Amaro Scoccia is a Sicilian bitter liqueur made with juicy bitter orange peels and a blend of aromatic bitter herbs. Crafted according to an ancient recipe handed down by a monastery on the slopes of Mount Etna, it offers a smooth and rounded taste with refined elegance and a long-lasting finish, characterised by distinctive bitter and citrus notes that reveal the authentic soul of Sicily.

Serving suggestion

It is recommended to serve Amaro Scoccia well chilled, as a cocktail, or even at room temperature to flavour desserts, ice cream, and fruit.

The recipe

The main ingredient of Amaro Scoccia is the peel of the bitter orange (Citrus aurantium), which was introduced to Sicily by the Arabs after the year 1000. Legends about citrus fruits and their origins connect the Far East with the Mediterranean: it is believed that this fruit, also known as melangolo, is an ancient hybrid between pomelo and mandarin, originating in Southeast Asia. The most widely accepted historical reconstruction suggests that Islamic expansion into the Mediterranean, the Crusades, and later the discovery of the Americas contributed to the spread of this fruit from the Himalayan foothills through Sicily and eventually to California. Thanks to this history, we can today enjoy products such as Amaro Scoccia.

The fragrant peel of freshly peeled bitter oranges is rich in notes that evoke Sicily and is mainly used for the extraction of essential oils, which are also known for their beneficial properties, as well as for the production of alcoholic beverages.
The recipe, passed down through generations, enriches the citrus peel infusion with a blend of carefully selected, freshly harvested bitter herbs. This gives Amaro Scoccia its refined and distinctive flavour, with a long, lingering finish on the palate.