I admire someone who makes a product they think is so good it should be marketed and sold. And then that person actually follows through; makes the product, markets it, and best of all….it sells! I met someone like that last night. His name is Larry Patierno and he sells Liquore di Avellino.
Larry is a second generation Italian American whose family used to cook up this very special liqueur on their kitchen stove to remind them of Italy. His family was from a small town called Savignano di Puglia which has since changed its name to Savignano Irpino. The town is in the province (similar to a county) of Avellino. There is, in fact a town called Avellino which is where the photo on the label was taken. And yes, that is why he calls his product Liquore di Avellino.
I had a chance to sample his lovely elixir last night. He describes it as “a perfectly balanced blend of anise, fruit and nuts which combine to create a smooth, luxurious taste without being harsh or overly sweet.” It’s a very good description. It’s not syrupy at all; it’s not bitter or rough on the back of the throat. I loved it and can imagine drinking it on the rocks or even warmed up like a nice brandy. Larry recommends it as a post-dinner drink alongside your espresso, and on his website www.avellinospirits.com, he has some cocktail recipes which sound intriguing as well.
“Cin cin!” A toast to Liquore di Avellino!
Larry is a second generation Italian American whose family used to cook up this very special liqueur on their kitchen stove to remind them of Italy. His family was from a small town called Savignano di Puglia which has since changed its name to Savignano Irpino. The town is in the province (similar to a county) of Avellino. There is, in fact a town called Avellino which is where the photo on the label was taken. And yes, that is why he calls his product Liquore di Avellino.
I had a chance to sample his lovely elixir last night. He describes it as “a perfectly balanced blend of anise, fruit and nuts which combine to create a smooth, luxurious taste without being harsh or overly sweet.” It’s a very good description. It’s not syrupy at all; it’s not bitter or rough on the back of the throat. I loved it and can imagine drinking it on the rocks or even warmed up like a nice brandy. Larry recommends it as a post-dinner drink alongside your espresso, and on his website www.avellinospirits.com, he has some cocktail recipes which sound intriguing as well.
“Cin cin!” A toast to Liquore di Avellino!
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