Don Ciccio & Figli is a comprehensive collection of handmade traditional amaro, and Italian herbal liqueurs born on the Amalfi Coast but made in Washington D.C. Each offering is crafted using its authentic 90-year-old family recipe. Francesco Amodeo, 3rd Generation owner, ensures they are crafted exactly as they have been since 1931.
The tale of Don Ciccio & Figli begins on another continent, and in many ways, in another world. It was in 1852, in the Italian town of Atrani, when the original founder began creating the finest liqueurs. For 50 years, the birth and growth of the Amodeo liqueurs proceed whimsically, like a fresh breeze warmed by the Mediterranean sun. And then, The Great War. Under the dark cloud, the Amodeos press on, crafting their liqueurs as best they can. But finally the stills run dry and the recipes are put under lock and key, as the family rolls up its sleeves for the monumental effort to rebuild. Little do they know, there will be yet another war to weather.
The family craft lies dormant, but it is never forgotten. In 1951, my grandfather Francesco Amodeo, the ‘Don Ciccio’ we honor in our name, brings our liqueurs back to life. A mechanic by wartime necessity, but with artisanal liqueur-making running in his blood. He joins forces with my maternal grandfather Giovanni Porpora who is a falegname – a carpenter of exquisite skill. Together they build a small and thriving distillery in the hills of Furore, near Positano and Capri. The liqueurs are reborn, crafted exactly as they had been until 1931.
Presidente of Don Ciccio & Figli and founder of Think Italian LLC, Francesco ‘Ciccio’ Amodeo began his journey in the hospitality industry as a young boy growing up in the small town of Furore, Italy, a quaint, tight-knit hamlet of just over 800 residents. With an extended family supplying the town with its most celebrated chefs, winemakers, and artisanal liqueur makers, Amodeo became an epicure at a young age, and began his life-long love affair with hospitality. Deciding to follow in his family’s footsteps, Amodeo got his first job at the age of 14, working under the mentorship of Marisa Cuomo, one of Italy’s most respected winemakers. He continued his apprenticeship at his uncle’s restaurant in Positano. Uncle Amodeo soon pulled young Francesco behind the cocktail bar, and in that moment, an Amalfi Coast alchemist was born. He had found his true calling in hospitality, and Francesco continued his tutelage at the town’s only resort. At Furore Inn Resort young Amodeo came of age, and received many specialized certifications of his expertise. In 2004, he became a Master of Food and Beverage Management, but not before his certification as a Master Sommelier for the A.I.S. of Napoli, Italy. He is a Master Barman through the A.I.B.E.S. of Salerno too.
In the spirit of adventure, Francesco travelled to Washington D.C. in 2005. Seeing its potential as an epicurean capital, he decided to return in February 2006 to make D.C. his home. Francesco became prominent in the evolving hospitality scene, lending his expertise to notable establishments including Butterfield 9, Hook, Café Milano, and Bibiana Osteria Enoteca. But there was something else stirring in his blood. Francesco began to research and experiment with handcrafted liqueurs in his free time. With over a century of family history in the business, at the age of 29, Francesco started Don Ciccio & Figli. His vision: to bring the signature flavors of his hometown back to life, and share the artisanal ‘Rosoli’ with the world.
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