Our Artichoke Amaro was born from the collaboration between the chemists at Russo1899 and the researchers at the University of Salerno.
WHY CHOOSE AMARO AL CARCIOFO / CAMPUS ALCHEMIST BY RUSSO1899
THE DIGESTIF THAT TELLS THE STORY OF CAMPANIA
Since 1948, the artichoke has been a staple of Italian amari. But no one had ever told its story quite like this: using the outer leaves (the ones everyone discards), Campanian mandarin, and wood-roasted Neapolitan coffee.
Our Artichoke Amaro is born from the collaboration between the chemists at Russo1899 and researchers at UNISA. Through innovative extraction techniques, we have ennobled artichoke waste — leaves, stems, and bracts — transforming them into a bitter infusion with exceptional digestive properties. Notes of mandarin soften the vegetal bitterness, while the coffee provides roasted depth and a persistent finish.
18% ABV, a perfect balance between bold bitterness and citrus sweetness. Best enjoyed neat at 8-12°C after a meal, or as a base for a local Negroni. Not a Cynar clone: a Campanian evolution.
A product that supports the local agricultural supply chain, recovers waste (40% lower costs for vegetable producers), and offers a taste experience that unites the Italian digestive tradition with UNISA innovation.
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PREMIUM RECIPES
CAMPUS ALCHEMIST SPRITZ
CAMPUS ALCHEMIST
Campus Alchemist is Russo 1899's anti-waste revolution: low-alcohol liqueurs, cordials, and bitters created from noble Campanian scraps, transformed into functional treasures thanks to UNISA science. Not waste, but precious resources: artichoke leaves, pomegranate peels, butcher's broom rhizomes, and Annurca apple pulp. A line that combines tradition, research, and sustainability, with the same organoleptic profile as products made from noble parts.
THE ADVANTAGES OF INNOVATION COMBINED WITH TRADITION
CIRCULAR ECONOMY
SUSTAINABILITY
QUALITY
