Lost the taste for bitter?
Three bitter herbs of Mediterranean tradition β 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 β 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 Β· 12.50 β¬
100 ml Β· 35.00 β¬
Dandelion
The yellow flower of European meadows.
The classic of fields and meadows, used by farmers.
30 ml Β· 12.50 β¬
100 ml Β· 35.00 β¬
Most famous
Artichoke
The Italian aperitif icon.
The base of Cynar and Italian amaro tradition.
30 ml Β· 12.50 β¬
100 ml Β· 35.00 β¬
How to use β the Italian way
1
5β10 drops
in a glass of water
2
Before meals
the aperitivo tradition
3
Your amaro
pure, honest, no added sugar
βBitter is the most honest taste.
No sugar can hide it."
A saying of Tuscan farmers.
The three plants in brief
White Horehound β 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 β 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 β 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 β no mass production.
- Hydroalcoholic 1:1 extraction β the full plant spectrum is preserved.
- 30 ml to try, 100 ml for the routine.
- We use them ourselves, every day. Thatβs the only reason theyβre in the shop.
The three plants at a glance
| Plant | Part used | Bitter intensity | Tradition |
|---|---|---|---|
| White Horehound | Leaves | β β β (very bitter) | Monastic / Amari |
| Dandelion | Leaves & roots | β β (medium-bitter) | European farmers |
| Artichoke | Leaves | β β (medium-bitter) | Mediterranean / Aperitivo |
Frequently asked questions
Which extract should I try first?
For the most bitter and authentic taste β White Horehound. For the farmer flavour of the fields β Dandelion. For the Italian aperitif tradition β 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?
5β10 drops in a glass of water, 2β3 times per day, ideally before meals. Start with the lower dose.
Is the taste really that bitter?
Yes β and it should be. The bitter taste is the signature of these plants. If youβre 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 β¬.
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.