From nutty nocino to anise-tinged sambuca, Italy has long enjoyed a rich collection of liqueurs, turning local ingredients into pleasing after-dinner sips. “Italians like to be at the table for as long as possible after the meal, enjoying an espresso or a digestivo,” explains Sabato Sagaria, who pours plenty of both at New York City Italian restaurant One Fifth. “It’s part of Italian dining culture.”
Yet, outside of Italy, it can be a little confusing to decipher what’s in those many storied bottles or how to serve them. Here’s our cheat sheet. While they can be easily enjoyed on their own, Italy’s liqueurs also are versatile components for
