The term Sfumato derives from the italian word for smoke. It is traditionally associated with a style of Renaissance painting characterized by subtle transitions between areas of dark and light.This speaks directly to the profil of this amaro wich marries a dark smokiness with nuanced bitter woodsiness from alpine herbs and notes of sweet alpine berries. The production of a rabarbaro liqueur by the amari and aperitivi producer Cappelletti dates back almost a century. The main ingredient is a special Chinese Rhubarb for generations grown in Trentino Alto Adige e Veneto , where it has long been used in a variety of amari.

The Cipriani Amaro 7 Parti is an aromatic bitter amaro. An artichoke infused Italian digestive whose bold personality is backed by its intense aromatic bouquet. 

Rucolino is made from two types of rucola (aka rocket) that grow on Ischia and the Pontine archipelago: riccia and vellutata.

This is lively and pleasingly bitter with citrus, cedar, and subtle caramel - perfect over ice or served straight from the freezer.

Amaro Marzadro is inspired by ancient recipes for herbal liqueurs from Trentino tradition. Starting in the 1950s, Attilio and Sabina Marzadro gathered plants and herbs with which to aromatise their spirits on Monte Baldo, at 2218 metres above sea level. In the same way, today, alpine rhubarb, great yellow gentian, white bryony, chamomile, fennel, St. Benedict's thistle, goat's rue and different varieties of yarrow are picked by hand and then undergo cold maceration for a period ranging from 20 to 30 days. Its red colour is caused by the rhubarb, which gives the liqueur a taste that is bitter and cool at the same time.