Amaretto has been a staple in Italian cooking for centuries ï¿½
especially for desserts and to flavour coffee. Itï¿½s surprising,
then, to know that it didnï¿½t make it to North American liquor
cabinets and drinking establishments until the 1960s. Amaretto has,
however, maintained its place as a favourite cordial and cooking
ingredient since its first inception.
As legend has it, amaretto was first created back in The
Renaissance by a beautiful young innkeeper in Saronno, Italy. In
1525, the citizens of Saronno were completing the reconstruction of
their city which was hit hard by war. Bernardino Luini (a member of
the Leonardo da Vinci School of Art) was commissioned by the
Basilica of Santa Maria delle Grazie in Saronno to paint a fresco
of the ï¿½Adoration of the Magiï¿½ ï¿½ which included the
Luini, passionate about his work and art, went on a lengthy
search for the perfect model to represent his Madonna. He found
that looking for someone who was patient, poised and beautiful was
an arduous task ï¿½ until he first laid his artistic glance on the
It was only a matter of time before the young innkeeper fell
deeply and passionately in love with the artist. Her love was so
deep that she created a special potion for her lover: amaretto.
Unfortunately, the young innkeeperï¿½s name has been lost, but her
likeness and amaretto recipe lives on.
Since its first inception in 1525, the recipe for amaretto has
reportedly remained unchanged. Today, Amaretto is carefully crafted
with high-quality natural ingredients like absolute alcohol, brunt
sugar and the pure essence of seventeen selected fruits herbs and
fruits soaked in an apricot kernel oil.
Use amaretto for these favourite recipes from Food Network
Brutti Ma Buoni
White Truffle Pearls
Served In Oyster Shells