Zucca Rabarbaro

The recipe for Zucca Rabarbaro dates back to 1845 when a doctor prescribed rhubarb and medicinal herbs to Tilde Zucca to aid her digestion. Her husband Ettore decided to add alcohol to the concoction. It became quite popular in cafes as an aperitif in Milan among other European cities. In the early 1900s, a descendant of Ettore, Carlo, established the Zucca Company to bring the product to shelves. Rabarbaro is Italian for "rhubarb" and is the only disclosed ingredient by the brand. The rhubarb root is sourced from the Gansu province in China. A finish with peppery spice, hint of wormwood and incense, and exotic teas.