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It can be enjoyed cold, with ice or at room temperature, it excels with ricotta cakes, with vanilla ice cream or milk. Perfect after a meal or as a digestive, accompany the moments of relaxation of the day. Ideal also for the preparation of cocktails. Pleasant and fresh example is the cocktail composed of 1/3 of Batò, 2/3 of tonic water and ice cubes. Serve cold in a bitter glass wide enough to hold one or more ice cubes.
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Amaro Batò Pellegrino; it was 1895 when Oscar Despagne, French liquorist, arrived in Sicily by ship, or in "batò" as he loved to tell, to collaborate with the Pellegrino for the production of the bitter.
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