Amaro Camatti is a traditional Italian herbal amaro rooted in the culinary and botanical heritage of Liguria. The recipe was first conceived in 1924 by Umberto Briganti in Genoa, drawing on the region's long tradition of aromatic herb and root infusions. Today the amaro is produced by Sangallo — a family-run distillery of the Cinque Terre, founded in the province of Genoa in 1964 — who have preserved the original character of the recipe while bringing their own rigorous approach to botanical selection and quality control. The current bottle, introduced in 2020, carries explicit reference to Genoa and to 1924, anchoring Amaro Camatti firmly in its Ligurian origins.
Botanicals & Production
Amaro Camatti is made through the infusion of aromatic herbs and roots, a production method central to Sangallo's craft across its range of Ligurian and Piedmontese liqueurs and spirits. Sangallo places particular emphasis on the rigorous selection of its botanicals, with the quality and provenance of each ingredient treated as fundamental to the final character of the amaro. Among the botanicals, the almond — Prunus dulcis — is specifically highlighted by the producer as a defining element of the recipe, contributing a characteristic warmth and gentle nuttiness that underpins the broader herbal complexity. No other botanicals have been disclosed by the producer; no further recipe ingredients are stated here.
History
The recipe dates to 1924, when Umberto Briganti developed the original formulation in Genoa. Sangallo — itself established in 1964 — is the current producer and brand owner, operating as an artisan family business in the province of Genoa. The distillery produces a range of Ligurian and Piedmontese liqueurs and spirits, with Amaro Camatti among its flagship expressions. The introduction of the redesigned bottle in 2020 marked a renewed commitment to the amaro's Genoese identity without departing from the character of Briganti's original recipe.
Serving
Amaro Camatti is well suited to the classic Italian digestif tradition. Serve neat at cellar temperature or slightly chilled to allow the herbal complexity to open gradually. Over a single large ice cube extends the experience and softens the bitterness for those new to the category. As a component in cocktails, it performs well in stirred builds — an Amaro Sour or a simple highball with soda and a lemon twist both work with its herbal and almond character. The lower ABV of 20% makes it an accessible choice for an after-dinner pour without the weight of higher-proof amari.
Production Notes — Made through infusion of aromatic herbs and roots, following Umberto Briganti's 1924 recipe. Almond (Prunus dulcis) is a highlighted botanical. Bottled at 20% ABV, 700mL.
Producer History — Amaro Camatti was originally formulated in Genoa in 1924 by Umberto Briganti. It is now produced by Sangallo Distillery of the Cinque Terre — a family-run artisan business founded in the province of Genoa in 1964, producing Ligurian and Piedmontese liqueurs and spirits. The current bottle, introduced in 2020, references Genoa and 1924.
