Chinotto Syrup from Pariani

Italian Bitter Citrus Syrup

Chinotto is a variety of sour orange prized for their intensely aromatic and essential oil-packed rind. Too acidic to be consumed raw, Chinotto peels are traditionally cooked down into a marmalade or candied and pressed into a bittersweet syrup, like this bottle from Mattia Pariani. Best known as one of the primary flavoring agents in many amari (Italian herbal liqueurs) and Italian sodas known by the same name, Chinotto boasts a complex, citrus-driven bitterness with undertones of warming spices, like clove and cinnamon.

How to use

Ideal for cocktail lovers and mixologists, add a splash of this syrup to a Negroni or Manhattan. Or, go the spritz route and top off with bubbly Prosecco or seltzer water.

Upgrade simple desserts by drizzling Pariani Chinotto Syrup over vanilla ice cream or slices of ricotta cheesecake.

Try Pariani's Semi-Candied Mix Berries in Syrup and Semi-Candied Elderberries in Syrup.

About the producer

Pariani is world renowned for their top quality nuts and nut products. The founder, Mattia Pariani, began his love affair with Italian D.O.P hazelnuts during his studies at the University of Torino, where his thesis on hazelnut oil won the National Innovation Prize. Not content with scholarly writing and research, Mattia began sourcing the finest hazelnuts, extracting and bottling his own oils from the finest Piemontese hazelnuts and quickly gained a reputation as the ultimate artisan producer of Italian nuts. Mattia’s passion is evident in all of the Pariani products, like his whole Italian IGP Hazelnuts and Italian Pinenuts.