USE: It is usually served as a digestive after meal, but can also be enjoyed straight at room temperature, with ice, with coffee.
Fernet was born the 17th century near Milan. In the local language "fernet" (fer net) means clean iron, referring to the hot iron rod, that used to be soaked in the alcoholic infusion, to make it shining. Fernet is therefore an infusion and not a distillate, it belongs to the chine and amari family.
Fernet boasts some features that make it unique and (maybe) inimitable. To make the proper fernet, in addition to the common ingredients used also in many different infusion, you need to have at your disposal particular herbs, roots, bulbs, pistils of different provenance as you can see from the historical recipe.