How to End the Meal the Italian Way

Italian Digestivo Guide: Traditional After-Dinner Drinks in Italy

Italians call their after-dinner drinks “an Italian digestivo”.

They play an essential role in Italy's culinary scene.

Just as pasta is revered as a staple of Italian cuisine, digestivos are considered the perfect conclusion to a delicious meal.

From the herb-infused bitterness of Amaro to the sweet complexity of Limoncello, these post-dinner beverages offer a sensory journey that complements the richness of Italian flavours.

Much like how each Italian region boasts its signature dish — from Naples’ pizza to Bologna’s Bolognese — digestivos reflect the diversity of Italy’s gastronomic landscape.

Sipping on a digestivo is not merely about taste but about experiencing the essence of Italian hospitality and tradition, much like enjoying a bowl of homemade pasta in the heart of Italy.

Enjoy the view of Praiano with a glass of Limoncello from Casa Angelina.

1. Limoncello – The Amalfi Coast

Limoncello, the vibrant lemon liqueur, originates from the sunny and picturesque Amalfi Coast in Italy.

Its origins are deeply rooted in the agricultural traditions of the region, where lemons thrive in the Mediterranean climate.

Limoncello is more than just a drink on the Amalfi Coast — it is a symbol of the region’s rich culinary heritage and warm hospitality.

Visitors to the area often have the opportunity to sample locally produced Limoncello at family-run trattorias, seaside cafés, and boutique distilleries, where each batch is crafted with care and pride.

2. Amaro – All Over Italy

Amaro is a traditional Italian herbal liqueur renowned for its distinctive flavour and its reputed digestive properties.

With a history dating back several centuries, its recipe is often closely guarded by Italian families and distilleries.

Amaro consists of a blend of herbs, spices, fruits, and roots macerated in alcohol.

It is also enjoyed because of the warmth and conviviality it brings to gatherings and meals shared with family and friends.

Myrtle plant — the abundant plant in Sardinia and the key ingredient of Mirto digestivo.

3. Mirto – Sardinia

Mirto is a popular liqueur from Sardinia.

This distinctive drink holds deep cultural significance on the island, where it has been produced and enjoyed for generations.

Mirto is crafted from the berries of the myrtle plant, which grows abundantly across Sardinia’s rugged landscape.

It is often served as a welcoming gesture to guests or offered as a symbolic gift during celebrations and special occasions.

4. Sambuca – Rome Area

Sambuca is a sweet and potent Italian liqueur.

Originating from the picturesque lands surrounding Rome, Sambuca has a rich history deeply intertwined with Italian culture and tradition.

The roots of Sambuca trace back centuries, with its beginnings nestled in the countryside surrounding the Eternal City.

Its name is derived from the Italian word “sambuco,” which translates to elderberry, although the exact origins of Sambuca remain somewhat mysterious.

Today, Sambuca is also commonly used in cocktails, adding depth and complexity to classics such as the Sambuca Espresso Martini and the Sambuca Negroni.