Founded by Francesco Amodeo in Washington, DC, Don Ciccio & Figli produces an astonishing line of amari, aperitivi and licori based on recipes Amodeo has adapted from his grandfather and great grandfather, both distillers on the Amalfi Coast. The line is now distributed nationally (by Domaine Select), including the newest product, C3 Carciofo. Based on three varieties of artichoke, cardoons and grapefruit, it’s full of baking spice and sarsaparilla notes, with the slightly bitter, slightly sweet flavor of roasted artichoke brightened by a fl ash of citrusy zest. It’s a natural for an aperitivo with soda and an orange slice or a satisfying post-meal corrective.
Don Ciccio & Figli, Washington, DC
Jordan Mackay’s writing on wine, spirits and food has appeared in the New York Times, Los Angeles Times, San Francisco Chronicle, Decanter, the Art of Eating and many other publications. While Secrets of the Sommeliers, the book he wrote with Rajat Parr, won a James Beard Award in 2011, it’s certain winemakers that he credits with some of his most important tasting lessons.
This story appears in the print issue of Winter 2017.
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