Italian digestifs: tradition, flavour, and modern alternatives

Think Italy and Italian digestifs and you'll probably think of the traditional Italian Limoncello. However, there are many options when it comes to this traditional after-dinner drink. Historically, a digestif is a strong bittersweet drink. The Italian digestif bitter taste is thanks to the herbs and spices. These are added to aid digestion. 

While it's impossible to say when the tradition started, it is true that many families have their own digestif recipes - these have been passed from generation to generation. In many cases, the recipes are kept secret, ensuring that each region keeps its unique and distinctive presence. Of course, the modern Italian digestif is available in a wide range of flavours. There is something for everyone. Every region has its own selection, tasting all the different options is essential if you want to find the right digestif for you. 

What is an Italian digestif 

If you're in Italy and enjoying dinner, you're likely to be offered a small drink after the meal. The tradition happens in restaurants, family dinners, and even when visiting friends. 

 In fact, the after dinner drink is as much a part of the meal as the food and the company. 

While it is part of Italian tradition, it also serves a valuable purpose. The Italian digestif is a short drink, designed to help your body digest the food you've just eaten. There are many options, but Italian digestif drinks are generally served neat. They can be alcoholic, but they don't have to be.

Traditional Italian digestifs 

If you're new to the world of Italian digestifs we recommend you start with the traditional options. There are many to choose from, the following are some of the most popular:

• Amaro - The amaro Italian digestif is a delighful blend of herbs and spices, with flowers - all infusing plain alcohol. It's generally served with ice and a lemon twist

• Limoncello - Unsurprisingly, this contains lemon. It's also full of sugar and alcohol, making it a surprisingly sweet after dinner treat

• Grappa - This delightfully light, slightly bitter option is made from grapes and blended with herbs. You usually have it neat. 

• Alpestre – Potentially the ultimate Italian herbal digestif. It was created as far back as 1857 and, it is said, the secret recipe can cure sickness. Even today, the recipe remains a closely guarded secret. The taste is light, herbal, without a hint of bitterness. While it is generally served neat, it can be warmed, enhancing its flavours

• Sambuca – This alcoholic liqueur has a distinct, anise flavour. It’s served neat and is usually accompanied by three coffee beans. These symbolise health, happiness, and prosperity. It has a slightly bitter aftertaste, but is surprisingly refreshing. 

Alcohol-free and low alcohol digestifs 

 If you're looking for an Italian non-alcoholic digestif then you're in luck. In recent years, these have become increasingly popular. It gives you all the taste of the traditional Italian digestif without any risks associated with drinking alcohol. 

Some popular options are:

• Non-alcoholic bitters - these are blended with herbs such as rosemary. Other ingredients include lemon and myrtle. The result is a surprisingly citrus flavour with a hint of bitterness

• Limonata - The non-alcoholic version of Limoncello is made with real lemon juice. It has a slightly bitter taste and is very refreshing

• Sanbitter - Although called a bitter, this digestif has a very similar flavour to Campari. It's ruby red and should be drunk neat

How digestifs fit into Italian food culture

The culture of eating and drinking in Italy dates back centuries. However, the founding principles are as important today as when they were first adopted. There's an emphasis on using local produce in everything. That's why recipes are different in every region.

 In addition, the tradition surrounding eating has remained the same. People typically indulge in an aperitif before the meal to stimulate the appetite, and a digestif after to held digest your food properly. Note; it's usually served after coffee as a course of its own.

Put simply, the digestif has been part of Italian culture for a long time, and is likely to remain a part for the foreseeable future.