Lost the taste for bitter?
Three bitter herbs of Mediterranean tradition – the base of Italian amari for centuries. No medicine. No sweet shortcuts. Just the honest taste of tradition.
The modern world is sweet:
- From yoghurt to aperitifs – everything sugared.
- Bitter flavours have almost disappeared from the table.
- Grandparents and monks still knew them well.
Rediscover the bitter herbs of tradition.
Three plants. Three bitter notes.
Together, the base of the Italian amaro tradition.
Hydroalcoholic 1:1 extracts, made in Italy. Start with the plant whose story speaks to you most.
White Horehound
The bitter classic of antiquity.
The horehound of Hippocrates and medieval monks.
30 ml · 12.50 €
100 ml · 35.00 €
Dandelion
The yellow flower of European meadows.
The classic of fields and meadows, used by farmers.
30 ml · 12.50 €
100 ml · 35.00 €
Most famous
Artichoke
The Italian aperitif icon.
The base of Cynar and Italian amaro tradition.
30 ml · 12.50 €
100 ml · 35.00 €
How to use – the Italian way
1
5–10 drops
in a glass of water
2
Before meals
the aperitivo tradition
3
Your amaro
pure, honest, no added sugar
„Bitter is the most honest taste.
No sugar can hide it."
A saying of Tuscan farmers.
The three plants in brief
White Horehound – the oldest
Mentioned by Hippocrates, cultivated by medieval monks. The name comes from the Hebrew marrob (bitter). Still today one of the classic ingredients in Italian amari.
Dandelion – the meadow classic
The yellow flower of European meadows and fields. Leaves are harvested in spring when the bitter taste is at its peak. A cornerstone of Italian farmer tradition.
Artichoke – the Italian icon
Not only the edible flower of Italian cuisine: from the bitter leaves comes the base of Cynar and many Italian amari. Known to Greeks and Romans alike, symbol of Mediterranean cooking.
Why Viworo
- South Tyrolean family business since 1989. Owner: Patrick Gstrein, Lana, Italy.
- Made in Italy in a specialised laboratory – no mass production.
- Hydroalcoholic 1:1 extraction – the full plant spectrum is preserved.
- 30 ml to try, 100 ml for the routine.
- We use them ourselves, every day. That’s the only reason they’re in the shop.
The three plants at a glance
| Plant | Part used | Bitter intensity | Tradition |
|---|---|---|---|
| White Horehound | Leaves | ★★★ (very bitter) | Monastic / Amari |
| Dandelion | Leaves & roots | ★★ (medium-bitter) | European farmers |
| Artichoke | Leaves | ★★ (medium-bitter) | Mediterranean / Aperitivo |
Frequently asked questions
Which extract should I try first?
For the most bitter and authentic taste → White Horehound. For the farmer flavour of the fields → Dandelion. For the Italian aperitif tradition → Artichoke.
Can I combine all three?
Yes, in amaro tradition bitter herbs are combined. Still we recommend: start with one plant to get to know its characteristic taste. If you take any medication, talk to your doctor first.
How many drops per day?
5–10 drops in a glass of water, 2–3 times per day, ideally before meals. Start with the lower dose.
Is the taste really that bitter?
Yes – and it should be. The bitter taste is the signature of these plants. If you’re not used to it, start with drops in herbal tea or add a bit of honey.
Rediscover the taste of tradition.
One plant. Five drops. The return to the authentic. From 12.50 €.
Disclaimer: Plant extracts traditionally used to support general wellbeing. They do not replace a balanced diet or medical advice. In case of pregnancy, breastfeeding or medication intake, consult your doctor before use.