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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Questions about your account or how to access content?