Amaro (literally means “bitter”) is an aperitif or aromatic digestive with a more or less pronounced bitter taste. It is a flavored liqueur, embellished with the vegetable component and medicinal herbs. The two basic steps for the preparation of the bitter are those of infusion and distillation. The infused herbs and roots undergo a certain dosage and are mixed, then ground, pulverized, immersed in a hydroalcoholic solution and left to macerate for a period of several months. The preparation is finally decanted to acquire clarity and then, combined with the liquid from the distillation, is ready to make a joint preparation path.