Spinamara

Spinamara It contains the colours, flavours and aromas of Sicily.
It was born from the idea of two sisters, Sara and Francesca, who decided to experiment with an ancient recipe found in a manuscript on the history and customs of the Benedictine monks, who inhabited the Convent of San Vito on Mount Etna during the 16th century.

It was 1612, and in the convent, the fat monks enjoyed abundant and delicious dishes. The head farmer, accustomed to currying favor with the monks, served a liqueur after meals—made from a blend of prickly pears, bitter orange fruit, thistle leaves, and aromatic herbs gathered locally—to encourage and lull them into an afternoon nap.

Sara and Francesca, intrigued by the potential of the historic recipe, recreated the digestif, calibrating it to contemporary tastes.
The result is a digestive that offers multiple sensations: sweet on impact, fresh on the palate with a pleasantly bitter finish.

They thus started a project entirely “made in Sicily”, creating the first digestive made from prickly pear, bitter orange and wild thistle accompanied by a mix of aromatic herbs that give the product an unmistakable and genuine aroma.

“Our aim was to obtain a digestive linked to the fruits of our territory, which could combine modernity and freshness within itself, remaining impressed for its taste in the mind of the consumer.”

Spinamara It is produced by slowly infusing prickly pears, sun-ripened bitter orange fruits, milk thistle leaves and an intriguing blend of aromatic herbs in separate boilers.

The infusions are carried out separately to best respect the different maturation and maceration times.

Only after the maceration process is complete are the infusions filtered and mixed together. After a period of maturation, the product is bottled and released for sale.

The digestive Spinamara, as well as for tasting at an icy temperature, it is well suited for mixology and for use in cooking and pastry making.