Bitter liquer aperitif obtained by putting aromatic herbs in infusion in Grappa and alcohol
GioBatta Poli in 1885 opened the ‘Al Cappello’ tavern near Schiavon train station. Passengers would often enjoy a glass of amaro, a bitter liqueur, while waiting for the “Vaca Mora” (black cow) steam train.
Sometimes also the driver came in...!
A few drops later, in 1898, a distillery was built on the tavern premises.
 
Raw material: Infusion in Grappa and alcohol of aromatic herbs.
 
Service: At temperature of 10/15 °C - 50/59 °F in a tulip-shaped glass.