Italy’s Bitter Obsession 🥃

The Culture of Amari and Herbal Liqueurs & How Italians Embrace Bitterness in the Kitchen

Rino Dondi Pinton, the Italian entrepreneur renowned for creating the artichoke-based liqueur Cynar, passed away last week at the age of 103. His innovative spirit not only introduced a unique beverage to the world but also left an indelible mark on Italy's cultural and economic landscape.

Early Life and Career

Born in 1922, Rino Dondi Pinton's journey into the world of spirits began after World War II. He served in the military from 1941 to 1945, experiencing the challenges of war firsthand. After the war, he joined the G.B. Pezziol distillery in Padua, a company owned by the Dalle Molle family, known for producing VOV, a popular egg-based liqueur. Pinton's role as the production manager at Pezziol set the stage for his future innovations.

The Birth of Cynar

In the late 1940s, Pinton sought to create a beverage that was both enjoyable and beneficial to health. Inspired by the digestive properties of artichokes, he experimented with various formulations, ultimately developing a liqueur that combined artichoke leaves with 13 different herbs and plants. This concoction resulted in a bittersweet flavor profile and a dark amber hue. The name "Cynar" was derived from "Cynara scolymus," the botanical name for the artichoke. Launched in 1952, Cynar quickly gained popularity as both an aperitif and a digestif.