Amaretto (biscotto)

The bitters were born, according to tradition, in 1718, when a young couple prepared these cookies for Cardinal Benedetto Erba Odescalchi during his visit to the Sanctuary of the Blessed Virgin of Miracles ^[1]. The original recipe included sugar, egg white, almonds and kernels, which gave the biscuit its characteristic bitter flavour. This episode marked the beginning of the documented production of amaretti in Italy, consolidating Saronno as a reference center for this sweet^[2].

The spread of the bittersweet was favoured by the arrival of sugar through the ports of Genoa and Venice, allowing the progressive production of similar cookies also in other Italian regions, especially in Piemonte^[3].

Of this biscuit there are mainly two versions: the Saronno type, crispy and friable, and the Sassello type hammock, soft and more similar to the marzapane. Both have round shape, like a small cap, and the surface cracked.

The bittersweet are widespread in all regions of Italy, usually in the crispy version and present analogies with many other sweets based on almond paste such as real pasta and martorana fruit. A list of the regions of diffusion follows:

• in the Piemonte are born some variations based on hazelnuts (Nocciolini di Chiavasso^[5] , Brut and bun). However, the tradition of the bass Piemonte is different (where they appear in a soft and dry version with Gavi, a Voltaggio, Oviglio and above all to Mombaruzzo).
• In Emilia-Romagna we find the amaretto of Modena that is produced with sweet almonds and love; friable on the outside, presents soft inside^[6].
• In Lombardy the amaretto of Gallarate is produced with sweet almonds and armelline^[7] and the lover of Saronno, produced by the company Lazzaroni.

Variants of bitternesses are also produced:

• in Latium (health mites)^[8], Alvito's royal pastes),
• in Lombardy a typical product is the Canzo Hazelnut, biscuit similar to the Amaretto but based on hazelnuts and other aromas, of smaller size^[9],
• in Tuscany (amaretti and Ricciarelli)^[10][11],
• in Sardinia (Amarettos)^[12] and Sospiros, characterized by local almonds, including the love of Baressa),
• in Sicily (pasti di mennula, where almonds appear in many sweets and liqueurs)^[13].

Amarots appear as an ingredient in many recipes, usually sweet. However, they are sometimes mixed with salt:

• in Lombardy are often used for special fillings, such as pumpkin tortelli, or crumbled as a substitute of grated cheese in some creams of vegetables;
• in the Piemonte are one of the sweet ingredients of Fritto mixed with Piedmont, along with apples and fritters of sweet semolina;
• enter the composition of the English soup^[14].