The island enjoys the surrounding deep blue sea, a mild climate, full of glorious sunshine, and is particularly fertile, full of oak, Cyprus, almond, citrus, and olive trees as well as wine grapes. Without a doubt, it is the perfect place to make leafy liqueurs.
Ischia Sapori is the island’s one and only liqueur factory and home to the famous Rucolino, made from the large leaf wild grown rocket. The recipe is, of course, a family secret, but we do know that in addition to rucola (rocket), citrus features in the mix, lightening the flavour. In style terms, it’s in the dark spectrum – not orange/tangerine/citrus like Montenegro or Nonino Amaro – it’s a dark Amaro, but at the same time, it’s not as heavy as Cynar, Averna or Rabarbaro either. It’s delicious, 30% alcohol and best served cold or on ice.