Averna is yet another digestivo I hold quite dear to my heart, since it is produced in the hometown of my Sicilian ancestors, Caltanissetta. According to legend, in 1868 the Capuchin* brother Girolamo, of the Santo Spirito Abbey in Caltanissetta, passed on to Salvatore Averna this secret recipe of roots, herbs, and citrus rinds; a typical amaro concoction. What sets Averna apart, however, is the addition of natural caramel, which imbues the bitter amaro with a hint of sweetness that makes Averna smoother and richer, and ultimately much more enjoyable than most other digestivi.
Overall Rating: ★★★★☆
*Interestingly, cappuccino derives its name from the brown color of the robes worn by Capuchin friars.
Il Digestivo 