In Italy, the end of a meal is not really the end. It’s an invitation to linger, to savor, and to aid digestion with a carefully chosen digestivo – an Italian drink enjoyed after dinner.
This tradition isn’t just about what you’re drinking; it’s about extending the experience of a shared meal, enjoying the company of friends and family, and preparing the palate for what comes next. The range of these Italian after-dinner drinks is vast, from the bracing bitterness of herbal concoctions to the smooth sweetness of fruit liqueurs. Each region boasts its own specialties, reflecting local ingredients and time-honored recipes.
This guide will take you through some of the most popular and interesting Italian digestivi. We’ll explore their history, their flavor profiles, and how to best enjoy them, so you can bring a little bit of the Italian tradition to your own table.
What is a Digestivo? Defining the After-Dinner Ritual
In Italy, the end of a meal isn’t really the end of the meal. After dessert and coffee, it’s common to enjoy a digestivo – an after-dinner drink.
The name gives a hint as to its purpose: traditionally, digestivos were thought to aid digestion. But, really, the drink serves a different, perhaps more important, purpose. It extends the dining experience, giving people a chance to sit and talk.
Digestivos are often herb-based and can have a higher alcohol content. It’s important to note that not all liqueurs are digestivos, though. Some liqueurs are sweeter and meant for other occasions.
You might also hear digestivos called ammazzacaffè. That literally translates to “coffee killer,” which is a pretty accurate description of its place in the Italian dining experience!
The key players: Exploring common types of Italian digestivi
After a satisfying Italian meal, many people will reach for a digestivo, a drink intended to aid digestion. Here’s a rundown of some of the most popular types.
Amaro: The bitter elixir
Amaro is an herbal liqueur with a distinctive bitter flavor. It’s made from a blend of herbs, roots, and spices, and it’s not particularly sweet. The sugar content is usually less than 10% and can be as low as 2%.
Some popular examples of amaro include:
- Averna (from Sicily, recipe unchanged since the mid-19th century)
- Montenegro (created in 1885 for a royal marriage)
- Fernet-Branca (originally sold as a cure for cholera)
- Cynar (from Padua, named from Latin, the dominant herb is artichoke, with 13 herbs in total)
- Amaro del Capo (from Calabria, traditionally served at -20°C)
- Braulio (from Bormio)
Amaros can be intensely bitter, but some have sweeter, more citrusy notes.
Grappa: Italy’s grape-based spirit
Grappa is a spirit made from grape marc, the leftover grape skins, seeds, and stems from winemaking. It typically has a high alcohol content, ranging from 37.5% to 60%.
High-quality grappa is sometimes aged for years, which can affect the flavor profile. Grappa is especially associated with the Veneto region, and the town of Bassano del Grappa is known for its grappa production.
Limoncello: A taste of the Amalfi Coast
Limoncello is a lemon-based liqueur often made on the Amalfi Coast. It usually has an alcohol content of around 30-33% and is commonly served very cold. It’s a popular summer digestivo, often enjoyed after dining outdoors.
Sambuca: Anise-flavored delight
Sambuca is an anise-flavored liqueur that’s often enjoyed ammazzacaffè style, either with coffee or as caffè corretto (a shot of espresso “corrected” with a splash of liqueur).
Other notable digestivi
There are many other digestivi to explore, including Mirto (from Sardinia), Nocino (walnut liqueur), Strega (herb-based liqueur), Galliano (anise-flavored liqueur), Amaretto (almond liqueur), and Genepì (a mountain liqueur from Piedmont).
Regional Variations in Digestivo Preferences
Like most things in Italian culture, digestivi vary greatly from region to region. What you might sip after dinner in Tuscany is likely very different from what you’d find in Sicily. Each region boasts its own unique recipes, often passed down through generations.
Here are a few examples of regional digestivo specialties:
- Limoncello: From the Amalfi Coast, this bright, citrusy liqueur is made with lemon zest.
- Mirto: Sardinia is known for this digestivo, made from myrtle berries.
- Grappa: While produced throughout Italy, Veneto is particularly renowned for its grappa, made from grape pomace.
- Genepì: This herbal liqueur hails from Piedmont, using the genepì flower, a type of artemisia.
- Nocino: Emilia-Romagna offers Nocino, a dark, nutty liqueur made from unripe green walnuts.
These variations aren’t arbitrary. The herbs, fruits, and nuts used in digestivi reflect the local terroir, giving each liqueur a distinct sense of place and a taste of the region’s unique character.
Beyond the Liqueur: Other Italian After-Dinner Drinks
While liqueurs are traditional, Italy offers a range of sweet wines perfect for ending a meal. Here are a few popular choices:
- Passito: This wine is made from grapes that have been dried, concentrating their sugars and flavors. The result is a rich, intense sweetness that pairs beautifully with desserts.
- Vin Santo: Hailing from Tuscany, Vin Santo is a classic dessert wine, often served with cantucci biscuits (almond biscotti) for dipping. It has nutty and honeyed notes.
- Marsala: A fortified wine from Sicily, Marsala comes in both sweet and dry styles. The sweet versions offer caramel and dried fruit flavors.
- Asti Spumante: If you’re looking for something bubbly, Asti Spumante is a sweet sparkling wine from the Piedmont region. It’s light, fruity, and festive.
Don’t forget about other fortified wines either; they often make a great digestif.
How to Serve and Enjoy Digestivi Like an Italian
Digestivi are usually served neat – that is, straight from the bottle – though some people prefer them chilled or with ice. There’s no right or wrong way, just personal preference.
You’ll often hear Italians talk about an “ammazzacaffè” – literally, a “coffee killer.” This refers to having a digestivo immediately after your coffee. Some people think it helps to further settle the stomach, others just enjoy the taste combination.
In the Veneto region, they have a tradition called “resentin.” After finishing your coffee, you rinse the cup with a bit of grappa and then drink the grappa-infused coffee. It’s definitely a bold way to end a meal!
If you’re in Italy and want to order a digestivo, try saying “Posso avere un amaro?” (May I have an amaro?) or “Posso avere una grappa?” (May I have a grappa?).
One thing to keep in mind: sometimes restaurants will offer a “free” digestivo, but it might be factored into the price of your meal. So, while it seems complimentary, it might not be entirely free!
Aperitivo vs. Digestivo: What’s the difference?
In Italy, drinks are often categorized as either aperitivo or digestivo. The distinction is simple: Aperitivi are pre-dinner drinks, while digestivi are for after the meal.
These two types of drinks also serve different purposes. Aperitivi are intended to stimulate the appetite and prepare the palate for the meal ahead. Digestivi, on the other hand, are meant to aid digestion and extend the pleasure of the dining experience.
Interestingly, some drinks can function as both, depending on how they are prepared. For example, Cynar, a bitter artichoke-based liqueur, is often mixed into a Spritz as an aperitivo, but it can also be enjoyed neat as a digestivo.
Closing Thoughts
From bright and citrusy limoncello to dark and mysterious Fernet-Branca, Italian digestivi offer a delightful and diverse way to end a meal. These liqueurs aren’t just tasty; they’re steeped in Italian culture and tradition.
Whether you prefer something sweet, bitter, or herbal, there’s an Italian digestivo out there for you. So, the next time you’re looking for a sophisticated and satisfying way to conclude a meal, why not follow the Italian tradition and try a digestivo? Salute!