Bere “locale” è possibile, anche andando oltre il vino, con la riscoperta degli amari di territorio.

A "nouvelle vague" of a quintessentially Italian specialty, that of bitters, is experiencing a revival, tied to craftsmanship and uniqueness, from the Langhe to Sicily, rediscovering ancient recipes, valorizing local ingredients and "production waste" that become essential resources, benefiting local agricultural supply chains. Also considering current trends related to the pursuit of lightness and lower alcohol (and sugar) levels, as is the case with wine. WineNews takes a journey into the modernity of the Italian "end of meal" drink, which is also becoming an ingredient in mixology (and cuisine).