[1] A shot of Ramazzotti Amaro, a digestif to be enjoyed after a big meal to help with digestion (photo © Wine Dharma).

[2] Drink amaro straight or in cocktails (photo © Ramazzotti | Pernod Ricard).

[3] Amaro makes a sophisticated cocktail. Here are 10 amaro cocktail ideas (photo © Punch Drink).

[4] Like many European alcohol brands, posters were a main source of promotion in the days before broadcast advertising (photo © Artoweb).

[5] Ausano Ramazzotti, who founded Ramazzotti in 1815 (photo © Wine Dharma).

[6] Ramazzotti also makes a mint-flavored amaros, plus aperitifs like Aperitivo Rosato, a fruity before-dinner fortified rosé with accents of hibiscus and orange blossom (photo © Ramazzotti | Pernod Ricard).

WHAT IS AMARO?

Amaro (ah-MAH-row; plural amari, ah-MAH-ree) is a category of liqueur, made by distilling a base alcohol (grape brandy, neutral spirits or wine) with herbs, spices or other botanicals.

Amari are digestifs (dee-jes-TEEFS, digestivi in Italian), a type of drink that is consumed after dinner to help with digestion.

The digestive aids in amari are the blend of herbs, roots, flowers, and spices in the drink.

Botanicals have long been used as digestive aids in homeopathic medicine.

Each producer has a proprietary blend which can include, among others: anise, cardamom, cinnamon, eucalyptus, fennel, ginger, juniper berries, licorice, menthol, orange, pine and thyme.

Amaro means bitter in Italian.

It’s important to note, though, that although amari can be ingredients in cocktails, they are not to be confused with aromatic bitters like Angostura, Peychaud’s and other brands that are shaken into cocktails for a punch of botanical flavor.

Amari get their bitterness from the maceration and/or distillation of these botanicals.

The spirit is aged for a period that varies by producer, and the finished liqueur can be range from 15% to 45% A.B.V. (30% to 90% proof).

Each brand has a style, from dry to sweet, less bitter to more bitter, medium to intense.

Here’s an article on the different styles of amaro.

The best way to try an amaro is at a restaurant with a good bar. Plan to try one at the conclusion of the meal.

If you’re into sharing, let each person order a different brand, so you can share and get an idea of the differences.

Here’s a list of amaros with different characteristics. The waiter or bartender can also make recommendations.

Although amari can be made anywhere, they began in Italy in 1815, with the house of Ramazzotti (more about that below).

They are now produced by distillers worldwide.
 
 
THE HISTORY OF AMARO

The origins of digestifs can be traced back to ancient Rome, where the wealthy would drink herb-infused wines after their famously huge meals.

The herbs delivered the much-needed restorative properties.

In the Middle Ages, monks developed alcohol-based medicinals. All spirits of the time were made by monks, with different recipes for different cures.

As the centuries labored on, amaro-type digestifs were also made by pharmacists: sold in pharmacies and hawked by peddlers as health tonics [source].

Some Italian families distilled their own, with recipes passed down through the generations (source).
 
 
AMARO AS A DIGESTIF

Many aged liquors are now used as digestifs, to stimulate digestion after lunch or dinner.

In much of Europe, brandies are the most traditional—a large category that includes Cognac and Armagnac as well as calvados, eau de vie, and grappa.

Whiskeys, particularly Scotch, and añejo tequilas also fall into the category.

And then there are amari, the botanicals of which help to settle the stomach after a big meal.

Vermouth is also an amaro; although unlike the others, which are typically made from grain-based alcohol, vermouth amaro is wine-based.

It’s a lighter amaro, and usually drunk as an apéritif rather than a digestif.

Amaro is served in liqueur-size portions: neat, on the rocks, and perhaps with a garnish of citrus, even with tonic water.

Sip it slowly.

By the way, if you don’t want alcohol, herbal teas like chamomile, ginger and peppermint work.
 
 
AMARO AS A COCKTAIL

You can find many amaro cocktail recipes online.

Amari pair well with everything from the most popular liquors—bourbon, gin, tequila, whiskey—to sherry and fortified wines.

They add complexity and flavor to a cocktail, and have a place in any well-stocked bar.
 

RAMAZZOTTI AMARO

In terms of modern amari, Ramazzotti is the oldest producer. It was founded in Milan in 1815 by Ausano Ramazzotti, a licensed pharmacist from Bologna. The brand is now owned by Pernod Ricard Italia.

It’s the best-selling liqueur in Europe [source].

That may be because its flavor is more on the sweet side than on the vegetal side; and its alcohol content is moderate.

That makes it an easy-to-drink amaro, while its chief competitor (also from Milan), Fernet Branca, is more medicinally bitter, more alcoholic, and thus not as easy to sip.

Ramazzotti amaro is a blend of 33 herbs and roots, sourced from around the world.

Dry and intense, it is clear, with a deep brown hue (photo #1):

 
Some of the 33 ingredients include cardamom, clove, galangal (Thai ginger), gentian (the root of an herb), orange peel, resin, rosemary and turmeric [source].

While the company does not reveal all ingredients, some tasters have identified cinchona (the same bark used to make tonic water), eucalyptus and star anise [source].

Whatever the formula, the drink met with immediate success and turned the Ramazzotti pharmacy into a distilling industry.

In addition to amaro, the distiller makes different types of digestifs, aperitifs and sweet liqueurs.

Stacy’s Pita Chips made these Valentine chips with their Cinnamon-Sugar Pita Chips.

If you like the idea (and how can you not), you can use the same recipe, substituting graham crackers, shortbread or sugar cookies.

You can buy Valentine-themed decorations on Amazon, at Wilton, or at baking supply stores and craft shops.

We suggest making at least two bags’ worth: These will go fast.

They pair well with:

 
Or, who needs a beverage?
 
 
RECIPE: CHOCOLATE-CINNAMON PITA CHIPS

Ingredients

 
Preparation

1. LINE a tray or baking sheet with wax paper or parchment.

2. MELT the chocolate in a shallow microwavable bowl for 30 seconds; stir and continue to microwave and stir at 30-second intervals.

Take care not to scorch the chocolate. If there’s just a slight amount of undissolved chocolate, for example, whisk it to melt it instead of overheating the chocolate.

3. DIP half of the pita chips into the chocolate and place on the waxed paper or parchment.

4. SPRINKLE with the decorations and allow the chocolate to set (you can do this on the counter or by putting the tray in the fridge).

5. STORE in an airtight tin.
 
 
> HOMEMADE PITA CHIPS RECIPE
 
> THE HISTORY OF VALENTINE’S DAY
 
> THE HISTORY OF CHOCOLATE
 

THE HISTORY OF PITA BREAD

Rounds of pita bread, made from wheat, have been a staple of Middle East cuisine for 4,000 years.

But its roots go way back to the prehistoric flatbreads of the Middle East.

There is evidence that around 14,500 years ago, during the Stone Age, people in what is now Jordan made a kind of flatbread from wild cereal grains [source].

Archeologists believe that pita we know originated west of the Mediterranean, possibly invented by the Amorites or the Bedouins.

Both farmers and desert nomads made pita, and its popularity spread as the nomadic Bedouins traveled and traded across the Arabian and Sahara deserts.

Throughout the Eastern Mediterranean and Greece, pita has also been used as a utensil, a plate and a scoop; a vehicle to pack, dip or wrap foods such as beef, chicken, falafel and lamb.

In Greece, pita is an essential component of souvlaki, a popular street food consisting of small cubes of meat (and sometimes vegetables) that are grilled on a skewer and often served fried potatoes, lemon and sauces.

Pita is also served with Middle Eastern mezze, such as baba ganoush, hummus, tabouleh (tabbouleh, tabouli, taboula) and tzatziki.

Originally, pita dough was let to sit in the air to collect naturally occurring lactobacilli bacteria and wild yeasts, which created a low rise†.

(Cultivated yeast was not available until the 19th century).

As technology advanced, pitas could be cooked at high temperatures (800°-900°F). The steam produced made the flat dough expand, forming an interior pocket.
 
 
Modern Pita

Many traditional cultures continue to use pita more like a soft taco to fold and hold food—whether the pocket style (photo #5) or pocketless pita (photo #4 [source]).

Today, in the U.S., pita is available with and without pockets. The pockets are particularly attractive for sandwiches (photo #5).

In fact, whole wheat pita was created to meet the demand for healthier foods. Flavored varieties like garlic pita are also available.

In addition to sandwiches and wraps, pita is also cut into wedges and eaten soft or toasted.

And in the case of Stacy’s Pita Chips, pita is cut into chip sizes baked twice, for a perfect crunch.
 
 
> THE DIFFERENT TYPES OF BREAD: A GLOSSARY
 
 
________________

*While meat grilled on skewers is an ancient cooking technique, modern souvlaki became popular in Greece after World War II.
awhitman1993@kellogg.northwestern.edu
†Think of the thickness of pita compared with yeastless flatbreads like matzoh and tortillas.

[1] Turn Cinnamon-Sugar Pita Chips into a Valentine snack (all photos © Stacy’s Snacks).

[2] Stacy’s Cinnamon-Sugar Pita Chips are so delicious, you may not be able to resist them as soon as you open the bag.

[3] Cinnamon-Sugar is the only sweet pita chip in the line. Here are all seven flavors.

[4] Pocketless pita is folded over, like a soft taco (photo © Mel’s Kitchen Cafe).

[5] Pita pockets are a tasty sandwich alternative (photo © Night And Day Images | iStock Photo).

[6] Pita sliced in triangles to dip or spread with hummus (photo © SFF Food Photo | iStock Photo).

[1] Grilled radicchio. The recipe is below (photo © Vermont Creamery).

[2] Grilled radicchio with filet mignon (photo © Omaha Steaks).

[3] Radicchio leaves nested for a salad bowl (photo © Alcove Cafe | Los Angeles).

[4] A bowl of radicchio di chioggia, the most common variety in the U.S. (photo © Hillshire Farm | Facebook).

[5] Radicchio pizza with three cheeses. Here’s the recipe (photos #5 and #6 © Royal Rose Radicchio).

[6] Bruschetta with prosciutto, radicchio and tapenade. Here’s the recipe.

We’re making this salad for Valentine’s Day: Every dish in our dinner has a red, purple or pink accent.

The recipe works on any other day, too.

Radicchio, a member of the chicory family, can be grown year-round*, although its peak season is midwinter to early spring.

Radicchio (rah-DEE-key-yo) is an Italian leaf chicory. There are different varieties, each named after the region in Italy where it is grown.

The most common variety in the U.S. is radicchio di chiogga (pronounced key-YO-guh), a round, tightly packed head of dark maroon leaves with thick white veins (photo #4).
 
> THE DIFFERENT TYPES OF CHICORY
 
 
RADICCHIO: NOT JUST FOR SALADS

Beautiful in burgundy and white, radicchio is not just for salads.

The following recipe from Vermont Creamery was created using their Clover Blossom Honey Goat Cheese, a log with the honey blended in.

More radicchio recipes are below.

It’s delicious on salads, crackers and flatbreads, or spread on sandwiches (our favorite is rustic bread).

And of course, it happily takes its place on a cheeseboard—a bit of sweetness amid the seriously savory.

Alas, when time came to try the recipe, we could only find Vermont Creamery’s plain goat cheese log.

It wasn’t a tragedy, as we love every goat cheeses from this creamery.
 
 
RECIPE: GRILLED RADICCHIO

You can serve this recipe (photo #1) as a salad course or a side dish.

Grilling radicchio helps draw out some of the bitterness in this hearty and beautiful vegetable.
 
Ingredients

 
Preparation

1. HEAT the grill to medium-high. Remove any outside leaves on the radicchio that appear wilted. Slice the heads of radicchio lengthwise into even quarters (if heads are small) or sixths (if slightly larger).

2. BRUSH the sliced edges with olive oil; season well with salt and pepper. Grill over medium-high heat for 2 minutes on each side or until the edges are slightly charred and have softened slightly.

3. REMOVE from the grill to a serving platter.

4. CRUMBLE the fresh goat cheese over warm radicchio. Sprinkle with the parsley leaves and candied walnuts.

5. TOP everything with a drizzle of balsamic vinegar and olive oil to taste. Serve with a pepper mill for optional freshly-ground pepper.
 
 
BUYING RADICCHIO

When buying radicchio (photo #4), pay attention to size. A fresh radicchio head should be about the size of a grapefruit.

It you find one with a small, drier head, it likely means that it is older and the outer leaves have been pulled off to keep it looking good.

Some shopping tips include:

 

MORE RADICCHIO RECIPES

 
________________

*The heads should be moist, not dried out. A fresh radicchio head should be about the size of a grapefruit. It you find one with a small, drier head, it likely means that it is older and the outer leaves have been pulled off to keep it looking good.

Super Bowl Sunday is Pork Rinds Day, a no-carb, Keto, Paleo snack. And a beloved snack before anyone ever heard of Paleo and Keto diets*. Pork rinds (chicharrónes, the Spanish word) are made from pork skin, with the attached fat removed and deep-fried.

That’s the difference between pork rinds and pork cracklings.

Cracklings include the fat that adheres to the skin. Because of the extra fat, cracklings are greasier, denser, and a bit chewy.

In comparison, pork rinds are airy like cheese puffs, and they dissolve in your mouth.

The fat is seasoned or marinated before frying; pork skins are often dehydrated.

Fried pork rinds/chicharrones are popular in various cuisines, including Latin American, Filipino, Mexican, and Spanish. Fried skin is also prepared from other animals, including beef, chicken, fish (think of salmon skin sushi), and mutton.

> The history of pork rinds.

> The different cuts of pork.
 
 
MORE PORK RINDS

 
 
CHICHARRONES PREPARATIONS

In the U.S., fried pork rinds are most often served as a crunchy snack, in the manner of potato chips.

Like potato chips, manufacturers of pork rinds flavor them in every which way, from international flavors to bacon and beer.

Contemporary pork-rind-loving chefs began to use it as a garnish, for burgers, salads and other dishes.

Each country has its own style of serving fried pork rinds. For example:

 
 
________________

*Paleo eliminates grains, legumes, processed sugar and most sources of dairy, eating a “caveman” diet before processed foods. The Keto diet aims to put the body into ketosis, a metabolic state in which the body uses calories from fat, instead of carbs, to create the energy needed to carry out its normal functions. Here’s more about it.

†Yuca (YOO-cuh) is the root portion of the cassava plant. Yucca, on the other hand, is an ornamental plant, not the same as yuca. While they are both members of the Angiosperms clade (near the top of the binomial chart), they diverge at that point:

[1] Pork rinds with a simple seasoning (photo © Arnold | Inuyaki | CC-BY-2.0-License).

[2] Pork rinds on a burger. It’s a fun garnish for many foods (photo © Sutter Home).

[3] Use pork rinds to garnish a salad (photo © Culinary Vegetable Institute).

[4] How about pizza pork rinds? Here’s the recipe from Step Away From The Carbs (photo © Step Away From The Carbs).

Yucca: Kingdom Plantae, Clade Tracheophytes, Clade Angiosperms, (they diverge here) Clade Eudicots, Clade Rosids, Order Malpighiales, Family Euphorbiaceae; Genus Manihot, Species esculenta [source: Wikipedia].
 
 

Here’s an activity for Valentine’s Day, movie night or any fun occasion.

Pair cookies and wine!

Thanks to Chip City of New York City, purveyors of large, gooey cookies, for these pairing ideas:

 
Two other tips from Cookies & Corks:

 
These are not the only pairing options, of course; but they’re a good start.

If you only want to taste one type of cookie, get the suggested wine and a second, similar wine.

For example, with chocolate chip cookies taste both Cabernet Sauvignon and Merlot.
 
 
> THE DIFFERENT TYPES OF COOKIES
 
> THE HISTORY OF COOKIES

> THE HISTORY OF CHOCOLATE CHIP COOKIES

> THE HISTORY OF SHORTBREAD

[1] Pair sugar cookies with Champagne (photo © Cookies & Corks [now closed]).

[2] How about a Cab with your chocolate chip cookies? (photo © Janie’s Cookies).

[3] Hearty oatmeal cookies pair with a spicy Shiraz (photo © Quaker Oats).

*Syrah and Shiraz are the same grape, but the difference between the two wines stems from climate-driven styles. Winemakers who work in cooler-climate growing regions, both in the Old World and New World, tend to call their wines Syrah. Shiraz is the name used in warm climates like Australia and South Africa.