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Amaro Lucano is a classic Italian herbal liqueur that has been crafted according to a secret family recipe since 1894. Made in Pisticci, a small town in the Basilicata region of southern Italy, it is produced from a blend of more than 30 carefully selected herbs and botanicals, each contributing to its distinctive balance of sweetness, bitterness, and spice. The result is a versatile amaro with a smooth, complex profile that reflects more than a century of tradition and craftsmanship.
The Lucano brand was founded by Pasquale Vena, whose original recipe has been passed down through generations and remains unchanged to this day. Amaro Lucano has become one of Italy’s most celebrated amaros, enjoyed both locally and internationally for its authenticity and consistent quality. Its deep amber color and aromatic intensity make it a timeless choice for those who appreciate the rich heritage of Italian liqueurs.
Amaro Lucano is typically served neat or over ice as a digestif, allowing its herbal complexity to unfold slowly. It is also a popular ingredient in modern cocktails, where its bittersweet profile adds depth and intrigue. Whether enjoyed after a meal, mixed into a creative cocktail, or savored as part of an Italian aperitivo, Amaro Lucano embodies the spirit of Italian hospitality and tradition.
With its storied history, refined character, and enduring reputation, Amaro Lucano remains one of the benchmarks of the amaro category, offering both heritage and versatility in every glass.
Amaro Lucano is a classic Italian herbal liqueur created in 1894, blending over 30 botanicals into a complex yet balanced profile. It opens with layered aromas of herbs, citrus peel, and warm spice, accented by hints of caramel and dried fruit. On the palate, it is bittersweet and full-bodied, offering flavors of orange zest, gentian root, anise, and clove supported by herbal complexity. The texture is smooth, carrying into a long finish where sweet, bitter, and spiced notes linger in harmony.
This amaro is traditionally enjoyed as a digestif but also pairs well with food. As a Starter, it complements charcuterie, spiced nuts, or crostini with aged cheese. For the Main Course, it works with braised meats, roasted pork, or rich pasta with tomato and herbs, where its herbal depth cuts through savory richness. In the Cheese course, it pairs best with aged pecorino, parmigiano-reggiano, or blue cheese. For Dessert, it shines with dark chocolate, candied orange peel, or spiced fruitcake, echoing its bittersweet, spiced complexity.