"( \uB2E4\uB978 \uB73B\uC5D0 \uB300\uD574\uC11C\uB294 \uC544\uB9C8\uB85C (\uB3D9\uC74C\uC774\uC758) \uBB38\uC11C\uB97C \uCC38\uACE0\uD558\uC2ED\uC2DC\uC624.) \uC544\uB9C8\uB85C (\uC774\uD0C8\uB9AC\uC544\uC5B4:Amaro, \"\uC4F4 \uB9DB\" \uBCF5\uC218\uD615:Amari)\uB294 \uC774\uD0C8\uB9AC\uC544\uC758 \uD5C8\uBE0C\uC8FC\uB85C\uC11C \uC2DD\uD6C4\uC8FC\uC774\uB2E4. \uC4F4\uB9DB\uACFC \uB2E8\uB9DB\uC774 \uC11E\uC5EC\uC11C \uB098\uD0C0\uB098\uBA70 \uC2DC\uB7FD\uCC98\uB7FC \uBA39\uAE30\uB3C4 \uD558\uAE30 \uB54C\uBB38\uC5D0 \uC54C\uCF54\uC62C\uC744 \uD0C0\uC11C \uBA39\uB294\uB2E4. \uBCF4\uD1B5 16\uB3C4\uC5D0\uC11C 35\uB3C4 \uC815\uB3C4\uB85C \uB2E4\uC591\uD55C \uC885\uB958\uAC00 \uC874\uC7AC\uD55C\uB2E4. \uBCF4\uD1B5 \uC544\uB9C8\uB9AC(\uBCF5\uC218\uD615)\uC73C\uB85C \uB9CE\uC774 \uC9C0\uCE6D\uD558\uB294\uB370 \uD5C8\uBE0C\uC640 \uBFCC\uB9AC, \uAF43, \uC5EC\uB7EC \uAECD\uC9C8\uC744 \uC54C\uCF54\uC62C\uC5D0 \uB2F4\uAC00\uC11C \uC99D\uB958\uD55C \uB2E4\uC74C \uC124\uD0D5\uC744 \uCCA8\uAC00\uD574 \uAE38\uAC8C\uB294 \uC218\uB144\uB3D9\uC548 \uCF00\uC2A4\uD06C \uD1B5\uC774\uB098 \uBCD1\uC5D0 \uB2F4\uC544 \uBC1C\uD6A8\uD55C\uB2E4. \uC0C1\uC5C5\uC801\uC73C\uB85C \uC218\uC2ED\uC885\uC774 \uC0DD\uC0B0\uB418\uACE0 \uC788\uC73C\uBA70 \uC544\uB9C8\uB85C \uC544\uBCA0\uB974\uB098, \uB77C\uB9C8\uC18C\uD2F0, \uC544\uB9C8\uB85C \uB8E8\uCE74\uB178, \uC544\uB9C8\uB85C \uBAAC\uD14C\uB124\uADF8\uB85C \uB4F1\uC774 \uC788\uB2E4. \uBCF4\uD1B5 \uC0C1\uC5C5\uC6A9\uC740 \uCC9C\uC5F0\uCD94\uCD9C\uBB3C\uC744 \uCCA8\uAC00\uD574 \uD5A5\uC744 \uB354\uD558\uB294 \uD3B8\uC774\uBA70 \uCE74\uB77C\uBA5C \uC0C9\uAE54\uC774 \uB09C\uB2E4. \uC804\uD615\uC801\uC778 \uC544\uB9C8\uB85C\uC758 \uACBD\uC6B0 \uB54C\uB85C\uB294 \uC218\uC2ED\uC885\uC758 \uD5C8\uBE0C\uC640 \uBFCC\uB9AC\uB97C \uCCA8\uAC00\uD55C\uB2E4. \uBCF4\uD1B5 \uC7AC\uB8CC\uB294 \uBCD1 \uC544\uB798\uC5D0 \uD45C\uAE30\uD574 \uB193\uC73C\uBA70 \uC6A9\uB2F4, \uC548\uC824\uB9AC\uCE74, \uAE30\uB098\uB098\uBB34\uB97C \uBE44\uB86F \uB808\uBAAC \uD5A5\uC720\uB098 \uBC84\uBCA0\uB098, \uB178\uAC04\uC8FC\uB098\uBB34, \uC544\uB2C8\uC2A4, \uC0E4\uD504\uB780, \uB8E8\uD0C0, \uC0BC\uB098\uBB34 \uB4F1\uC744 \uC0AC\uC6A9\uD55C\uB2E4. \uADF8 \uC99D\uB958\uBC95\uC740 19\uC138\uAE30\uB85C \uAC70\uC2AC\uB7EC \uC62C\uB77D\uBA70 \uC57D\uD559\uC5D0\uC11C \uAE30\uC778\uD558\uB294 \uACBD\uC6B0\uAC00 \uC0C1\uB2F9\uD788 \uB9CE\uB2E4. \uC544\uB9C8\uB85C\uB294 \uC544\uBAAC\uB4DC\uB098 \uC0B4\uAD6C \uB4F1\uACFC \uACC1\uB4E4\uC5EC \uBA39\uB294 \uC774\uD0C8\uB9AC\uC544 \uC99D\uB958\uC8FC\uC778 \uC544\uB9C8\uB808\uD1A0\uC640\uB294 \uB2E4\uB974\uBA70 \uC801\uD3EC\uB3C4\uC8FC\uC778 \uC640\uB3C4 \uB2E4\uB974\uBBC0\uB85C \uAD6C\uBCC4\uD574\uC57C \uD55C\uB2E4."@ko . . . . "Amaro (Italiaans voor \"bitter\") is een Italiaanse term voor bitterzoete kruidenlikeuren, die gewoonlijk als digestief worden gedronken. Het alcoholpercentage ligt tussen 16% en 45%. Amaro wordt gewoonlijk puur gedronken, of met ijs. Er kunnen ook cocktails met amaro gemaakt worden. Amaro wordt bereid door diverse kruiden, wortels, schors, bloemen, schillen van citrusvruchten, en/of specerijen in alcohol (sterkedrank of wijn) te macereren, het filtraat te mengen met suikersiroop en het mengsel dan te laten rijpen in eiken vaten of flessen. Elke producent heeft zijn eigen recept, dat vaak stamt uit de negentiende eeuw, en waarvan de precieze samenstelling geheim wordt gehouden. Amaro is niet te verwarren met amaretto."@nl . . . "Amaro (Italian for 'bitter') is an Italian herbal liqueur that is commonly consumed as an after-dinner digestif. It usually has a bitter-sweet flavour, sometimes syrupy, and has an alcohol content between 16% and 40%. Similar liqueurs have traditionally been produced throughout Europe. There are local varieties in Germany (where they are called Kr\u00E4uterlik\u00F6r), in Hungary, the Netherlands, and France. But the term amaro is applied only to Italian products of this kind. Amaro is typically drunk neat, sometimes with a citrus wedge. It may also be drunk on ice or with tonic water."@en . . "Amaro ist ein italienischer Bitterlik\u00F6r, der durch Zugabe von Zuckersirup zum Kr\u00E4uterlik\u00F6r wird. Der Begriff Amaro (italienisch amaro f\u00FCr bitter) wird typischerweise nur f\u00FCr Lik\u00F6re verwendet, die in Italien hergestellt werden. Amari (Mehrzahl von amaro) werden hergestellt, indem Kr\u00E4uter, Wurzeln, Bl\u00FCten, Rinde und / oder Zitrusschalen in neutralen Spirituosen oder Wein mazeriert werden. Das Filtrat wird (gegebenenfalls mit Sirup gemischt) in Eichenf\u00E4ssern oder in Flaschen gereift. Viele Handelsmarken begannen ihre Produktion im 19. Jahrhundert und verwenden oft noch Rezepte, die aus Kl\u00F6stern oder Apotheken stammen. Farmacia di Santa Maria Novella produziert Amari nach Rezepten aus dem 17. Jahrhundert. Einige europ\u00E4ische Aperitifs und Digestifs wurden durch Marketingkampagnen aus der Vergessenheit hervorgeholt bzw. ber\u00FChmt. So wurde beispielsweise Fernet Branca, ein Amaro aus Italien, bei amerikanischen Barkeepern als Absacker am Ende der Nacht beliebt. Oder: J\u00E4germeister \u2013 fr\u00FCher ein deutscher Alt-Herren-Kr\u00E4uterlik\u00F6r bei Zimmertemperatur genossen \u2013 wurde durch gezielte Werbung zum amerikanischen Studenten-Getr\u00E4nk, das heute kalt wie Eis serviert wird."@de . . "\uC544\uB9C8\uB85C"@ko . . . "Amaro (liqueur)"@en . . . . . . . . . . . . . . . "1123374640"^^ . . "El amaro (\u2018amargo\u2019 en italiano, plural amari) es un tipo de licor de hierbas italiano que suele tomarse tras las comidas como digestivo. Suele ser amargo y dulce, a veces almibarado, con un contenido en alcohol habitualmente entre el 16 y el 35%. El amaro suele producirse macerando hierbas, ra\u00EDces, flores, cortezas y piel de c\u00EDtricos en alcohol, ya sea en licores neutrales o vino, mezclando tras filtrar con alm\u00EDbar y dejando envejecer la mezcla en tonel o botella. Se producen comercialmente docenas de variedades, siendo las m\u00E1s difundidas las de Averna, , Lucano y Montenegro. Un amaro t\u00EDpico est\u00E1 elaborado con varias (a veces varias docenas) de hierbas y ra\u00EDces. Algunos fabricantes enumeran con cierto detalle los ingredientes en la etiqueta de la botella. Es t\u00EDpico que el amaro incluya: genciana, ang\u00E9lica y quina, as\u00ED como melisa, verbena, enebro, an\u00EDs, hinojo, c\u00FArcuma, jengibre, menta, tomillo, salvia, laurel, piel de c\u00EDtrico, regaliz, canela, poleo, cardamomo, azafr\u00E1n, ruda, ajenjo, sa\u00FAco y cent\u00E1urea menor. Muchos fabricantes remontan su receta o producci\u00F3n al siglo XIX. Las recetas surgieron a menudo en monasterios o farmacias. Los amari suelen tomarse con hielo y un trozo de lim\u00F3n, o mezclados con t\u00F3nica. El amaro no debe confundirse con el amaretto, otro licor italiano que es dulce y est\u00E1 aromatizado con almendra o los pi\u00F1ones de frutas tales como el albaricoque, ni con el , un vino rojo seco italiano de"@es . . . "\u0410\u043C\u0430\u0440\u043E (\u0438\u0442\u0430\u043B. amaro \u2014 \u0433\u043E\u0440\u044C\u043A\u0438\u0439) \u2014 \u0442\u0440\u0430\u0432\u044F\u043D\u043E\u0439 \u043B\u0438\u043A\u0451\u0440 \u043A\u0440\u0435\u043F\u043E\u0441\u0442\u044C\u044E \u043E\u0442 16 \u0434\u043E 35 %, \u043E\u0434\u0438\u043D \u0438\u0437 \u043F\u043E\u043F\u0443\u043B\u044F\u0440\u043D\u044B\u0445 \u0432 \u0418\u0442\u0430\u043B\u0438\u0438 \u0434\u0438\u0436\u0435\u0441\u0442\u0438\u0432\u043E\u0432. \u041F\u043E\u043B\u0443\u0447\u0430\u044E\u0442 \u043F\u0443\u0442\u0451\u043C \u043D\u0430\u0441\u0442\u0430\u0438\u0432\u0430\u043D\u0438\u044F \u0430\u043B\u043A\u043E\u0433\u043E\u043B\u044F \u043D\u0430 \u0440\u0430\u0437\u043B\u0438\u0447\u043D\u044B\u0445 \u0442\u0440\u0430\u0432\u0430\u0445, \u0447\u0438\u0441\u043B\u043E \u043A\u043E\u0442\u043E\u0440\u044B\u0445 \u043C\u043E\u0436\u0435\u0442 \u0438\u0441\u0447\u0438\u0441\u043B\u044F\u0442\u044C\u0441\u044F \u0434\u0435\u0441\u044F\u0442\u043A\u0430\u043C\u0438. \u0412 \u043D\u0435\u043C\u0435\u0446\u043A\u043E\u044F\u0437\u044B\u0447\u043D\u044B\u0445 \u0441\u0442\u0440\u0430\u043D\u0430\u0445 \u0430\u043C\u0430\u0440\u043E \u0441\u043E\u043E\u0442\u0432\u0435\u0442\u0441\u0442\u0432\u0443\u0435\u0442 \u0441\u043B\u0430\u0434\u043A\u0438\u0439 \u0438\u043B\u0438 \u0433\u043E\u0440\u044C\u043A\u0438\u0439 \u0431\u0438\u0442\u0442\u0435\u0440. \u041D\u0430\u0438\u0431\u043E\u043B\u0435\u0435 \u043F\u043E\u043F\u0443\u043B\u044F\u0440\u043D\u044B\u0435 \u043C\u0430\u0440\u043A\u0438 \u0430\u043C\u0430\u0440\u043E \u0431\u044B\u043B\u0438 \u0437\u0430\u043F\u0443\u0449\u0435\u043D\u044B \u0432 \u043F\u0440\u043E\u043C\u044B\u0448\u043B\u0435\u043D\u043D\u043E\u0435 \u043F\u0440\u043E\u0438\u0437\u0432\u043E\u0434\u0441\u0442\u0432\u043E \u0432\u043E \u0432\u0442\u043E\u0440\u043E\u0439 \u043F\u043E\u043B\u043E\u0432\u0438\u043D\u0435 XIX \u0432\u0435\u043A\u0430. \u041C\u043D\u043E\u0433\u0438\u0435 \u043F\u0440\u043E\u0438\u0437\u0432\u043E\u0434\u0438\u0442\u0435\u043B\u0438 \u0443\u0442\u0432\u0435\u0440\u0436\u0434\u0430\u044E\u0442, \u0447\u0442\u043E \u0430\u043C\u0430\u0440\u043E \u0438\u0437\u0433\u043E\u0442\u0430\u0432\u043B\u0438\u0432\u0430\u044E\u0442\u0441\u044F \u043F\u043E \u0441\u0442\u0430\u0440\u0438\u043D\u043D\u043E\u043C\u0443 \u0440\u0435\u0446\u0435\u043F\u0442\u0443 \u0442\u043E\u0433\u043E \u0438\u043B\u0438 \u0438\u043D\u043E\u0433\u043E \u043C\u043E\u043D\u0430\u0441\u0442\u044B\u0440\u044F. \u0410\u043C\u0430\u0440\u043E, \u043D\u0430\u0441\u0442\u043E\u044F\u043D\u043D\u044B\u0439 \u043D\u0430 \u043C\u0438\u043D\u0434\u0430\u043B\u0435 \u0438\u043B\u0438 \u0430\u0431\u0440\u0438\u043A\u043E\u0441\u043E\u0432\u044B\u0445 \u043A\u043E\u0441\u0442\u043E\u0447\u043A\u0430\u0445, \u043D\u0430\u0437\u044B\u0432\u0430\u0435\u0442\u0441\u044F \u0430\u043C\u0430\u0440\u0435\u0442\u0442\u043E (\u0438\u0442\u0430\u043B. amaretto \u00AB\u0433\u043E\u0440\u044C\u043A\u043E\u0432\u0430\u0442\u044B\u0439\u00BB). \u041D\u0430\u0438\u0431\u043E\u043B\u0435\u0435 \u043C\u044F\u0433\u043A\u0438\u0435 \u0441\u043E\u0440\u0442\u0430 \u0430\u043C\u0430\u0440\u043E \u043D\u0430\u0437\u044B\u0432\u0430\u044E\u0442\u0441\u044F \u0432\u0435\u0440\u043C\u0443\u0442\u043E\u043C, \u0441\u0430\u043C\u044B\u0439 \u0433\u043E\u0440\u044C\u043A\u0438\u0439 \u0430\u043C\u0430\u0440\u043E \u2014 \u0444\u0435\u0440\u043D\u0435\u0442."@ru . . . . . . . . . . . . . "Amaro \u2013 korzenno-zio\u0142owy likier typu digestif, pochodz\u0105cy z W\u0142och. Mo\u017Ce by\u0107 wytrawny, p\u00F3\u0142wytrawny lub \u2013 rzadziej \u2013 s\u0142odki."@pl . "7276436"^^ . . "\u0410\u043C\u0430\u0440\u043E (\u0438\u0442\u0430\u043B. amaro \u2014 \u0433\u043E\u0440\u044C\u043A\u0438\u0439) \u2014 \u0442\u0440\u0430\u0432\u044F\u043D\u043E\u0439 \u043B\u0438\u043A\u0451\u0440 \u043A\u0440\u0435\u043F\u043E\u0441\u0442\u044C\u044E \u043E\u0442 16 \u0434\u043E 35 %, \u043E\u0434\u0438\u043D \u0438\u0437 \u043F\u043E\u043F\u0443\u043B\u044F\u0440\u043D\u044B\u0445 \u0432 \u0418\u0442\u0430\u043B\u0438\u0438 \u0434\u0438\u0436\u0435\u0441\u0442\u0438\u0432\u043E\u0432. \u041F\u043E\u043B\u0443\u0447\u0430\u044E\u0442 \u043F\u0443\u0442\u0451\u043C \u043D\u0430\u0441\u0442\u0430\u0438\u0432\u0430\u043D\u0438\u044F \u0430\u043B\u043A\u043E\u0433\u043E\u043B\u044F \u043D\u0430 \u0440\u0430\u0437\u043B\u0438\u0447\u043D\u044B\u0445 \u0442\u0440\u0430\u0432\u0430\u0445, \u0447\u0438\u0441\u043B\u043E \u043A\u043E\u0442\u043E\u0440\u044B\u0445 \u043C\u043E\u0436\u0435\u0442 \u0438\u0441\u0447\u0438\u0441\u043B\u044F\u0442\u044C\u0441\u044F \u0434\u0435\u0441\u044F\u0442\u043A\u0430\u043C\u0438. \u0412 \u043D\u0435\u043C\u0435\u0446\u043A\u043E\u044F\u0437\u044B\u0447\u043D\u044B\u0445 \u0441\u0442\u0440\u0430\u043D\u0430\u0445 \u0430\u043C\u0430\u0440\u043E \u0441\u043E\u043E\u0442\u0432\u0435\u0442\u0441\u0442\u0432\u0443\u0435\u0442 \u0441\u043B\u0430\u0434\u043A\u0438\u0439 \u0438\u043B\u0438 \u0433\u043E\u0440\u044C\u043A\u0438\u0439 \u0431\u0438\u0442\u0442\u0435\u0440. \u041D\u0430\u0438\u0431\u043E\u043B\u0435\u0435 \u043F\u043E\u043F\u0443\u043B\u044F\u0440\u043D\u044B\u0435 \u043C\u0430\u0440\u043A\u0438 \u0430\u043C\u0430\u0440\u043E \u0431\u044B\u043B\u0438 \u0437\u0430\u043F\u0443\u0449\u0435\u043D\u044B \u0432 \u043F\u0440\u043E\u043C\u044B\u0448\u043B\u0435\u043D\u043D\u043E\u0435 \u043F\u0440\u043E\u0438\u0437\u0432\u043E\u0434\u0441\u0442\u0432\u043E \u0432\u043E \u0432\u0442\u043E\u0440\u043E\u0439 \u043F\u043E\u043B\u043E\u0432\u0438\u043D\u0435 XIX \u0432\u0435\u043A\u0430. \u041C\u043D\u043E\u0433\u0438\u0435 \u043F\u0440\u043E\u0438\u0437\u0432\u043E\u0434\u0438\u0442\u0435\u043B\u0438 \u0443\u0442\u0432\u0435\u0440\u0436\u0434\u0430\u044E\u0442, \u0447\u0442\u043E \u0430\u043C\u0430\u0440\u043E \u0438\u0437\u0433\u043E\u0442\u0430\u0432\u043B\u0438\u0432\u0430\u044E\u0442\u0441\u044F \u043F\u043E \u0441\u0442\u0430\u0440\u0438\u043D\u043D\u043E\u043C\u0443 \u0440\u0435\u0446\u0435\u043F\u0442\u0443 \u0442\u043E\u0433\u043E \u0438\u043B\u0438 \u0438\u043D\u043E\u0433\u043E \u043C\u043E\u043D\u0430\u0441\u0442\u044B\u0440\u044F."@ru . "Amaro (licor)"@es . . . . . . . . . . . . . "Amaro (pluriel : amari), traduisible par le terme g\u00E9n\u00E9ral \u00AB amer \u00BB, est un terme italien qui d\u00E9signe les amers d'origine italienne."@fr . . . . . . . . . . . . . . . . "Amaro (nap\u00F3j alkoholowy)"@pl . . . . . . . . . . . "Amaro (Italiaans voor \"bitter\") is een Italiaanse term voor bitterzoete kruidenlikeuren, die gewoonlijk als digestief worden gedronken. Het alcoholpercentage ligt tussen 16% en 45%. Amaro wordt gewoonlijk puur gedronken, of met ijs. Er kunnen ook cocktails met amaro gemaakt worden. Amaro is niet te verwarren met amaretto."@nl . . . "( \uB2E4\uB978 \uB73B\uC5D0 \uB300\uD574\uC11C\uB294 \uC544\uB9C8\uB85C (\uB3D9\uC74C\uC774\uC758) \uBB38\uC11C\uB97C \uCC38\uACE0\uD558\uC2ED\uC2DC\uC624.) \uC544\uB9C8\uB85C (\uC774\uD0C8\uB9AC\uC544\uC5B4:Amaro, \"\uC4F4 \uB9DB\" \uBCF5\uC218\uD615:Amari)\uB294 \uC774\uD0C8\uB9AC\uC544\uC758 \uD5C8\uBE0C\uC8FC\uB85C\uC11C \uC2DD\uD6C4\uC8FC\uC774\uB2E4. \uC4F4\uB9DB\uACFC \uB2E8\uB9DB\uC774 \uC11E\uC5EC\uC11C \uB098\uD0C0\uB098\uBA70 \uC2DC\uB7FD\uCC98\uB7FC \uBA39\uAE30\uB3C4 \uD558\uAE30 \uB54C\uBB38\uC5D0 \uC54C\uCF54\uC62C\uC744 \uD0C0\uC11C \uBA39\uB294\uB2E4. \uBCF4\uD1B5 16\uB3C4\uC5D0\uC11C 35\uB3C4 \uC815\uB3C4\uB85C \uB2E4\uC591\uD55C \uC885\uB958\uAC00 \uC874\uC7AC\uD55C\uB2E4. \uBCF4\uD1B5 \uC544\uB9C8\uB9AC(\uBCF5\uC218\uD615)\uC73C\uB85C \uB9CE\uC774 \uC9C0\uCE6D\uD558\uB294\uB370 \uD5C8\uBE0C\uC640 \uBFCC\uB9AC, \uAF43, \uC5EC\uB7EC \uAECD\uC9C8\uC744 \uC54C\uCF54\uC62C\uC5D0 \uB2F4\uAC00\uC11C \uC99D\uB958\uD55C \uB2E4\uC74C \uC124\uD0D5\uC744 \uCCA8\uAC00\uD574 \uAE38\uAC8C\uB294 \uC218\uB144\uB3D9\uC548 \uCF00\uC2A4\uD06C \uD1B5\uC774\uB098 \uBCD1\uC5D0 \uB2F4\uC544 \uBC1C\uD6A8\uD55C\uB2E4. \uC0C1\uC5C5\uC801\uC73C\uB85C \uC218\uC2ED\uC885\uC774 \uC0DD\uC0B0\uB418\uACE0 \uC788\uC73C\uBA70 \uC544\uB9C8\uB85C \uC544\uBCA0\uB974\uB098, \uB77C\uB9C8\uC18C\uD2F0, \uC544\uB9C8\uB85C \uB8E8\uCE74\uB178, \uC544\uB9C8\uB85C \uBAAC\uD14C\uB124\uADF8\uB85C \uB4F1\uC774 \uC788\uB2E4. \uBCF4\uD1B5 \uC0C1\uC5C5\uC6A9\uC740 \uCC9C\uC5F0\uCD94\uCD9C\uBB3C\uC744 \uCCA8\uAC00\uD574 \uD5A5\uC744 \uB354\uD558\uB294 \uD3B8\uC774\uBA70 \uCE74\uB77C\uBA5C \uC0C9\uAE54\uC774 \uB09C\uB2E4. \uC804\uD615\uC801\uC778 \uC544\uB9C8\uB85C\uC758 \uACBD\uC6B0 \uB54C\uB85C\uB294 \uC218\uC2ED\uC885\uC758 \uD5C8\uBE0C\uC640 \uBFCC\uB9AC\uB97C \uCCA8\uAC00\uD55C\uB2E4. \uBCF4\uD1B5 \uC7AC\uB8CC\uB294 \uBCD1 \uC544\uB798\uC5D0 \uD45C\uAE30\uD574 \uB193\uC73C\uBA70 \uC6A9\uB2F4, \uC548\uC824\uB9AC\uCE74, \uAE30\uB098\uB098\uBB34\uB97C \uBE44\uB86F \uB808\uBAAC \uD5A5\uC720\uB098 \uBC84\uBCA0\uB098, \uB178\uAC04\uC8FC\uB098\uBB34, \uC544\uB2C8\uC2A4, \uC0E4\uD504\uB780, \uB8E8\uD0C0, \uC0BC\uB098\uBB34 \uB4F1\uC744 \uC0AC\uC6A9\uD55C\uB2E4. \uADF8 \uC99D\uB958\uBC95\uC740 19\uC138\uAE30\uB85C \uAC70\uC2AC\uB7EC \uC62C\uB77D\uBA70 \uC57D\uD559\uC5D0\uC11C \uAE30\uC778\uD558\uB294 \uACBD\uC6B0\uAC00 \uC0C1\uB2F9\uD788 \uB9CE\uB2E4. \uC544\uB9C8\uB85C\uB294 \uC544\uBAAC\uB4DC\uB098 \uC0B4\uAD6C \uB4F1\uACFC \uACC1\uB4E4\uC5EC \uBA39\uB294 \uC774\uD0C8\uB9AC\uC544 \uC99D\uB958\uC8FC\uC778 \uC544\uB9C8\uB808\uD1A0\uC640\uB294 \uB2E4\uB974\uBA70 \uC801\uD3EC\uB3C4\uC8FC\uC778 \uC640\uB3C4 \uB2E4\uB974\uBBC0\uB85C \uAD6C\uBCC4\uD574\uC57C \uD55C\uB2E4. \uC720\uB7FD \uC804\uC5ED\uC5D0\uC11C\uB3C4 \uBE44\uC2B7\uD55C \uC885\uB958\uC758 \uC99D\uB958\uC8FC\uAC00 \uC0DD\uC0B0\uB418\uACE0 \uC788\uC73C\uBA70 \uB3C5\uC77C\uC5D0\uC11C\uB294 Kr\u00E4uter Lik\u00F6r\uB85C \uC9C0\uCE6D\uD55C\uB2E4. \uD5DD\uAC00\uB9AC\uC640 \uB124\uB35C\uB780\uB4DC, \uD504\uB791\uC2A4\uC5D0\uC11C\uB3C4 \uC720\uC0AC\uC885\uC774 \uC874\uC7AC\uD55C\uB2E4. \uB2E4\uB9CC \uC544\uB9C8\uB85C\uB77C\uB294 \uC774\uB984 \uB9CC\uD07C\uC740 \uC774\uD0C8\uB9AC\uC544\uC0B0\uC77C \uACBD\uC6B0\uC5D0\uB9CC \uC801\uC6A9\uD558\uB294 \uAC83\uC774 \uC6D0\uCE59\uC774\uB2E4."@ko . . . . "Amaro (pluriel : amari), traduisible par le terme g\u00E9n\u00E9ral \u00AB amer \u00BB, est un terme italien qui d\u00E9signe les amers d'origine italienne."@fr . "Amaro (Lik\u00F6r)"@de . . . . . . . . . . . . . . . . . . . . "Amaro (drank)"@nl . . . . . . . . . . . "\u0410\u043C\u0430\u0440\u043E"@ru . . . "Amaro \u2013 korzenno-zio\u0142owy likier typu digestif, pochodz\u0105cy z W\u0142och. Mo\u017Ce by\u0107 wytrawny, p\u00F3\u0142wytrawny lub \u2013 rzadziej \u2013 s\u0142odki."@pl . "El amaro (\u2018amargo\u2019 en italiano, plural amari) es un tipo de licor de hierbas italiano que suele tomarse tras las comidas como digestivo. Suele ser amargo y dulce, a veces almibarado, con un contenido en alcohol habitualmente entre el 16 y el 35%. El amaro suele producirse macerando hierbas, ra\u00EDces, flores, cortezas y piel de c\u00EDtricos en alcohol, ya sea en licores neutrales o vino, mezclando tras filtrar con alm\u00EDbar y dejando envejecer la mezcla en tonel o botella. Muchos fabricantes remontan su receta o producci\u00F3n al siglo XIX. Las recetas surgieron a menudo en monasterios o farmacias."@es . . . "6714"^^ . . "Amaro (Italian for 'bitter') is an Italian herbal liqueur that is commonly consumed as an after-dinner digestif. It usually has a bitter-sweet flavour, sometimes syrupy, and has an alcohol content between 16% and 40%. Similar liqueurs have traditionally been produced throughout Europe. There are local varieties in Germany (where they are called Kr\u00E4uterlik\u00F6r), in Hungary, the Netherlands, and France. But the term amaro is applied only to Italian products of this kind. Amaro is typically produced by macerating herbs, roots, flowers, bark, and/or citrus peels in alcohol, either neutral spirits or wine, mixing the filtrate with sugar syrup, and allowing the mixture to age in casks or bottles. Dozens of varieties are commercially produced, the most commonly available of which are Averna, Ramazzotti, Lucano, and Montenegro. Many commercial bottlers trace their recipe or production to the 19th century. Recipes often originated in monasteries or pharmacies. Amaro is typically drunk neat, sometimes with a citrus wedge. It may also be drunk on ice or with tonic water."@en . . . . . "Amaro ist ein italienischer Bitterlik\u00F6r, der durch Zugabe von Zuckersirup zum Kr\u00E4uterlik\u00F6r wird. Der Begriff Amaro (italienisch amaro f\u00FCr bitter) wird typischerweise nur f\u00FCr Lik\u00F6re verwendet, die in Italien hergestellt werden. Amari (Mehrzahl von amaro) werden hergestellt, indem Kr\u00E4uter, Wurzeln, Bl\u00FCten, Rinde und / oder Zitrusschalen in neutralen Spirituosen oder Wein mazeriert werden. Das Filtrat wird (gegebenenfalls mit Sirup gemischt) in Eichenf\u00E4ssern oder in Flaschen gereift."@de . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . "Amaro (liqueur)"@fr .