Made from two types of arugula, or rucola, that grows on the Ischia island and the Pontine archipelago. The first type, riccia, is characterized by narrow leaves and vivacious, piquant flavors with decidedly bitterish undertones while the second is called vellutata, with broad leaves and softer, smoother flavors. The leaves along with citrus peel, herbs, and roots are infused in alcohol where they macerate for 40 days. The liquid is then filtered and mixed with water and sugar in stainless steel tanks with a motorized mixer. The liqueur ages for 40 days in the stainless steel tanks before bottling. Amber, with dark orange hues, the liqueur recalls notes of citrus fruit, cedar, and subtle caramel. Lively on the palate and with a pleasingly bitter aftertaste