Chinato is perhaps Piemonte’s most famous digestif. Traditionally made with aged Barolo, it takes its name from the bark of quinine (or “China”) tree, which is the chief botanical here. Mauro prefers to use a younger wine from Barbaresco, as the tannins are not as firm, the perfume a little more lifted. The china bark lends the wine tea-like tannins, while herbs and spices like cinnamon, cloves, cardamom, coriander, bay, ginseng, and rhubarb provide warmth and real interest. There is no better way to end a meal.