A 12 CENTURIES HISTORY
The recipe for the amaro scoccia has its roots in a past in which our ancestors cultivated orange groves in the Catania plain by sharecropping.
Our Ancestors narrate of a secret recipe handed down by Benedictine monks who used to create bitters and liqueurs according to an ancient infusion process. This process in turn was handed down over the centuries by industrious Basilian monks who resided in a monastery built towards the end of the 9th century on the slopes of the Etna volcano and later inhabited by the Benedictine monks.
The pristine landscape in which the monastery stood, and the lush and fertile wooded area that surrounded it, meant that the orange-based recipe, which has come down to us today, was enriched with the flavors and aromas present on Etna, giving to Amaro Scoccia a unique taste in which the delicacy of the orange is combined with the strong notes of the lava soil.
In order to keep this tradition intact and to preserve the smells and flavors of our territory we have followed the invisible thread of time. This old flavor takes back to our origins and to the land that our grandparents cultivated with devotion.
From this recipe comes a product with a round and persistent flavor, characterized by the strong notes of bitter orange peel and bitter herbs, both infused through various innovative processes that keep unchanged all the flavors and characteristics of the ingredients used.
