Best herbal liqueur in Italy, number one among Italian bitters and worldwide. It has won numerous awards for Amaro Camatti, a Ligurian specialty named the world’s best amaro by the World Liqueur Awards, among the most important competitions in the spirits industry worldwide.
The Story of Camatti Bitter
It has remained among the last bitters produced in Liguria and one of the longest-lived, being born almost a century ago. It was born in the laboratory of Umberto Brighenti, a pharmacist and pharmaceutical professional, on stradone Sant’Agostino in Genoa, when one day, together with his brother Cesare and his wife Teresa Camatti, he decided to start experimenting with something new. That something, in a short time, becomes an idea, a new bitter to start producing.
The couple, thus, decided to move to Recco, buying land in the Ne Valley. The distillery will be built there. Umberto Briganti chose to dedicate his bitter to his wife by giving it his wife’s surname.
From the very beginning it was appreciated by consumers of all ranks, including nobles: in 1935 the company producing Amaro Camatti was awarded an important honor. It is in fact recognized as a “Supplier to the house of His Royal Highness the Prince of Piedmont” with the concession to keep raised on the sign of the establishment the Princely Coat of Arms.
Unfortunately, we are in the dark years of World War II and the production of Camatti bitters also undergoes drastic downsizing until, in 1943, the Recco plant is requisitioned by the Alpini della Monterosa who settle on the second floor, while below will go the Wehrmacht soldiers stationed in Recco.
With the conflict over, the couple enthusiastically restarted, resurrecting Amaro Camatti, which had become increasingly popular in the postwar years. The business remained family-owned for many years. Umberto’s death was succeeded by his son Cesare, who continued with his son until 1989, when the brand passed into the hands of Sangallo, founded by Giovanni Bergamino. The headquarters therefore moved to San Salvatore di Cogorno, with the new production facility remaining in the vicinity of the Fieschi Basilica until March 2018 and then moving to San Colombano Certenoli, in the Fontanabuona Valley.
In recent years Camatti Amaro has been exported to Europe, America and Oceania.
The characteristics of Camatti bitter
The recipe still remains largely secret. It is made from an infusion of herbs and botanicals (almond, bitter orange, cinchona, mint, gentian) decanted in stainless steel barrels or kegs and then filtered and added to syrup of water and sugar.
A strength and also one of the reasons for the success of Camatti’s bitter is also that it has retained the historic original label, which has remained unchanged as it was born. A decision that recalls the tradition and typicality of the product.
A century-long story that continues to fascinate the Genoese, who are fond of the iconic bottle, ubiquitous in the homes of yesteryear and still indispensable to Ligurian families.
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