A Love Letter to Italy, Bottled in Bergamot and Glory

Rosolio was once the drink of poets and kings - the elegant liqueur of the Italian court, served to guests as a symbol of hospitality, refinement, and sweet welcome. From the Renaissance through to the 19th century, it was the spirit of celebration. And then… puff. It vanished. Swallowed by time, by industrial tastes, by modern forgetfulness.

But you can't erase a spirit with this much soul. And thanks to Italicus, Rosolio di Bergamotto has returned - not dusty and nostalgic, but vibrant, luminous, and dressed in regal turquoise glass. This is history reborn with purpose.

Created by Giuseppe Gallo, a master of Italian spirits and a man utterly devoted to his cultural roots, Italicus is more than a revival - it's a resurrection. Gallo spent years scouring archives and ancient recipes, piecing together a forgotten legacy. The final creation? Italicus - a contemporary aperitivo built on a 19th-century recipe from the royal House of Savoy, refined with the finesse only Italy can offer.

Made in Moncalieri, just outside of Turin - a region famed for its vermouth and botanical brilliance - Italicus is a meticulous blend of Calabrian bergamot, Sicilian citrons, Roman chamomile, gentian, yellow rose petals, and lavender. It uses the traditional sfumatura method - a cold-extraction technique that preserves the purest essence of citrus peels, the same way perfumers treat their rarest oils. Every drop sings with detail and devotion.

The result is liquid elegance. On the nose, Italicus is bright and perfumed - not cloying, but complex. Fresh bergamot oil takes centre stage, with a delicate floral backdrop and an earthy hum of gentian and herbs. It smells like southern Italy in late spring: citrus trees in bloom, flowers in the air, and something ancient stirring beneath the beauty.

The palate is soft, almost creamy, but never heavy. First comes the sweetness of citrus - not sugary, but natural and rounded. Then a wave of gentle florals: rose, lavender, chamomile. And just when you think it's going to drift away, it grips - with a whisper of bitterness, a dry herbal note, a tightening of the finish that makes you reach for another sip. This is not a liqueur for dessert. This is an aperitivo in the purest, truest sense - designed to open the appetite, awaken the senses, and gather people together.

How to drink it? The traditional serve is simplicity itself: equal parts Italicus and prosecco, topped with a splash of soda. Serve it over ice in a wine glass and garnish with three green olives - not for salt, but for ritual. The olives are a nod to its royal roots, once served alongside rosolio in the courts of Italy.

But Italicus is more than a spritz ingredient. It's a storyteller. Add it to a stirred aperitivo, pair it with amaro, or simply pour it over ice and let it speak. It's as comfortable in a cocktail as it is alone - because it has nothing to prove. It is what it is: a graceful revival of Italian culture, served with sunlight and pride.

Why you'll love it:

Because this is not just a liqueur - it's a celebration of craft, culture, and history. Italicus brings the past to life without making it feel old. It's the elegance of the old world in the hands of the new - beautiful, balanced, unforgettable. Every drop tells a story. Every bottle holds a legacy.