AMARO DON CARLO WAS CREATED IN CAMPANIA, SPECIFICALLY IN EBOLI, OVER 30 YEARS AGO BY ANGELA CALIENDO AND CARLO GARGIULO, WHO WAS CONNECTED TO THE FAMILY BUSINESS GARGIULO 1966. This amaro is produced with 60% walnut husks and 40% herbs and spices. It is excellent served neat or on the rocks, and is a great companion in mixology and in chefs' recipes for use in cooking.