Amaro Bruno Pilzer

The recipe comes directly from an old herbalist book of the 1800s. It takes inspiration from two recipes that were contained in this book, the first was about a bitter with strong digestive abilities and a more delicate, fragrant bitter described as Angelico. After several tests, it was possible to find the right dosage of the individual components and the right infusion times, recreating the two bitters to perfection. With the same time and dedication, it was possible to find the balance and combine the two bitters. It was then further decided to combine the amaro with herbs from the Trentino-Alto Adige area such as Asperula, Ruta, mint and rosemary and thyme, which come directly from Bruno Pilzer’s personal garden and lavender. , which grows on the ramps above the distilleries. Thus creating a Bitter, born from the union of twenty-six different herbs and roots, with very little sugar. The name Bruno is not chosen by chance, it perfectly describes what the color of the amaro is, the author of this amaro is called Bruno, and the herbs that compose it come from the Trentino woods where you can meet other types of Bruno, such as it can be seen from the label.