The true origin of Concerto remains shrouded in mystery though many attribute its origins to a group of inventive monks from Convento Di Francesco di Tramonti. This dark liquer is is obtained by soaking in alcohol for 60 days a "Concert" of 15 herbs and spices, barley coffee and espresso. The resulting liquor is dark in color with a balanced flavor. The secret combination of ingredients in the infusion is highly guarded by the monks. Don Ciccio & Figli is the only producer of "Concerto" outside of the Amalfi Coast. Best served chilled.
Our production follows the traditional method said to have originated in a mountain monastery. The barley and espresso coffee are oven roasted with acacia wood for a maximum of 28 minutes, then mixed with 15 botanicals. The gentle sweetness brings out notes of liquorice, barley, dark chocolate and vanilla.
The tale of Don Ciccio & Figli begins on another continent, and in many ways, in another world. It is 1852 in the Italian town of Atrani. In this ancient hamlet clinging to the rocky coast of Amalfi, a child is born. He is Vincenzo, known to friends and family as ‘N’gioletto’, and by his hand, the great liqueur recipes of the Amodeo family will come into being. In the summer of 1883, now a man, he becomes the first but not the last Amodeo to create the finest liqueurs on the Amalfi Coast. From bitter Amaro to sweet Limoncello, the family liqueurs would become a part of day-to-day life, the routines that ordain the eternal traditions of southwest Italy.
Leap forward to 2012. Five thousand miles from Italy, and thirty two years after the earthquake of Irpinia shook the family craft to a standstill, Don Ciccio & Figli liqueurs flow again. Today, when you taste any liqueur in our range, from the bitter to the sweet, you experience the rebirth of the spirit of the Amodeo family from the Amalfi Coast, just as it was in 1883.