Just like vermouth, bitter is making a comeback. Recipes are evolving, nuances multiplying, and behind the bar, the game is rising: bitter is a canvas for authorship — a reflection of tastes, times, and shifting trends. It’s from this renewed momentum that a new line takes shape, rooted where it all began.
The intuition is Paolo Dalla Mora’s, already known for his gin, who revives the expertise and legacy of Arnaldo Strucchi, the technician behind one of the most important texts on Vermouth di Torino, published in 1907. That discovery sparked the creation of Vermouth Strucchi in Bianco, Rosso, and Dry, alongside Bitter Strucchi and the latest addition, Bitter Bianco — a final note that completes a collection built on long vision.
The Botanicals of Strucchi Bitter Bianco
Crafted in collaboration with the refined palate of brand ambassador Leonardo Todisco, Bitter Bianco is based on a recipe created from scratch. “White bitter has so much to offer — to us bartenders and to our guests — in terms of versatility,” explains Todisco. With fifteen botanicals, including hops, pink grapefruit, wild fennel, bitter orange, cardamom, and gentian, it’s a complex, balanced blend. “I’ve always used white bitter in my drinks because it brings depth without overpowering other elements,” he continues. “And the Bitter Bianco Strucchi brings harmony to sours and fruity twists. Or it’s perfect neat, over ice, with a splash of soda.”
The Story Behind this New Product
Like every label in the range, Bitter Bianco tells a story — this time, that of Amalia Panigati, a pioneering glass artist of the early 1900s, whose stained glass windows still illuminate Milan’s Duomo. Illustrated by Riccardo Guasco, the label pays homage to her ability to “paint with light,” transforming material into emotion. The result is a suspended figure that captures both the gentle clarity and aromatic depth of a bitter destined to win over those in search of new harmonies — new lights and flavors in the glass.
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Images courtesy Strucchi
In partnership with Strucchi
