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A Campari-type aperitif in the Luxardo style, first made in 1885.
A pleasant aperitif obtained from the infusion of several fruits and herbs such as sweet oranges, bitter oranges, rhubarb, marjoram and thyme.
Drink it before dinner to stimulate the appetite. Serve straight at room temperature, on the rocks, with water and a lemon slice, or in the Venetian style with sparkling wine and water.
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