Limoncello, a traditional lemon liqueur from Sicily and Southern Italy (Sorrento, Amalfi and the Gulf of Naples) is the second most popular liqueur in Italy after Campari. Made from lemon, it is an extremely strong drink which is usually consumed in very small proportions, served chilled in small glasses or cups. Amaro Sicilianos are common Sicilian digestifs, made with herbs, which are usually drunk after heavy meals. Mirto, an herbal distillate made from the berries (red mirto) and leaves (white mirto) of the myrtle bush, is popular in Sardinia and other regions. Another well-known digestif is Amaro Lucano from Basilicata. Grappa is the typical alcoholic drink of northern Italy, generally associated with the culture of the Alps and of the Po Valley. The most famous grappas are distilled in Friuli-Venezia Giulia, Veneto, Piedmont, and Trentino. The three most notable and recognizable Italian aperitifs are Martini, Vermouth, and Campari. A sparkling drink which is becoming internationally popular as a less expensive substitute for French champagne is prosecco, from the Veneto region. From the Italian perspective, cookies and candy belong to the same category of sweets. Traditional candies include candied fruits, torrone, and nut brittles, all of which are still popular in the modern era. In medieval times, northern Italy became so famous for the quality of its stiff fruit pastes (similar to marmalade or conserves, except stiff enough to mold into shapes) that "Paste of Genoa" became a generic name for high-quality fruit conserves. Silver-coated almond dragées, which are called "confetti", are thrown at weddings. The idea of including a romantic note with candy may have begun with Italian dragées, no later than the early 19th century, and is carried on with the multilingual love notes included in boxes of Italy's most famous chocolate, Baci by Perugina in Milan. The most significant chocolate style is a combination of hazelnuts and milk chocolate, which is featured in gianduja pastes like Nutella, which is made by Ferrero SpA in Alba, Piedmont, as well as Perugnia's Baci and many other chocolate confections. Every region has its own holiday recipes. During La Festa di San Giuseppe (St. Joseph's Day) on 19 March, Sicilians give thanks to St. Joseph for preventing a famine during the Middle Ages.