Ischia Sapori Rucolino Amaro Alla Rucola Liqueur

“Rucolino” is a unique Italian amaro (bitter liqueur) produced by Ischia Sapori, located on the island of Ischia off the coast of Naples, in the Campania region. It is made using wild rocket / arugula (rucola / rucola selvatica) leaves native to Ischia, together with citrus peels, herbs, roots, and botanicals. The Savastano family, which runs Ischia Sapori, maintain a time-honored recipe and processing method to capture the island’s flavors.

This amaro is non-vintage, bottled at 30% ABV (60 proof), and is intended as a digestif or ingredient in cocktails.

Production & Ingredients

• The base flavoring comes from arugula (rocket / rucola) leaves, which are macerated or infused in neutral spirit, along with citrus peel and various herbs and roots.

• The infusion period is said to be around 40 days, after which the blend is filtered and sweetened (sugar and water) to achieve balance.

• The recipe remains a family secret, but the use of local arugula and citrus defines its character.

Tasting Profile

Appearance

Amber to dark orange with warm, coppery tones, evoking autumnal hues.

Aroma / Nose

Vivid citrus peel (orange, lemon), green herbal tones reminiscent of fresh arugula, cedar, and a subtle caramel or honeyed sweetness. There’s a green earthiness undercurrent from the leafy botanical influence.

Palate / Flavor

• Opens with bright citrus zest and herbal freshness.

• Then transitions to deeper, more bitter herbal and botanical layers: arugula’s peppery edge, roots, and spice.

• Beneath that, mild caramel and woody undertones help soften the bitterness.

• The texture is lively—neither too syrupy nor overly sharp.

Finish

Medium-length, pleasantly bitter. The herbal bitterness lingers with citrus echoes and a clean aftertaste that helps refresh the palate.

Style & Serving Suggestions

• Best served chilled or over ice; it’s often consumed as a digestif after a meal.

• Cocktails: Rucolino can bring herbal bitterness and complexity to modern amaro-forward cocktails, spritzes, or bitters-based mixes.

• Digestif pairing: Enjoy with light pastries, citrus tarts, or fresh fruit to contrast its herbal edge.

• Mixer role: In small doses it can balance sweetness or add herbal nuance to more neutral spirits, especially in aperitivo-style drinks.

"A traditional amaro made with arugula leaves, citrus, roots and spices, this inky-dark liqueur has a slightly viscous palate that balances sweet, bitter and spiced notes, showing hints of espresso and bitter chocolate. Drink as a digestivo or pair with coffee." Wine Enthusiast 91 Points