Zucca Rabarbaro is a classic Milanese rhubarb amaro with a unique, smoky bittersweet flavor, a grand classic since 1845 with an ever-modern taste, bottled at 60 proof (30% ABV).
The recipe dates back to 1845, when Tilde Zucca prepared an infusion of rhubarb and medicinal herbs to help her digestion, and her husband Ettore Zucca turned it into an alcoholic drink to share with friends. It became a fixture of Milan's aperitivo culture and still marks the moment on the fine drink circuit today.
The heart of Zucca is rhubarb root sourced from China's Gansu province, blended with herbs and spices. The rhubarb gives it a distinctive smoky depth that sets it apart from other amari.
Expect smoked rhubarb, molasses and cardamom on the nose, a sweet-bitter, balanced palate with notes of quinine, bitter orange and a hint of leather, and a long, bittersweet finish.
Zucca is a classic aperitivo. Serve it over ice with a splash of soda and an orange slice, or sip it neat after dinner as a digestivo. It adds smoky depth to a Negroni or a Negroni Sbagliato in place of the bitter, and it makes a fine Americano with sweet vermouth and soda. Try it in a Boulevardier for a smoky twist. Pair it with salty snacks, olives, cured meats, aged cheeses or dark chocolate. For lovers of Italian bitters, Zucca is a classic bottle to explore and a thoughtful gift.
Tasting Notes
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Nose: Smoked rhubarb, molasses, cardamom.
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Palate: Sweet-bitter, quinine, bitter orange, leather.
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Finish: Long and bittersweet.
Specifications
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Origin: Milan, Italy (since 1845)
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Key botanical: Rhubarb root from Gansu, China
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Style: Rabarbaro amaro
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Proof / ABV: 60 proof (30% ABV)
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Size: 750ml
How to Enjoy It
Serve it over ice with soda and an orange slice.
Frequently Asked Questions
What is rabarbaro?
An Italian amaro made with rhubarb.
When was it created?
In 1845, in Milan.
How should I drink it?
As an aperitivo with soda, neat after dinner, or in a Negroni.
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