Laboratorio Margapoti is an Italian artisanal liqueur maker whose signature amaro uses Cinchona calisaya bark. Its recipe dates to the early twentieth century and Angela Margapoti’s family pharmacy.
Cinchona comes from the Andes, where it grows at elevations of approximately 1,400–3,000 metres. Its European history is associated with the Jesuits and medicinal preparations. That heritage inspired Angela’s grandfather Antonio, known as ‘the Alchemist’, and his pharmacist brother Donato to create a bark-based recipe, macerating ingredients and allowing time for maturation before selling it in the family pharmacy.
The recipe passed through generations and evolved from its historical medicinal setting into an after-dinner liqueur. Angela’s father made it privately, refining the balance until the family established Laboratorio Margapoti in Gallipoli in 2001.
Other liqueurs followed for customers who preferred different flavours. The same care applies to macerations of untreated Salento fruit, berries, spices and herbs, without colourings, preservatives or chemical additives. Sugar is added in controlled, moderate amounts according to each recipe.
Ingredients are selected seasonally, including citrus, myrtle, wild fennel, almonds and pomegranates. Bay, fennel and almonds also come from family land. Myrtle berries are gathered near the Alimini lakes by Otranto through a trusted grower; the recipe was shared by sisters who traditionally made the liqueur from local berries.
The aim is to preserve the ingredients’ aromas and flavours without excessive manipulation.
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Contact details
LABORATORIO MARGAPOTI
Via G. Pascoli, 7
73014 Gallipoli (LE)
Tel.: +39 347 9834313
Email: info@amaromargapoti.it
Web: www.amaromargapoti.it
https://www.facebook.com/amaromargapoti
https://www.instagram.com/amaromargapoti/
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