Amaro Radicchio Rosso di Treviso is the result of extensive research and experimentation. The recipe has been handed down for generations derives from the distillation and infusion of radicchio, product is known and appreciated all over the world.This is bitter-based alcohol, sugar, and Radicchio Rosso (variety "Tardivo" IGP) made an infusion. Its sensory characteristics show both the nose and taste the classic flavor of radicchio, with herbaceous fragrance, full taste and aftertaste amarognolo.Il radicchio rosso di Treviso IGP is cleaned, thoroughly washed and cut into small pieces, and these are put in hydroalcoholic infusion at 50 ° for at least sixty days. After this period, the infusion is extracted and distilled, the solid residual and bottling the product.Traditional liquor of Treviso, Amaro Radicchio Rosso is also available at some shops in other provinces of the Veneto and especially those of Venice and Padova.Amaro and digestive, this product should be consumed in small doses, usually after meals.
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