Amaretti di Saronno del Chiostro

According to legend the Cardinal of Milan made a surprise visit to the town of Saronno, near Milan in Italy, and two young lovers prepared the cookies in his honor. With only short notice of his visit they had few ingredients to work with - just sugar, egg whites and apricot kernels. So they baked these into small round macaroons which had a slight bittersweet taste that they called "Amaretti" (a little bitter in Italian) and wrapped them in elegant, colorful paper. Legend also has it that if you make a wish, roll the paper and light it, your wish will come true if it rises to the ceiling (at your own risk!)

Nearly 300 years later these same authentic Amaretti cookies are produced today by descendants of the original family. The Lazzaroni family still lives in the same home in the center of Saronno in what was once a monastery and is now known as the Cloisters. In Italian this is called Chiostro, and is the brand name of the company. Within the cloisters is an archive museum that guards the packaging and artifacts of the family history.

The distinctive flavor and texture of the cookies come from truly simple ingredients:

sugar
"armeline" obtained from apricot kernels
egg whites


The real secret to making them unique throughout the world lies in the selection and care of these ingredients.

a special kind of armeline is used
flour, raising agents or flavorings are never added to the dough
the dough is rested and then slowly baked to give the distinctive flavor and texture
the wrapping paper and production methods are exclusive to the family


Amaretti del Chiostro and Amarettini are excellent as an after dinner treat or to add zest and texture to dessert recipes.

Individually wrapped for long lasting freshness
Gluten free, lactose free, no trans fat, no cholesterol, no added fat



A recent innovation is the Soft Amaretti which follows the same traditions but, with the addition of almonds, to create a softer macaroon but with the same inimitable flavor

Manufacturer: Altri


Pumpkin Ravioli made from fresh Tumminia wheat pasta
Ingredients: Pasta: - 500g Tumminia wheat flour "Az. Agricola Fastuchera" - 200g Tumminia whole wheat flour "Az. Agricola Fastuchera" - 7 eggs Filling: - 500g oven-baked pumpkin - 200g Morstarda "Sperlari" - 150g amaretti - 100g 36 months aged Parmigiano Reggiano - 1 egg - Nutmeg - Salt from Trapani Sauce: - 150g butter "Az. Agricola Frascio" - Sage
Ricetta - 16/01/2015 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )



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