If you managed to read a Hemingway book, you probably heard of Cassis or Pastis: the American writer used to sip it in a hurry in the exteriors of Parisian bistros, as an aperitif or as an after-dinner drink.
Italy, with its long tradition of aperitifs and digestifs, keeps up with France, and the production of bitters is so variegated and interesting that we decided to dedicate them the first episodes of Essen History.
Thirteen different herbs and medicinal plants, such as achillea moschata, juniper berries, absinthe and gentian roots: these are the ingredients of the bitter created in Bormio 130 years ago by Dr. Francesco Peloni, named after the Braulio hill, where these herbs are picked.
The recipe is still partly secret, it was only a bit revealed by Francesco’s son Attilio in 1936, when the precious brochure “In Herbis Salis” (dedicated to medicinal herbs) was published.
Braulio’s production includes a moment of air-drying, and afterwards a moment of pounding and crushing, which separates the fibers and releases the active ingredients. Then this digestif matures in huge oak barrels, placed in the Braulio cellars, which are located, according to the tradition, underneath the central street of Bormio: via Roma.
Amaro Braulio is widespread throughout Italy, but also abroad. And the Po valley is the area where you’ll find its most ardent tasters. The thermometer of affection to this digestif is Google, as usual: the number of videos and love shows for Braulio and its post-dinner tradition is worthy of a football player.
In order to present it to you we have chosen an old Braulio cellars’ advertising poster, which smells of a bunch of flowers.
To the next shot!
To be continued…