Ischia Sapori

Ischia Sapori’s modern story begins in the 1960s, when Bruno Savastano fell for Ischia’s Mediterranean landscape and the aromatic plants growing across the island. He revived an old cellar and built the business around liqueurs made from selected herbs, roots, citrus and fruit. After the founder’s death, his son Christian Savastano took the lead.

Rucolino emerged in the 1990s as the house’s signature amaro. It is made by infusing wild rocket with citrus, herbs and other botanicals.