Spinamara Amaro

An amaro born from the discovery of an ancient Benedictine monk recipe dating back to between 1500 and 1600. A chance discovery made by a university student during her research. Thus, from the inspiration found in a book, the entrepreneurial story of Spinamara was born.

Sara Piana, this is the student's name, along with her older sister Francesca (an entrepreneur in the agricultural and restaurant sectors), decided upon making the discovery that a new product could be created from that recipe: Spinamara, which has its roots in the cultural history of volcanic regions.

But what elements make up Spinamara? The most representative Sicilian fruits, prickly pear and freshly harvested blood orange, with the addition of wild thistle and herbs that balance well with the alcoholic component of the amaro, making it pleasant and tasty.

The recipe has a prestigious history, referring to a digestive that Benedictine monks would sip after lunch. It should be emphasized that the Benedictine monks of Etna, in their historic monastic structures in the city of Catania and on the slopes of the volcano, were very attentive to gastronomy. Many of them came from important families, they cared greatly for the gastronomic aspect and reached great heights in the kitchen. Their delights are cited in cultural, gastronomic, and literary history.

A mix of innovation and tradition. This Sicilian amaro is a product deeply linked to the Etna territory!

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