Ingredients
A Ligurian herbal blend leaning on Mediterranean botanicals — the coastal scrub of the Riviera rather than alpine meadow — infused and lightly sweetened.
- ✦Wormwood
- ✦Gentian
- ✦Rosemary
- ✦Bitter orange peel
- ✦Lemon peel
- ✦Rhubarb root
- ✦Sage
- ✦Cinchona bark
History of the Brand
Genoa was a port before it was anything else, and its liqueur trade grew out of the same warehouses that handled cinchona, citrus and spice arriving from abroad.
Camatti belongs to that Ligurian tradition: a house amaro from the late nineteenth century, sold in the caruggi of the old city and poured after fish dinners rather than heavy northern meals.
It never chased the national advertising that made Ramazzotti and Averna household names, staying instead a Genoese local with a devoted following.
Renewed interest in regional amari has brought it back onto lists outside Liguria, usually as the maritime counterpoint to alpine bottles.
Tasting Characteristics
Rosemary and orange peel, a saline mineral note, faint quinine.
Medium-bodied, bitter orange and gentian with rosemary and sage over restrained caramel.
Dry and savoury, with citrus pith lingering.
Flavor meter
How to serve it
- 01Neat after a seafood dinner, lightly chilled.
- 02Over ice with a lemon twist.
- 03With soda and a big lemon wedge as a savoury highball.
- 04In an Americano in place of half the bitter aperitivo.
Where to Get It
Strong in Liguria, patchy elsewhere; abroad it depends entirely on small importers.
Regional Italian retailers
Ligurian shops and online Italian sellers are the surest source.
Specialist importers
Occasionally allocated to amaro-focused bars in the US and UK.
In Genoa
Poured in old-city bars and sold in enoteche around the port.
Where to buy Amaro Camatti
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Amaro Camatti FAQ
What is Amaro Camatti?
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A Genoese amaro built on Mediterranean botanicals — rosemary, citrus peel and bitter roots — bottled around 30% ABV.
What does it taste like?
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Herbal and citrus-forward with a savoury, saline dryness rather than heavy caramel sweetness.
When should you drink it?
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It suits a lighter meal — Ligurians pour it after fish rather than after a rich northern dinner.