia e produzione dagli speziali ai bartender

Italy is the Amaro’s country: here it has become a ritual to start a perfect night between friends and to end a special meal. As well the Bitter represents the forefront of the happy hour. Hot, neat or on the rocks, amari and bitters can be the ideal fellow travelers in drink-mixing and can be drunk at any hour. The book analyzes amari and bitters’ origins, explaining the transformation that leads them from pharmacies to bars’ shelves. The author retraces this evolution in alchemy and Renaissance texts, liqueuristic books and post-World War II publications. Images and cocktails map out society and its way of consumption changes. Spices and herbs, liqueuristic technical terms, European schools, historical and modern productive methods will no longer have secrets.