I am frustratingly unenlightened about the contents of all those marvellous bottles that one sees above the bar in Italian restaurants and bars.
I'd love to be better informed about them, so that, on those occasions where one feels like gracing the dining experience with a little something before or after the meal (or maybe even both!), I could venture forth without fear of mixing up the after the meals with the befores, and without ending up with something rather too bitter for my taste.
I have had Amaretto, limoncello and, there was a decade back there where everyone was drinking incendiary glasses of Sambucca (was that the Eighties?) One of my brothers still turns up with a bottle at Christmas.
I am going to Rome, Ferrara and Venice with my family in June, so any insights or recommendations you have about aperitivi or digestivi would be appreciated.