An experiment in Milan
Ramazzotti traces its amaro to Ausano’s small laboratory in 1815.
In the brand’s account, Ausano Ramazzotti began experimenting in Milan with ingredients from different parts of the world. In 1815, sweet orange peel, gentian, rhubarb, turmeric and rosemary were among the ingredients he blended while developing his amaro.
The resulting recipe brought together herbs, spices, flowers and fruits. Ramazzotti describes it as a secret passed down through generations: the familiar bottle begins with a story of small-scale experimentation, rather than a published formula.
