Rossa Sicily

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Country of Origin: Italy
Location: Paternò
People: Edoardo Strano, Owner & Distiller

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Rossa Sicily Amara is a distinctive Sicilian liqueur crafted from blood oranges grown in the fertile plains of Catania, just south of Mount Etna. Created in 2013 by Edoardo Strano—a third-generation citrus grower—Amara is a heartfelt tribute to Sicily’s agricultural heritage. The name Amara, meaning “bitter” in Italian and presented in its feminine form, reflects its elegant and softer approach to the traditional amaro style. It bridges the gap between tradition and innovation, offering a modern interpretation of the classic Italian digestivo.

Sicilian Blood Oranges
The foundation of Amara lies in the prized Arancia Rossa di Sicilia IGP—Sicilian red oranges with protected geographical status. These blood oranges grow exclusively in the Piana di Catania and surrounding areas in the provinces of Enna and Syracuse. Thanks to Mount Etna’s volcanic soil, the region’s mineral-rich terrain, dry climate, and dramatic temperature fluctuations, Sicily’s oranges develop unmatched flavor, nutritional value, and deep pigmentation.

Edoardo’s family orchard, located 300 meters above sea level on the lower slopes of Etna, benefits from this unique terroir. In winter, the striking contrast between snow-covered peaks and sunny days enhances the formation of anthocyanins—natural pigments with antioxidant and anticancer properties—while also boosting vitamin C content. The result is a vibrant, ruby-red fruit with extraordinary complexity.

The Tarocco variety, the sweetest of all blood oranges and the centerpiece of Amara, is known for its rich flavor, easy peeling, and evolving color—from pale to deep red—over the course of the harvest season (December through April).

Crafted with Care
Amara is produced in small batches using a simple, tradition-driven process. Blood oranges are hand-picked in January and meticulously peeled by hand. The fragrant peels are infused in pure grain alcohol over multiple rounds to maximize flavor extraction and color.

A separate infusion of wild herbs—many foraged from the slopes of Mount Etna—is prepared and then blended with the orange infusion. The final liqueur is sweetened with cane sugar and diluted with pure Etna spring water before bottling. The result is a clean, naturally balanced amaro free from artificial additives or preservatives.