The Italian Branca family make two liqueur drinks, Branca Menta (mint) and Fernet Branca. Branca itself means claw in Italian, but what does Fernet mean? I haven't been able to find any meaning at all?

lanfranco

According to my Grande Dizionario Hazon Garzanti, "fernet" (small "f," without the Branca name being mentioned) is simply "a kind of Italian bitters." No etymology is given, but this suggests that the term meant "bitters," or a form thereof, and that the Branca name was simply attached to the specific recipe for fernet devised by Maria Scala Branca. However, a more common term for this type of "digestivo" is "amaro." "Fernet" could have been a regional term of some sort, but I can't be sure. It doesn't have any other meaning in Standard Italian. http://en.wikipedia.org/wiki/Fernet_Branca Jul 13 06, 8:17 AM

satguru

Thanks Frankie, I have many reference books but none in Italian, and that's exactly what it's made of. It only has a capital on the drink as it's also its name. My mother swears by it since she was treated with some in France 40 years ago! (it's used for gut problems as well). Jul 13 06, 10:01 AM

peasypod

I could have sworn I had heard it referred to something to do with the distillation process, but couldn't find it anywhere in my Italian aperitif and digestivo texts. But voila, here we have that it had something to do with the use of a 'clean iron', supposedly. "The name 'Fernet' itself was invented then, too, an exotic moniker that loosely implies the use of a "clean iron" in the distillation process, which has since been used for knockoffs like Luxardo Fernet Amaropad and Fernet Stock." http://www.winecountry.it/articles/wine-history-and-culture/593 Jul 13 06, 6:58 PM

satguru

My suspicions were right- the name was invented! One up to my radar- no wonder none of the dictionaries I tried could help! Jul 13 06, 7:07 PM

lanfranco

A query to a friend this afternoon turned up the information that no one knows what "fernet" means or meant. Apparently, there are various myths, all involving "herbal tonics" rather similar in concept to the famous and high-alcohol "Lydia Pinkham" variety in the U.S. (intended to relieve "female troubles"). Some traditionalist European doctors do still prescribe these "digestive" tonics to patients. But as for "bitters," I used to be very fond of "Amaro d'Abruzzo." It tastes rather like warm Coca Cola with a touch of orange oil, but it packs a punch like rocket fuel. Jul 13 06, 7:13 PM

peasypod

I enjoy the Calabrese 'Amaro del Capo', a very stong one, kept in the freezer. I have once made my own, and have recently been given a bottle of an artichoke centred one, which is just as potent. Jul 13 06, 7:22 PM