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%.

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 Fernet-Branca, 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 consumed neat, sometimes with a citrus wedge. It may also be consumed on ice, with tonic water or cola-flavoured sodas, as is common in Argentina.

Amaro is flavoured with several (sometimes several dozen) herbs and roots. Some producers list their ingredients in detail on the bottle label. Herbs used for flavouring may include any of the following: gentian, angelica, cardoon, cinchona (china), lemon balm (melissa), lemon verbena (cedrina), juniper, anise, fennel, zedoary, ginger, mint, thyme, sage, bay laurel, citrus peels, liquorice, cinnamon, menthol, cardamom, saffron, rue (ruta), wormwood (assenzio), and elderflowers (sambuco).

The following is a list of some of the notable commercial brands: