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Critic & score
Averna Amaro
Averna Amaro was first produced in the 19th century by the Benedictine monks of the Abbazia Di Santo Spirito in Caltanissetta, Sicily. The secret recipe was crafted to capture the unique flavors and aromas of the Mediterranean herbs native to the region. In 1868, the recipe was gifted to Salvatore Averna, a local businessman and benefactor of the abbey, as a token of gratitude.
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