From The Food Encyclopedia by Jacques Rolland and Carol Sherman
An apéritif, brilliant rose-red in color, made from herbs, quinine bark and orange peel, introduced in 1892 by Italian entrepreneur Davide Campari, whose father, Gaspare, opened a café in Milan's Galleria Vittorio Emanuele in 1867. The younger Campari acquired a factory at Sesto San Giovanni to produce the apéritif after studying the art of distilling in France.
