A biscuit that was born through love, some three centuries ago. Once upon a time, it could start like this, there was a treasurer of the House of Savoy at the Reggia di Venaria who fell in love with a young confectioner from Sicily. Francesco Moriondo, that was his name, was reciprocated and they got married. The couple decided to leave their work at court to embark on a new project: a pastry shop in Francesco's home town. Here they began to produce some unusual pastries resulting from a fusion of souls, traditions and cultures. Francesco's wife used to make almond biscuits, a cornerstone in the Sicilian confectionery tradition.However, almonds were not always easy to find and so he experimented with the use of armellina (a seed inside the apricot kernel), which gave the biscuit that bitter note: its distinctive feature. This is how Amaretti were born and the name was decided by the inhabitants of Mombaruzzo who were invited to taste this freshly baked delicacy and said: ""I son bon, ma i son un pòc amaret"", they are good but they taste rather bitter. The biscuit soon became famous and popular. The Amaretto recipe is based on very simple products: it does not use flour, so it is a pastry suitable for those with wheat intolerances and is only prepared, today as then, with almonds, sugar and kernels.
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