AMARETTO: GOOD ALONE, BETTER WITH PEACHES!
AMARETTO: GOOD ALONE, BETTER WITH PEACHES!
Amaretto is probably one of the most popular pastry biscuits in Italy and has its roots even in the Middle Ages.
It began to spread in Arab countries only around the thirteenth century, while for a spread of amaretto throughout Europe it is necessary to wait for the arrival of the Renaissance.
There are two distinct types of amaretti biscuits: Amaretto di Saronno and Amaretto di Sassello.
Although the former originate from Lombardy and the latter from Liguria, their shape is extremely similar. What really distinguishes the two types of amaretto is their crispness.
Amaretto di Saronno, used in many traditional sweets, such as stuffed peaches and tiramisu, is famous for its crunchiness and internal honeycomb structure. Amaretto di Sassello, on the other hand, is soft and reminiscent of marzipan and is presumably “younger” than its Lombard brother.
There is an interesting legend behind the history of amaretti biscuits.
It is said that in 1718 the Cardinal of Milan decided to visit the Sanctuary of the Beata Vergine dei Miracoli in Saronno. In honor of his visit, a young couple prepared a dough based on sugar, kernels and egg white which, left to rise in the oven, gave rise to round biscuits that were called amaretti.
The fame and name of the amaretti di Saronno has reached world levels, reaching the famous Harry Potter school of magic where they appear inside the tin box in the first part of the film “The Deathly Hallows
In addition to Lombardy and Emilia, as mentioned, Liguria also boasts its typical amaretti: amaretti di Sassello, named after the town of origin, in the province of Savona. The recipe for soft amaretti di Sassello was born in about 1800 by a family from Asti: he was the administrator of the Savoy assets, she was of Sicilian origin, who used to prepare these almond-based pastries to offer to her guests.
The success of the Sassello macaroons was not long in coming and they received several awards at the International Exhibition of Genoa in 1892 and in some exhibitions in Paris in 1911 and in Madrid in 1914.
From the union between these authentic symbols of the Italian tradition and one of the most representative fruits of the summer season, Spagni & Spagni peaches with amaretti biscuits are born, made with the best raw materials, processed a few hours after harvesting with the sole addition of cocoa and sugar cane, to guarantee quality and freshness to a dessert as simple as it is good and genuine, able to satisfy any palate with its aromas and flavors.
Ideal to be tasted naturally, at the end of a meal, or to be accompanied with some ice cream, for an exceptional result!
“The sweet doesn’t go to the stomach, the sweet goes straight to the heart…”