Southern Italy has a tradition of liquori digestivi, alcohol infusions of the celebrated citrus fruits, nuts, herbs and spices of the region, typically sipped after meals. Offering visitors little glasses of these sweet and aromatic potions is the hallmark of a hospitable host. This practice rises to the artisanal level at Bibiana Osteria Enoteca in Washington, D.C. There, general manager and beverage director Francesco Amodeo curates a repertoire of more than 20 housemade liqueurs. His ...
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