This is a story that talks about alchemy, elixirs and enlightened producers. But also of history and nature, of explorations and discoveries. And indeed, this is always how treasures are born, it is always so that extraordinary things come to life. It is in this enchanting natural setting that various spice shops were created over the centuries, able to combine local and foreign knowledge with great floristic availability. And it was precisely the Padula area, already called Tumusso, that hosted two important events fairs: that of San Bruno and that of Tumusso, tempting opportunities for the merchants of buy and sell spices of all kinds. The artisanal production method involves a separate hydroalcoholic maceration for every single botanical, all native botanicals of great quality. After maceration, the extracts obtained are assembled according to a recipe secret and left to rest to refine in Florentine terracotta amphorae until you obtain a perfectly 65% mother tincture balanced. Terracotta with its exceptional microoxygenation allows the dye to harmonize extraordinarily balanced. Only when it is ready, after about a month, is it mixed with a syrup of only water and raw cane sugar integral, which is the only thing that gives the amber color no other ingredient is added to the bitterness or dye. After mixing, the bitterness is filtered twice and then bottled where it will remain for at least another two months before being marketed. A long artisanal manufacturing process that gives to the bitter one a perfume, a flavor and an intensity extraordinary. The result is the Amaro del TUMUSSO which with an alcohol content of 35% and served at a serving temperature of 6-8 degrees, it will give sensations and emotions that only Tumusso can give.