An amaro made by one person, on Lake Garda, largely from botanicals gathered around the lake. Elisa Carta trained as a sommelier and an olive oil taster before turning herbalist, and Canto is built around botanicals from the lake and the slopes of Monte Baldo above it, lemon, thistle, rose hips, bitter and sweet orange, with a few well-chosen travelers added, notably kina, vanilla and Timut pepper. Each botanical is infused on its own, then blended to her recipe, rested briefly in small oak, and lightly filtered to keep the color and the aromatics intact. What comes out is medium-bitter rather than punishing: persistent lemon, a green thistle bite through the middle, then vanilla sweetness and a tingly, almost citrusy pepper heat on the finish. Serve it cold after dinner over a big cube with an orange twist, or reach for it in a cocktail where you want a lighter, brighter amaro. It’s the kind of bottle that makes you start looking up flights to Verona.