The recipe dates back to the 1930s and was resurrected by the Italian chef Federico Ricatto. His vision was to create Piemontese Vermouth that could stand on its own as an aperitivo or digestivo. Made with a bitter-forward set of botanicals including orange, absinthe, gentian, cardamom, vanilla, coriander, mint, mace, hops, thyme, marjoram, lemon, cinnamon, clove, and rhubarb.