Punch Iannamico has turned 130.
It originated as a rare, sophisticated ingredient for confectionery and as an alcoholic beverage to conclude a hearty, high-quality meal.
Its versatility was immediately apparent, earning the appreciation of the era's chefs.
It achieved great success as an after-dinner liqueur—enjoyed over ice, served hot in winter, or poured into milk or over ice cream.
Starting with beet sugar—transformed into the caramel essential to the Punch’s creation—it was easy to discover the perfect essences sourced from the East, the Americas, and our own majestic Maiella mountains.
This liqueur received top international honors between 1898 and 1912.
The Classic from Villa Santa Maria.
Punch Iannamico has turned 130.
It originated as a rare, sophisticated ingredient for confectionery and as an alcoholic beverage to conclude a hearty, high-quality meal.
Its versatility was immediately apparent, earning the appreciation of the era's chefs.
It achieved great success as an after-dinner liqueur—enjoyed over ice, served hot in winter, or poured into milk or over ice cream.
Starting with beet sugar—transformed into the caramel essential to the Punch’s creation—it was easy to discover the perfect essences sourced from the East, the Americas, and our own majestic Maiella mountains.
This liqueur received top international honors between 1898 and 1912.
The Classic from Villa Santa Maria.