The legendary Amaro Braulio

Not only salami, honey and cheese: the Valtellina also offers its visitors an excellent amaro.

The Braulio bitter was born in Bormio 140 years ago. Since then, it has been produced with the same method and the same care, using the best herbs of the Valtellina mountain tradition, herbs that are native to this unspoilt territory.

The history of this drink began in a pharmacy in the 19th century. Dr Giuseppe Peloni knew the plants and herbs of the area very well, and passed on his knowledge to his son Francesco. When his father died, he inherited the pharmacy and his passion for herbs and began experimenting with them, preparing a multitude of drinks and infusions.

And among the multitude of preparations, he also created the recipe for Amaro Braulio. He never revealed the recipe except to his son Attilio, who published a booklet entitled 'In herbis salus' in 1936. Here, he revealed only part of the recipe for the precious liquid, and even today the recipe remains a well-kept secret; all that is known is that it contains plants such as yarrow, juniper berries, wormwood and gentian roots. No trace of it can be found in the Peloni family archives, although there are tables and indications of plants and herbs dating back to the beginning of the century; however, it is undeniable that the recipe is the result of careful pharmacological preparation.

The slow maturation and alcohol content creates the bitterness: the procedure used to be, and still is, to age it for two years in Slavonian oak barrels, which is essential to impart the aroma.

The period is increased to three years for Braulio Riserva, which is produced in limited quantities and is much stronger and more assertive than the classic bitter. From a simple curative liquid, it is now drunk as a digestive, but also as an aperitif with sparkling white wine. It does not lend itself to be combined with other alcoholic drinks, so it is best enjoyed at room temperature or cold, or with the addition of a few cubes of ice.