Campari
maceration, the herbs are removed and the base is enriched with water, alcohol, sugar syrup, and the natural coloring that gives the characteristic red to the Bitter.maceration, the herbs are removed and the base is enriched with water, alcohol, sugar syrup, and the natural coloring that gives the characteristic red to the Bitter.maceration, the herbs are removed and the base is enriched with water, alcohol, sugar syrup, and the natural coloring that gives the characteristic red to the Bitter.
maceration, the herbs are removed and the base is enriched with water, alcohol, sugar syrup, and the natural coloring that gives the characteristic red to the Bitter.maceration, the herbs are removed and the base is enriched with water, alcohol, sugar syrup, and the natural coloring that gives the characteristic red to the Bitter.maceration, the herbs are removed and the base is enriched with water, alcohol, sugar syrup, and the natural coloring that gives the characteristic red to the Bitter.
The Bitter par excellence, symbol of the classic Milanese aperitif