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Aperol is a low-alcohol aperitif born in Padua, Italy in 1919 from an idea of the company Fratelli Barbieri of Bassano del Grappa. In Italy it is called bitter because it is slightly bitter. At the time, the novelty of Aperol is that this aperitif is less titled than its competitors. Aperol is made with bitter oranges, gentian, rhubarb and other plants and roots.
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