The first Italian bitter was produced in Milan in 1815 by Ausano Ramazzotti, who had the bright idea of combining, among other ingredients, gentian, cinchona, rhubarb, cinnamon, oregano, nice, Sicilian orange, and Curacao bitter orange, for a tonic and strengthening drink.

Ramazzotti is a popular digestive that is intended to soothe the stomach and improve digestion, but is highly flexible and can also be used as an aperitif when combined with club soda or ginger ale, served on rocks or in a number of cocktails. It brings excitement to a specialty cocktail list with its combination of bitter and sweet…

Ramazzotti is engaged in 360 degrees of sustainable manufacturing, from container weight loss and fair trading in its spices, to recyclable packaging products and solely renewable energy sources in production.