Amaro Don Carlo non-stop: from the north to the south of the peninsula on a journey celebrating quality and local character
After winning the WineHunter Spirits Award 2025 in Merano, he took centre stage at a four-handed signature dinner in Eboli
Eboli, 8 September 2025. Amaro Don Carlo shows no signs of slowing down. This exceptional artisanal product, made from walnut husks (60%) and a blend of selected herbs and spices, was created in Eboli by Carlo Gargiulo and Angela Caliendo, yet it continues to travel far and wide, showcasing the quality and flavour of Campania’s raw ingredients beyond the region’s and the country’s borders.
In fact, the company has received numerous prizes and awards to date, the most recent being the WineHunter Spirits Award 2025, won in Merano in the spirits and liqueurs category.
Over 250 spirits were assessed by tasting panels comprising expert tasters with extensive experience in the sector (journalists, sommeliers and oenologists), who for over thirty years have been awarding a seal of quality for excellence in the worlds of wine, food, spirits and beer.
For Carlo Gargiulo and Angela Caliendo, owners of the historic Enoteca Gargiulo in Eboli, this is yet another source of satisfaction that rewards the hard work and dedication they have poured into creating an amaro that truly reflects quality and the local terroir since 1994.
Following the event in Merano, Amaro Don Carlo returned to home turf with a four-handed signature dinner held at the Cantina Segreta restaurant in Eboli, featuring resident chef Andrea Nanna alongside chef Gaetano Marinaccio from ‘La Cucina non il solito ristorante’ in Rho (Milan).
In this charming venue, housed in an old stone cellar right in the heart of the historic centre, a fusion of two visions of contemporary cuisine—combining technical skill and creativity—was celebrated.
To start, among the amuse-bouches, ‘Don Carlo in a single bite’ – a sphere of Amaro Don Carlo jelly that perfectly prepares the palate for the next course.
For the starters section, Chef Nanna used Amaro Don Carlo, together with Strega liqueur, to marinate the foie gras, creating a signature dish handed down by master chef Fabio Iacovone and given a Campania twist.
Gargiulo Coloniali’s Amari also took centre stage at the end of the meal: in particular, Amaro Don Carlo Chocolate was paired with chocolate-glazed aubergine, an iconic dessert of the Amalfi Coast, whilst the classic version of Amaro Don Carlo and Donna Rosalba, an amaro made with Piana del Sele IGP rocket, were enjoyed with the petit fours, comprising a craquelin choux pastry, a chocolate cantuccio, a peanut and caramel chocolate, and a raspberry jelly.
Particular attention has also been paid to the social aspect, with Vincenzo’s Oven-Baked Bread made from ancient grains stone-ground as part of a project involving young people with disabilities and/or in vulnerable circumstances.
A tasting experience that demonstrated, therefore, the importance of the connection between cuisine and the local area in all its many facets, as well as the versatility of Amaro Don Carlo, which is capable of adding depth and aromatic notes to haute cuisine dishes.
