The Italian Spirit

Enoteca Sileno is the wholesale and

distribution division of L. Di Santo Pty

Ltd, Australia’s oldest and most

respected importer of authentic,

artisanal, Italian food and wine.

Founded in Melbourne in 1953 by

Luigi Di Santo, entrepreneur and

pioneer of the Italo-Australian

community, the company over its

60-year history, has been entrusted

as the Australian home of some of

the great gastronomic brands of

Italy and many smaller, artisan

producers of note.

Today, Enoteca Sileno continues to

set the standard for the importation

and distribution of premium Italian

food and wine in Australia.

The ItalianSpirit

For a country that is renowned for being at the

vanguard of innovation, design and fashion,

Italians are conspicuously old-fashioned when

it comes to eating and drinking.

Many age-old customs and rituals of

Italian dining are played out on a daily

basis throughout the country with the quiet

confidence of a nation that has mastered the

art of eating.

A digestive liqueur, “il digestivo”, served at the

end of a meal, is one such ritual. Depending on

where you are in Italy and who you are with,

the digestivo could range in flavour from

sweet, to bitter, to outright medicinal. Each

made from a secret recipe of distilled spirits

infused with roots, barks, spices, herbs, fruits

and other botanicals that are believed to have

the therapeutic benefit of aiding digestion and

calming the nerves. The flavours are complex,

evocative and satisfying.

The Enoteca Sileno portfolio includes a wide

selection of authentic Italian liqueurs.

In addition to digestives like amaro

and anice, there are aromatic

infusions which can be enjoyed

served straight up at room

temperature, served over ice with

slice of orange peel, or blended

into a pre-dinner cocktail.

Varnelli

Bepi Tosolini

Lucrezio R.

Vincenzi

Banajuto

Limoncello di Capri

Rossa Sicily

Pralina

La Spina Santa

Enoteca Sileno is the wholesale and

distribution division of L. Di Santo Pty

Ltd, Australia’s oldest and most

respected importer of authentic,

artisanal, Italian food and wine.

Founded in Melbourne in 1953 by

Luigi Di Santo, entrepreneur and

pioneer of the Italo-Australian

community, the company over its

60-year history, has been entrusted

as the Australian home of some of

the great gastronomic brands of

Italy and many smaller, artisan

producers of note.

Today, Enoteca Sileno continues to

set the standard for the importation

and distribution of premium Italian

food and wine in Australia.

Girolamo Varnelli established the

Varnelli family distillery in 1868 as

an artisan herbal distillery in the

central Italian region of Marche and

it has remained a family company

ever since. Varnelli has always

created pure herbal liqueurs and

bitters with completely natural

ingredients sourced from the

surrounding Sibillini Mountains.

They never use “essences”, like

many commercial brands. Today the

distillery is managed by four women

of the Varnelli family who perfectly

combine the traditional methods

of artisan herbal production with

the most up-to-date techniques for

storing and bottling their liqueurs.

The Italian Spirit | 2015 © Enoteca Sileno

Anice Secco is unique among the Mediterranean aniseed drinks

because it is dry, not sweet. It is distilled with an infusion of wild aniseed

according to a recipe that is known only to the Varnelli family. The

strong, persistent aromas of aniseed develop into a fragrance of wild

fennel, dill and cumin, enriched with floral scents. All-enveloping, full-

bodied, and medium-dry, it recalls the same strong, persistent aroma

found in the bouquet: aniseed, cucumber and wild fennel. The finish is

harmonious and very pleasant. This is excellent as a top-up in coffee, or

when served neat it acts as an efficient aid to digestion without having

the bitter taste associated with amaro-style liqueurs. It also adds a

special something to ice-cream, pineapple and other desserts.

Anice Secco SpecialeAnise LiqueurAlc. 46% by Vol.

Available sizes:

QS160 100ml

QS157 700ml

This fine liqueur has a base of a special Martinique rum selected by

the Varnelli family. It is a refined expression of the Italian tradition of

liqueurs (punch) to be drunk hot in the wintertime. It features scents of

caramelised fruit and intense mandarin zest, accompanied by vanilla

and roasted coffee. Not solely reserved for warm drinks, Mandarino

makes an excellent base for refreshing cocktails and can be served

over ice.

In a wine glass filled with ice, add all ingredients except Prosecco and stir gently. Top with Prosecco, and stir.

Punch alla Fiamma “Mandarino”Mandarin LiqueurAlc. 35% by Vol.

Available sizes:

QS163

Vino Aranciata30 ml Vermouth Bianco15 ml Strega8 ml Vermouth Rosso22 ml Varnelli Mandarino

90 ml Furlan Prosecco

100ml

QS204 700ml

Cocktail Idea

Moka Varnelli is a fine liqueur that is produced using real Italian

espresso, and without any artificial flavouring or colouring. According

to the Varnelli family recipe, it needs at least 6 months of seasoning

and settling in order to acquire its particular taste and appearance.

The distinctive aroma of espresso blends with notes of cocoa, vanilla,

spices, tobacco, honey and caramel. The taste is pleasantly sweet and

well balanced, and the aromas are persistent.

Since 1868 Amaro Sibilla has been obtained from a decoction of herbs,

roots and barks prepared over a wood fire and sweetened with honey.

A long ageing and decanting period is then needed in order to get a

transparent smooth tasting product, moderately bitter and with the right

alcoholic strength. On the nose is has strong aromas of bitter herbs and

dried fruit (chestnuts, walnut husk), followed by scents of coffee and

honey. The first impression of sweetness due to honey is then followed

by an intense bitter tannic taste with a long-length finish. This roughness

is corrected by fine aromas of chestnuts, honey, dried fruit, vanilla and

coffee. Drink neat or over ice as an aid to digestion, or hot with a twist of

lemon rind. It is an exquisite thirst-quencher when mixed with soda wa-

ter or lemonade, or for an original aperitif with vermouth bianco.

Caffè MokaCoffee LiqueurAlc. 30% by Vol.

Amaro SibillaBitter Herbs DigestiveAlc. 34% by Vol.

Available sizes:

Available sizes:

QS162 100ml

QS243

QS158

700ml

700ml


Pour ingredients into cocktail shaker with ice and shake vigorously. Pour into a cocktail glass and garnish with orange peel.

Ronzio

30 ml Varnelli Anice Secco30 ml Varnelli Caffè Moka15 ml Armagnac15 ml lemon juice

Cocktail Idea

by Tad Carducci, The Tippling Bros.

This intriguing amaro is obtained from a decoction of herbs, roots and

barks which are prepared over a wood fire, and only pure honey is used

to sweeten this blend. It offers aromas of nearly stewed ripe fruit and

sultanas, with scents of gentian, rhubarb, sandalwood, and honey. The

taste is dry, bitter, and warm, and its tannic structure is powerful and

somewhat drying to the palate. It has a pleasantly medicinal essence,

which confirms its excellent digestive properties. Serve neat, or over

ice with a slice of orange.

Amaro di Erbe Tonico DigestivoBitter Herb Digestive TonicAlc. 21% by Vol.

Available sizes:

QS107 500ml

Pure cinnamon essence is perfect to prepare special coffee, cock-

tails, mulled wine, sangria, and also very useful in pastry making. At

first, the aroma of cinnamon is dominant, sustained by a perceptible

alcohol component, then vanilla, nutmeg and bergamot are clearly

evident. Sweet, alcoholic, mellow, all the aromas found in the bou-

quet are developed. Only a few drops are needed to enhance drinks

and other recipes.

Delizia alla CannellaCinnamon EssenceAlc. 30% by Vol.

Varnelli Accessories

Available sizes:

Cloth Bar Mat

Rubber Bar Runner

Branded Stirrers

QS208 100ml

Founded in 1943, Distilleria Bepi

Tosolini was a pioneer of authentic

grappe and distillates in Friuli. The

distillery has built a reputation for

refining the process of “monovitigni”

distillation, which uses only single

grape varieties for producing grappe.

The traditional Friulian recipes of

the Tosolini family are well guarded

family treasures and include a wide

variety of specialty liqueurs which

are made with the finest ingredients.

The ancient art acquired by Master

Distiller Bepi Tosolini continues

to live on in the professional

commitment of the entire family;

from Giovanni, who now heads

the company, to his grandchildren

Giuseppe, Bruno and Lisa.


Salizá is produced by re-distilling spirit with real crushed

almonds, carried out with manually operated steam stills.

Salizà premium is blended with a 25 year old brandy,

imparting a rich and smooth depth of flavour. Serve neat

or over ice.

Amaretto Veneziano SalizàPremiumAlc. 30% by Vol.

Available sizes:

QS248 700ml

Unlike other Amaretto brands typically made from an apricot

kernel concentrate, Salizá is produced by re-distilling spirit

with real crushed almonds. Salizá amaretto is intense and full

bodied, with an elegant taste of honey and candied apricots,

with a nutty, caramel finish. Serve neat, with ice, or in a cocktail.

Amaretto Veneziano SalizàAlc. 30% by Vol.

Available sizes:

QS199 700ml

Add all ingredients to a cocktail shaker and dry shake. Add ice and shake well. Strain over ice into a rocks glass. Garnish with a lemon peel and a brandied cherry.

Garnish:

Lemon peel and a Luxardo brandied cherry.

Salizà Sour45ml Salizà Amaretto

20ml bourbon, cask/barrel proof

30ml lemon juice

1 teaspoon simple syrup

15ml egg white

Cocktail Idea

This specialty liqueur is a distillate and infusion of pure Amalfi

lemon peel, mint balm, sage and sweet mint. It has a fresh

and natural lemon taste with delicate herbaceous notes. The

lemons and herbs are hand selected and harvested before

being infused for over 4 months in alcohol. This sweet and

bitter liqueur is an exceptional alternative to limoncello,

and is produced without any artificial aromas, colourings or

preservatives. Pour over ice, or serve directly from the freezer

in small glasses. May also be mixed in cocktails.

This specialty liqueur is a distillate and infusion of miniature

wild bush strawberries and fragolino, a small berry variety

of grape which itself has strawberry flavour characteristics.

Fragola is pleasantly sweet with enveloping ripe strawberry

notes, and unexpected softness on the palate. The liqueur

contains no artificial colours, flavours or preservatives. Serve

over ice as an aperitif, mix in cocktails, or use to macerate

berries for pavlova or other desserts.

Limone Lemon & Herb LiqueurAlc. 30% by Vol.

Fragola Wild Strawberry LiqueurAlc. 24% by Vol.

Available sizes:

Available sizes:

QS212

QS213

700ml

700ml

In a stainless steel bowl or cocktail shaker, whisk together the sorbet and a splash of the prosecco until fully incorporated. While whisking, slowly pour in the Limone Amaro and then the remainder of the prosecco. Serve in a martini glass or coupe.

Sgroppino75g lemon sorbet75ml prosecco30ml Limone Liqueur

Cocktail Idea


Bilberries are a precious wild fruit that grow on low shrubs

in forests, primarily in northern and central Europe. Distinct

from blueberries, the fruit is smaller and the flavour more

concentrated. For this liqueur, Bilberries are infused for 2

weeks immediately after picking. It has a mild and softly sweet

taste with wild berry essences. The liqueur contains no artificial

flavours, colours or preservatives.

A fine and flavoursome herb liqueur dating from 1918 and made

with the founder’s original recipe using 15 varieties of officinal herbs

such as angelica, bigarade, gentian, star anise, cloves, marine

absinth, lemon balm, mint, ginger and Artemisia. The herbs are

steeped in ashwood barrels in Eau de Vie and the purest water

from the Friulian Pre-Alps. The exquisite “santonego” or marine

absinth, hand-picked in the Friulian lagoon, makes amaro Tosolini

typically unique. No dye nor any artificial flavours are used.

Myrtil Wild Bilberry LiqueurAlc. 24% by Vol.

Liquore d’erbe Amaro Bitter Herbal LiqueurAlc. 30% by Vol.

Available sizes:

Available sizes:

QS214

QS205

700ml

700ml

Muddle sage leaves with lemon juice and simple syrup in a cocktail shaker. Add Myrtil, apple juice, and ice. Shake vigorously and pour into a rocks glass; top with soda.

Blue Sage7 sage leaves7 ml fresh lemon juice7 ml simple syrup50 ml Myrtil liqueur30 ml sparkling apple juice soda, to top

Cocktail Idea

Lucrezior R. was the first batch

distillery in Sardinia. Their

experience has been leveraged

from three generations of

traditional production, which

has seen wild flowers, fruits and

grapes transformed into traditional

Sardinian liqueurs and fine grappe.


Fine lemons that grow on the Emerald Coast of northeast Sardinia

are carefully selected to produce this limoncello. The selected

lemon peels are macerated in a water-alcohol solution using no

added colors or preservatives, resulting in incredibly intense flavour

that highlights the quality and strength of the lemons used. This

lemon pith flavour denotes a high quality limoncello and sets it apart

from other commercial ventures. The taste is persistent and leaves

the palate with a fresh aroma. Drink the limoncello chilled; fresh on

ice; as an addition to cocktails; or use as an addition to desserts.

Myrtle berries of Logudoro (northeast Sardinia) are collected by

hand and then steeped in a water-alcohol solution producing a

gentle infusion of myrtle, which is the basis for the liqueur. The

maceration takes place in stainless steel tanks at controlled

temperature for about two months. Afterwards, the fruit is

separated and filtered to get the brew that is kept in tanks at

controlled temperatures again to preserve the colour and flavour.

Mirto is a traditional liqueur of Sardinia that is typically served as a

digestive. It is ideal served chilled, or over ice.

Limoncello Linea ClassicaClassic Lemon LiqueurAlc. 28% by Vol.

Mirto Rosso di Sardegna ClassicoMyrtle LiqueurAlc. 30% by Vol.

Available sizes:

Available sizes:

QS202

QS166

700ml

700ml

The Private Selection uses the myrtle berries of Gallura

(northernmost Sardinia, granite soils). The berries are collected

by hand and then steeped in a water-alcohol solution

producing a gentle infusion of myrtle, which is the basis for the

liqueur. The maceration takes place in stainless steel tanks at

controlled temperature for about two months before being

filtered and preserved. Mirto is a traditional liqueur of Sardinia

that is typically served as a digestive. It is ideal served chilled,

or over ice. It has a soft velvety and extremely persistent myrtle

berry flavour.

The raw material of the best berries of myrtle (Myrtus commu-

nis) are hand-selected mainly from the Logudoro area of north-

ern Sardegna. The berries are then steeped in a water-alcohol

solution, continuously topped with the berries collected day af-

ter day. The soaking process and ultimately the infusion of the

myrtle, is the basis for the good liqueur. The maceration takes

place in stainless steel tanks at a controlled temperature for

about 2 months, after which the fruit is separated and filtered to

obtain the final brew, which is then aged in oak. Mirto is a tradi-

tional liqueur of Sardinia that is typically served as a digestive. It

is ideal served chilled, or over ice.

Mirto Rosso Collezione PrivataMyrtle LiqueurAlc. 35% by Vol.

Mirto Rosso BarricatoMyrtle Barrel Aged LiqueurAlc. 38% by Vol.

Available sizes:

Available sizes:

QS242

QS168

700ml

500ml


Notes:

Myrtle in Sardinia

The tradition of brewing myrtle liqueur in Sardinia can be traced back to the Island’s long history as a refuge for Mediterranean bandits.

Did you know:

Distillerie Vincenzi was founded in

1930, and is one of the best known

companies in the field of production

and sale of liqueurs, syrups and

chocolate on the Italian scene. In

recent years, the company has

seen excellent growth both from

the commercial point of view and in

the evolution of its products, thanks

to the conservation of traditional

methods of production and the

unchanged use of raw materials

and ingredients that have always

been used. Their flagship product, a

well-known gianduja cream liqueur

belonging to the ancient culture and

tradition of Turin, has been served in

the coffee shops of the city since the

early nineteenth century.


The recipe for this delicious chocolate liqueur originated in the

early 1800s when the coffee and cocoa were too expensive

to import from overseas. Piemontese hazelnuts were used

to dilute and lengthen the precious chocolate supply, thus

producing what we now know as gianduja. From this stemmed

the liqueur Bicerin gianduiotto, and the recipe has not

changed since. Bicerin is dialect in Piedmont, Lombardy and

the Veneto for a ‘small glass’. For 200 years Bicerin has been

the drink of choice of the Turinese noblemen and peasants

alike. The liqueur is creamy and dense, with rich chocolate

flavour and toasted hazelnut aromas. Drink as an alternative to

dessert, add to coffee, hot chocolate, or pour over any dessert

for a wonderful chocolaty addition.

Vincenzi’s Amaretto di Torino is sweet and delicate with

the classic bitter almond flavour. The aromas are warm

with the essence of pure almond, and it makes the perfect

accompaniment alongside traditional biscotti. Serve over ice,

or use as an addition to classic cocktails.

Bicerin di GianduiottoChocolate Hazelnut LiqueurAlc. 15% by Vol.

Amaretto di TorinoAlc. 25% by Vol.

Available sizes:

Available sizes:

QS173

QS174

700ml

700ml

Amaro Derboir is based on an 1890 recipe by Dr Guglielmo Casalotto

who created it as a medical tonic. The distinguishing feature of this

amaro is that the alcohol used is fine Sicilian Marsala rather than the

more commonly used distillates such as brandy. It offers flavours of

sweet, fresh aromatic herbs upfront with a cleansing, medicinal and

bitter finish. Enjoy this lower alcohol amaro neat, or over ice with an

orange garnish.

Amaro DerbiorBitter Herbs DigestiveAlc. 19% by Vol.

Available sizes:

QS175 700ml

Notes:


Did you know that the chocolate of Modica is the only chocolate in the world which is produced according to the original recipe and methodology of the Aztecs. This method of cold tempering protects the integrity of the chocolate and gives a perfectly balanced, rich flavour and unique gritty texture. The ideal accompaniment to Xocolic chocolate liqueur.

Bonajuto

Xocolic is a velvety smooth

chocolate liqueur that is

made with pure cacao

and does not contain any

dairy or thickener. It may

be enjoyed hot, chilled, or

served over ice. It is also

ideal as an accompaniment

to panettone, ice cream, and

other desserts.

Chili and chocolate are

a perfect combination,

and the chili version has a

wonderfully spicy kick on

the finish.

XocolicChocolate Liqueur ClassicAlc. 17% by Vol.

XocolicChocolate Liqueur ChilliAlc. 17% by Vol.

Available sizes:

Available sizes:

QS246

QS247

500ml

500ml

It was 1880 when Francis Bonajuto,

following in the footsteps of his

father, opened his small business

among the pastry shops of baroque

Modica. He continued for years

with passion and precision and the

pastry shop is still a major attraction

for locals and visitors to Sicily alike.

This limoncello has an intense

nose of lemon pith and peel.

It has a velvety, luscious tex-

ture with a strong, refreshing

lemon-pith intensity in flavour.

Serve in small glasses that

flare to enhance the flavours.

Serve very chilled, but not fro-

zen, at about 2°C.

Limoncello di CapriTraditional Lemon Liqueur of CapriAlc. 32% by Vol.

Available sizes:

QS032 700ml

At the start of the last century,

Vincenza Canale, owner of a hotel

on the island of Capri, was the first

to offer limoncello, derived from

the Caprian word “limonillo”, to her

guests. Her descendants formed the

Limoncello di Capri S.r.L. in 1988, the

first company to patent and use the

word “Limoncello”. Continuing the old

family tradition they now produce the

“Limoncello di Capri” which is made

by the cold infusion of the peel of

lemons of Sorrento P.G.I. (protected

geographical indication) totally in

accordance with the strict technical discipline,

without the addition of colour, stabilisers and

flavourings. Its unique and incomparable flavour

is the result of a long tradition and a production

process carried out with the utmost precision


Carefully selected blood orange peel is infused with sugar and

local herbs to produce this sweet, bitter and intensely citrusy

liqueur. Produced in small quantities, Amara is made with the

local Tarocco blood orange which is one of the main varieties

grown in the rich soil on the hillsides of Mount Etna. The flavours

are incredibly intense, highlighting the quality and strength of

the oranges used. The taste is persistent and leaves the palate

with a sweet and bitter combination, and a lingering aroma

of pure citrus. Drink Amara chilled and smooth; or fresh

over ice as a digestive. The liqueur can also be mixed

with sparkling water or lemonade over ice with a slice

of orange.

‘Amara’ Digestivo all’AranciaRossa Blood Orange LiqueurAlc. 30% by Vol.

Located near the slopes of Mount Etna

are acres of Tarocco blood orange trees,

part of an ancient farming tradition in

Sicily. Rossa is a new and innovative

company, created out of passion of a

new generation of entrepreneurs deeply

in love with the island, its countless

resources and its genuine products.

The director of Enoteca Sileno, John

Portelli, happened upon this liqueur by

coincidence at dinner one night during a

visit to Sicily and found it to be so special

that he decided to import it to Australia.


Available sizes:

QS250 500ml

Obtained from an infusion of

high quality orange peel and

selected herbs of Salento. The

production methods are strictly

natural, and no chemical

additives or stabilisers are

used. The nose displays

delicate aromas of citrus fruits

and bitter herbs, with flavours

of dried orange peel, woodsy

bitterness, and a smooth finish.

Serve chilled and smooth; or

fresh over ice with a slice of

orange as a digestive.

Intense in aroma and

flavour, Bergaspina

should be drunk well-

chilled both as a digestive

and as a refreshing drink.

However, on winter nights

it makes a great hot

punch. Its velvety palate

and intense aroma is also

ideal for cocktail-making.

Amaro d’ArancioBitter Orange LiqueurAlc. 36% by Vol.

BergaspinaBergamot LiqueurAlc. 40% by Vol.

Available sizes:

QS089 700ml

Available sizes:

QS200QS201

200ml700ml

Pralina, a natural foods company

in Salento, Puglia, transforms local

edible herbs and vegetables into

a wide variety of products, while

capturing local traditions in the

flavours and cooking techniques. The

company practices organic farming

methods and is certified organic by

the ICEA governing body of Italy.

La Spina, an active citrus farm

located at the southernmost point

of Calabria (the “toe” of the boot),

began producing liqueurs beginning

in 1996. Calabria is the world’s largest

producer of bergamot, with 90% of

the total production in this region.

The essential oils of bergamot, are

used in the production of perfumes,

sweets and liqueurs.

Pralina

La Spina Santa

Wholesale Enquiries:03 9380 [email protected]

920 Lygon St, Carlton NorthVIC 3054 Australia03 9389 7000

[email protected]

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The Italian Spirit