#Amaretto di Saronno
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Poster advertising Amaretto di Saronno liquer (c. 1960). Artwork by Walter del Frate.
#vintage poster#1960s#italian#Amaretto di Saronno#amaretto#Walter del Frate#alcohol#italy#liquer#drinking#disaronno#Saronno#Lombardy#rose#bottle#ribbon#bow
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Italian Amaretti Cookies
First, let's analyze the word "amaretto", which is a derivative of the adjective "amaro" meaning "bitter". Amaretto is translatable as "the small bitter one".
They are called like this because they are some sort of Italian bittersweet macaroons made with almond paste, sugar, egg white, almonds and apricot kernel.
The original recipe of the amaretti was born in the Middle Ages.
There are two main versions of the amaretti cookies:
Amaretti di Saronno, typical of the city of Saronno in Lombardy. They are crunchy and made with apricot kernels, sugar and egg whites (pic nr.1);
Amaretti di Sassello, typical of the city of Sassello in Liguria. These cookies are soft and made with sugar, almonds, egg whites and apricot kernels (pic nr.2).
Related Vocabulary:
Amaro (adjective) = bitter
Dolce-amaro (adjective) = bittersweet
Il biscotto ( pl. form: i biscotti) = cookie
Biscotto croccante = crunchy cookie
Biscotto morbido/soffice = soft cookie
La mandorla ( pl. le mandorle) = almond
La pasta di mandorle = almond paste.
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Sara - Unearth Italy. Find me on WordPress, Instagram and X.
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Bonjour à tous,
Toujours dans les nouveautés en after dinner à base de Téquila
Voici le dernier né :
Chocolate Aztec
Recette :
20 Ml Liqueur de café (Kalhua)
20 Ml Amaretto Di saronno
20 Ml Baileys
40 Ml Tequila Patron Anejo
10 Ml Sirop brownie Monin
2 Dash bitter chocolate Aztec
Verser tous les ingrédients dans le shaker rempli de glaçons.
Secouer quelques secondes et filtrer dans un double verre à cocktail avec une passoire.
Quelques grains de café en décoration
« L'abus d'alcool est dangereux pour la santé, à consommer avec modération »
Hello to all,
Always in the novelties in after dinner with Tequila
Here is the last born :
Chocolate Aztec
Recipe:
20 Ml Coffee liqueur (Kalhua)
20 Ml Amaretto Di saronno
20 Ml Baileys
40 Ml Tequila Patron Anejo
10 Ml Monin brownie syrup
2 Dash bitter chocolate Aztec
Pour all ingredients into the shaker filled with ice cubes.
Shake for a few seconds and strain into a double cocktail glass with a strainer.
A few coffee beans for decoration
"Alcohol abuse is dangerous for your health, consume in moderation
#tequila#bitter#amaretto#liqueur#coffee#afterdinner#bailey#sirop#chocolate#brownie#cocktails#mexique#cremefraiche#réalisation#cocktail#recette#barman#bartender#mixologie
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Check out this listing I just added to my Poshmark closet: VINTAGE DI SARONNO SQUARE BLACK PEDESTAL BASE CRYSTAL STEMWARE 4”x2.5” CORDIAL.
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Amaretto sour
1 e 3/4 amaretto di Saronno
1/2 limone
1/2 albume
1/2 simple syrup
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Amygdalota Greek Almond Chewy Cookies
🌰
Amygdalota Greek Chewy Almond Cookies (i.e. meringue cookies)
BY: Greek Cooking Made Easy
SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy
Check my YouTube Video: HERE
Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ
youtube
SERVES 🍴⃒ PREP. TIME 🕔⃒
20 pcs. 35 min.
COOK. TIME ♨ DIFFIC. LEVEL 👩🍳⃒
20 min. Easy
Welcome back to my kitchen! Today I have a small quiz for you: Which Greek sweet is made with only 3 basic ingredients, is easy to prepare and is loved by all Greeks? What do you think?
The amazing Amygdalota Greek Chewy Almond Cookies (macaron or almond meringue cookies)!!
A classic dessert that never goes out of fashion and is really easy to make.
So let me show you how to make Amygdalota at home, because nothing beats homemade!!
Suitable for ovo-vegetarians, gluten-free (if using gluten free bread crumbs!).
Tip: Using the same recipe, you can also make “Greek Ergolavoi”, by spreading some jam and sticking 2 Amygdalota together!
INGREDIENTS FOR 20 MINI AMYGDALOTA:
• 250 gr / 9 oz / about 2.5 cups Almond Meal (blanched Almond Flour)
• 3 large Egg Whites / 100-105 gr / 3.5-3.7 oz @room temp.
• 2/3 cup / 150 gr / 5.5 oz Granulated (normal) Sugar
• 30 gr / 1 oz Bread Crumbs
• Pinch of Salt
• 1 tbsp. / 15 ml Liqueur Di Saronno Amaretto or Almond extract (essence)
• 20 halved Blanched Almonds, to garnish
METHOD:
A. Prepare the amygdalota:
1. If you find store-bought Almond Meal then you can use that.
2. If not, then you could easily make your own by buying same quantity blanched, whole almonds.
3. Place them in a strong blender. Beat them for a couple of min until they become a powder. Stop the blender a couple of times and blend them with a spatula.
4. Place them in a large bowl to use in the recipe.
5. Tip: I usually buy more almonds than my recipe needs, and save the rest in a plastic bag, in the fridge.
6. In a large bowl, mix together the almond meal with the sugar.
7. Note: For this recipe I will be using a hand mixer, since the mix doesn’t need a lot of beating. You can also do the mixing with a large spoon, if you prefer it.
8. Beat them briefly together with the hand mixer, so that there are no lumps in the mix.
9. Then add the bread crumbs and beat to blend them in (they give an extra crispiness).
10. Pour in the liqueur or almond extract and beat to blend it in as well. Reserve.
11. In another bowl, beat the egg whites with the salt using the hand mixer, for about 10’ or until they turn white and fluffy, and form soft peaks.
12. Then add them in the bowl with the almond mix.
13. Using a soft spatula, mix them together briefly, just to incorporate the egg whites meringue.
14. The batter should be fluffy, not runny, in order to be able to shape it into small cookies. Let it rest for 5’.
15. Line a large oven tray with parchment paper. Bring it next to your bowl with the amygdalota batter.
16. Shape small balls (like meatballs) between your palms and place them the one next to the other on the tray.
17. Make sure they are all the same size and weight, so they can be baked at exactly the same time.
18. NOTE: The typical Greek Amygdalota are a bit larger.
I prefer to make them small because:
a. They turn out crunchier
b. They are a "small" indulgence!
19. Before you put them in the oven to bake, place on top of each cookie, a half almond, pressing it in.
20. Scatter the cookies around the tray, leaving some gaps between them and press them to become a bit flat.
21. Ready for the oven, so easy.
B. Baking instructions:
22. Bake Amygdalota in a preheated oven FAN @ 170 ℃ / 340 ℉ for around 18'-20' or until they turn golden (depends on the oven).
23. Then remove from the oven, and leave the tray on the kitchen bench for Amygdalota to cool and set.
24. Fyi when they cool down, they harden and become crispy on the outside and chewy on the inside.
C. Serving suggestion:
Place them on a nice platter and serve them with coffee or tea as a beautiful afternoon treat.
I have many fond, childhood memories of these beautiful sweets. It was a classic treat on Namedays. We would visit with my parents a friend’s house and I was really looking forward to eat them!
But they are also one of the most common, low-cost and so presentable treats at a wedding or a christening, offered wrapped in plastic, transparent cellophane with a beautiful ribbon!
Easy, delicious, suitable for every season and an all-time, beloved dessert for sure!
Other Recipes with Almonds? See them all HERE
D. Important Storage info:
Amygdalota can be preserved for up to 1 month, if you cover them individually with plastic wrap. Keep them like this in a cookie-jar at room temp.
Check my YouTube Video: HERE
Αμυγδαλωτά τραγανά και μαστιχωτά
BY: Greek Cooking Made Easy
ΜΕΡΙΔΕΣ🍴⃒ ΠΡΟΕΤΟΙΜΑΣΙΑ 🕔⃒
20 κομ. 35 min.
ΜΑΓΕΙΡΕΜΑ ♨ ΒΑΘΜ.ΔΥΣΚΟΛΙΑΣ 👩🍳⃒
20 min. Εύκολο
Καλωσήρθατε και πάλι στη κουζίνα μου.
Σήμερα σας έχω ένα μικρό κουίζ: Ποιο γλύκισμα φτιάχνεται με μόνο 3 βασικά υλικά, είναι εύκολο στην ετοιμασία και το λατρεύουμε όλοι οι Έλληνες?
Τι νομίζετε? Είναι τα Αμυγδαλωτά ή Εργολάβοι.
Ένα κλασσικό γλυκό το οποίο δεν φεύγει ποτέ από τη μόδα και είναι πραγματικά εύκολο να γίνει.
Ελάτε λοιπόν και πάμε μαζί να σας δείξω πώς να φτιάξετε Αμυγδαλωτά στο σπίτι, επειδή σαν τα σπιτικά …δεν υπάρχουν!!
Κατάλληλα για χορτοφάγους, και διατροφή ��ωρίς γλουτένη (αν χρησιμοποιήσετε φρυγανιά τριμμένη χωρίς γλουτένη!).
Συμβουλή: Με την ίδια συνταγή μπορείτε να φτιάξετε και Εργολάβους, απλώνοντας λίγη μαρμελάδα και κολλώντας μαζί 2 Αμυγδαλωτά!
ΥΛΙΚΑ ΓΙΑ 20 ΜΙΝΙ ΑΜΥΓΔΑΛΩΤΑ:
• 250 γρ / 9 oz / περίπου 2,5 φλ. Αμύγδαλα ασπρισμένα, αλεσμένα
• 3 μεγάλα ασπράδια Αυγών / 100-105 γρ / 3,5-3,7 oz σε θερμοκρασία δωματίου
• 2/3 φλ. / 150 γρ / 5,5 oz Κρυσταλλική (κανονική) Ζάχαρη
• 30 γρ / 1 oz Φρυγανιά τριμμένη
• Πρέζα Αλάτι
• 1 κ.σ. / 15 ml Λικέρ Di Saronno Amaretto ή εκχύλισμα πικραμύγδαλο (εσάνς)
• 20 ασπρισμένα, μισά Αμύγδαλα, για γαρνίρισμα
ΜΕΘΟΔΟΣ:
Α. Ετοιμάστε τα αμυγδαλωτά:
1. Αν βρείτε έτοιμα Αμύγδαλα αλεσμένα από κατάστημα, τότε μπορείτε να τα χρησιμοποιήσετε.
2. Αν όχι, τότε θα μπορούσατε εύκολα να φτιάξετε μόνοι σας αγοράζοντας ίδια ποσότητα ολόκληρα, άσπρα αμύγδαλα.
3. Βάλτε τα σε ένα δυνατό μπλέντερ. Χτυπήστε για δυο λεπτά μέχρι να γίνουν σαν σκόνη. Σταματήστε το μπλέντερ μια-δυο φορές και ανακατέψτε με μια σπάτουλα.
4. Τοποθετήστε τα μετά σε ένα μεγάλο μπολ για να τα χρησιμοποιήσετε στη συνταγή σας.
5. Συμβουλή: Συνήθως αγοράζω περισσότερα αμύγδαλα από όσα χρειάζεται η συνταγή μου και τα υπόλοιπα τα φυλάω σε πλαστική σακούλα, στο ψυγείο.
6. Σε ένα μεγάλο μπολ ανακατέψτε τα αλεσμένα αμύγδαλα με τη ζάχαρη.
7. Σημείωση: Για αυτή τη συνταγή θα χρησιμοποιήσω μίξερ χειρός, αφού το μείγμα δεν θέλει και πολύ χτύπημα. Μπορείτε να κάνετε και το ανακάτεμα με μεγάλη κουτάλα, αν προτιμάτε.
8. Χτυπήστε τα μαζί για λίγο με το μίξερ χειρός, όσο χρειάζεται για να μην υπάρχουν σβώλοι στο μείγμα.
9. Στη συνέχεια προσθέστε την τριμμένη φρυγανιά και χτυπήστε να ενωθούν (τη θέλουμε επειδή τα κάνει πιο τραγανά).
10. Ρίξτε μέσα το λικέρ ή το εκχύλισμα πικραμύγδαλου και ανακατέψτε να ενωθούν κι αυτά. Βάλτε στην άκρη.
11. Σε ένα άλλο μπολ, χτυπήστε με το μίξερ χειρός τα ασπράδια μαζί με το αλάτι, για 10’ περίπου ή μέχρι να ασπρίσουν και να αφρατέψουν και να σχηματίζουν απαλές κορφούλες.
12. Προσθέστε τα κατόπιν στο μπολ με το μείγμα αμυγδάλου.
13. Χρησιμοποιώντας μια μαρίζα, ανακατέψτε για λίγο, ώστε να ενσωματωθεί η μαρέγκα στη ζύμη.
14. Η ζύμη πρέπει να είναι αφράτη, και όχι ρευστή, για να μπορέσετε να τη πλάσετε σε μικρά μπισκότα. Αφήστε τη να ξεκουραστεί για 5’.
15. Στρώστε μια λαμαρίνα με λαδόκολλα. Φέρτε τη δίπλα στο μπολ σας με τη ζύμη για τα αμυγδαλωτά
16. Πλάστε μικρά μπαλάκια (σαν κεφτεδάκια) ανάμεσα στις παλάμες σας και βάλτε τα το ένα δίπλα στο άλλο στο ταψί.
17. Φροντίστε να έχουν όλα το ίδιο μέγεθος και βάρος, ώστε να μπορούν να ψηθούν ακριβώς την ίδια ώρα.
18. ΣΗΜΕΙΩΣΗ: Τα τυπικά Αμυγδαλωτά είναι λίγο μεγαλύτερα.
Εγώ όμως προτιμώ να τα κάνω μικρά επειδή:
α. Γίνονται πιο τραγανά
β. Είναι μια «μικρή» αμαρτία!
19. Πριν τα βάλετε στο φούρνο, βάλτε πάνω από κάθε αμυγδαλωτό από μισό αμύγδαλο, πιέζοντάς το να χωθεί λίγο πιο μέσα.
20. Απλώστε τώρα τα αμυγδαλωτά μέσα στο ταψί αφήνοντας μερικά κενά μεταξύ τους και πατήστε τα να γίνουν λίγο επίπεδα.
21. Έτοιμα για το φούρνο, τόσο εύκολα.
Β. Οδηγίες ψησίματος:
22. Ψήστε τα Αμυγδαλωτά σε προθερμασμένο φούρνο στον αέρα @ 170 ℃ / 340 ℉ για περίπου 18'-20' ή μέχρι να ροδίσουν (εξαρτάται από τον φούρνο).
23. Κατόπιν βγάλτε τα από το φούρνο, και αφήστε το ταψί στον πάγκο της κουζίνας ώστε να κρυώσουν και να σφίξουν τα Αμυγδαλωτά.
24. Πληροφοριακά μόλις κρυώσουν σκληραίνουν και γίνονται τραγανά απέξω και μαστιχωτά μέσα.
Γ. Πρόταση σερβιρίσματος:
Τοποθετήστε τα σε μια ωραία πιατέλα και σερβίρετε τα με καφέ ή τσάι σαν μια όμορφη απογευματινή απόλαυση.
Έχω πολλές αγαπημένες θύμησες από τα υπέροχα αμυγδαλωτά στα παιδικά μου χρόνια. Ήταν κλασικό κέρασμα σε γιορτές σε φιλικά σπίτια όπου πήγαινα με τους γονείς μου και περίμενα με λαχτάρα να κεραστώ!
Αλλά είναι και από τα πιο συνήθη, χαμηλού κόστους και τόσο ευπαρουσίαστα κεράσματα σε γάμο ή βάπτιση, όπου προσφέρονται τυλιγμένα σε πλαστικό, διαφανές σελοφάν με όμορφη κορδέλα!
Εύκολα, πεντανόστιμα, τέλεια για κάθε εποχή και ένα all-time λατρεμένο επιδόρπιο στα σίγουρα!
Άλλες συνταγές με Αμύγδαλα? Δείτε όλες τις ιδέες μου ΕΔΩ
Δ. Σημαντικές πληροφορίες φύλαξης:
Τα αμυγδαλωτά μπορούν να διατηρηθούν έως και 1 μήνα, αν τα καλύψετε ατομικά με πλαστική μεμβράνη. Διατηρήστε τα έτσι κλεισμένα σε ένα βάζο μπισκότων, σε θερμοκρασία δωματίου.
Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ
#snacks#fingerfood#desserts#cookies#lowcost#pastry#egg#fruit#party#mother#vegetarian#diet#gluten#lactose#amygdalota#almond cookies#meringue cookies#greek wedding treats#αμυγδαλωτά#αμυγδαλωτα
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Degustazioni in bottega (20/10)
Degustazioni in bottega (20/10)
“Arriva l’autunno – È tempo di zucca”
La Condotta Slow Food Ravenna invita i soci e amici di Slow Food degustazione in bottega che si terrà Giovedì 20 Ottobre 2022 alle ore 19 presso Leonardi Dolciumi in Via P. Matteucci n°5/A Ravenna.
Elisa ci farà degustare il panettone alla zucca del Chiostro di Saronno che è un marchio della famiglia Lazzaroni nota per il famoso amaretto di Saronno dal 1847…
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1984 'Not For Love Or Money. Simply For Taste' Amaretto di Saronno
Source: Playboy Magazine
Published at: https://propadv.com/alcohol-ad-and-poster-collection/amaretto-ad-and-poster-collection/
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Amaretto di Saronno 1984
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Pubblicità Amaretto di Saronno, 1972
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Frühlingsgefühle von Tchibo: Cafissimo Espresso Amarettini
Frühlingsgefühle von Tchibo: Cafissimo Espresso Amarettini
Frühlingsgefühle auf Knopfdruck? Tchibo macht es möglich! Zum Beispiel mit der limitierten Frühlingssorte “Cafissimo Espresso Amarettini”. Amarettini oder Amaretti di Saronno, sind kleine italienische Makronen aus Eischnee, Zucker, gemahlenen Mandeln und/oder Aprikosenkernen, die beim Backen stark aufgehen und so ein kleines aber luftiges Plätzchen bilden. Amaretti werden gerne zu Espresso…
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#Amaretti#Amaretti di Saronno#Amaretti-Kekse#Amarettini#Amarettini-Kekse#Amaretto#Cafissimo Espresso#Frühling#Frühling 2022#Frühlingsgefühle#Kaffeekapsel#Kaffeekapseln#Kapselkaffee#Rainforest Alliance#Rainforest Alliance Certified#Rainforest Alliance-zertifiziert#Rainforest-Alliance#Tchibo#Tchibo Cafissimo#Tchibo Cafissimo Espresso#Tchibo Cafissimo Espresso Amarettini
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LE CASE DEI NONNI
La casa dove stavano i nonni è piena di cose che nelle case di oggi non esistono più: l’armadietto dei liquori da offrire agli ospiti, con le bottigliette di Sambuca, di Amaretto di Saronno, il Don Bairo, il Vov, l’Amaro Tonico di Camaldoli, il Marsala all’uovo, il Glen Grant, una grappa del Piave, il Ballantines, il liquore Biancosarti, l’Amaro Cora, il liquore San Cristoforo da dessert, un liquore greco, chissà come c’è finito. Tutti ancora sigillati. Regali, ricordi, pieghe del tempo. E poi gomitoli di lana, ferri per la maglia, ditali, aghi, scatole di latta riempite di bottoni. Un cassetto pieno di candele, quelle bianche e sottili. Quando saltava la luce, Elena le infilava in un bicchiere e le lasciava consumare. E poi ventagli a fiori, metri di stoffa colorata, mal tagliata, piegata, abbandonata sullo schienale di una sedia. L’asse da stiro, l’orologio a cucù che non funziona e i soprammobili di ceramica, bruttissimi, ognuno con la sua storia dimenticata o mai raccontata.
C’è un mazzo di carte con gli angoli consumati dalle briscole e dai solitari che i nonni facevano in silenzio, sul tavolo da pranzo, chiedendosi dove fossero gli occhiali che indossavano già. Puzzano di plastica e tabacco. C’è la credenza con il servizio buono che non si usava mai, forse si teneva per Natale. C’è la vecchia radio che Dino portava nell'orto per ascoltare la Juve mentre zappava la terra. Sono convinto funzioni ancora, voglio provare, ma non lo farò. C’è un pacchetto di Nazionali senza filtro. In realtà non c’è, ma c’era sempre. Apro un carillon e parte una musica triste. Non esistono musiche felici per carillon. Se volessero dare forma alla tristezza, questa avrebbe la forma di un carillon. Lo ricordo stabile sopra al comò di mogano scuro, con lo schienale a specchio, tra l’odore di cappotti antichi, di cassapanche, di borotalco nella stanza da letto dei nonni che alle volte, col buio, faceva un po’ paura.
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Fidenza - L’ingresso di un piccolo paradiso del cibo che è un Outlet Alimentare, Tagliata di manza ricoperta da un abbondante strato di tartufo, Mitici Tortelli alla zucca
Fidenza - The entrance to a small food paradise that is a Food Outlet, Sliced beef covered with an abundant layer of truffles, Mythical Tortelli with pumpkin
Se esci a Fidenza, lungo l’autostrada Milano-Bologna, troverai proprio all’uscita un grande Outlet, una specie di Disneyland del Fashion piena dei negozi dei grandi stilisti. Prima di arrivarci vi sono delle vecchie fattorie trasformate in Outlet del cibo dove potrai trovare il meglio del meglio come pasta, salumi e formaggi. Il Culatello di Zibello, il prosciutto di Parma, il salame di Verzì, il Parmigiano Reggiano in tutta la diversa tempistica di maturazione dai sei ai trentasei mesi di stagionatura, una gradazione di gusto e di sapore che se non assaggi non comprendi. Ci siamo fermati con La Moglie a mangiare in uno di questi posti dove offrono pochi piatti ma buonissimi. La Moglie ha preso una tagliata con tartufo che, come vedi nella foto, non era uno o due pezzettini, ma uno strato enorme. Io, incuriosito, ho preso i tortelli di zucca. Ora devi sapere che da Venezia a Rimini e Piacenza, i tortelli di zucca sono un cibo identitario che divide. Ogni provincia gastronomica ha la sua ricetta e pretende che sia la migliore. Come noi siciliani ci dividiamo sul nome di quella palla di riso che è maschio a Catania (Arancino) e femmina a Palermo (Arancina) rivendicandone una diversa bontà e qualità, i tortelli di zucca sono argomento di una guerra centenaria tra Cremona e Mantova, ognuna delle quali ne rivendica l’invenzione e la miglior qualità. A Mantova stessa, i tortelli che mangi in città sono diversi da quelli mangiati in un ristorante collocato sulla sponda opposta del lago che circonda la città. Nella città il piatto è servito con burro fuso, salvia e abbondante Parmigiano Reggiano. Fuori città, i tortelli sono serviti con una salsa fresca di pomodoro cotta con la cipolla: differenze di gusto che ogni località difende come uniche e assolute ma entrambi buone e consolidate nella tradizione. Eppure la ricetta dei tortelli è sempre la stessa: zucca gialla e amaretti o una goccia di amaretto di Saronno, la cui quantità e intensità varia da paese a paese, ma la vera differenza è in chi li fa che in essi mette la bellezza e la storia del luogo in cui sono fatti.
Comunque quelli che ho mangiato erano buonissimi.
If you go out in Fidenza, along the Milan-Bologna motorway, you will find a large Outlet right at the exit, a sort of Disneyland of Fashion full of the shops of the great designers. Before getting there there are old farms transformed into food outlets where you can find the best of the best such as pasta, meats and cheeses. Culatello di Zibello, Parma ham, Verzì salami, Parmigiano Reggiano in all the different maturation times from six to thirty-six months of maturation, a degree of taste and flavor that if you don't taste you don't understand. We stopped with La Moglie to eat in one of these places where they offer few but very good dishes. The Wife took a tagliata with truffle which, as you can see in the photo, was not one or two pieces, but a huge layer. Intrigued, I took the pumpkin tortelli. Now you must know that from Venice to Rimini and Piacenza, pumpkin tortelli are a food that divides the local identity. Each gastronomic province has its own recipe and claims it to be the best. Like us Sicilians we are divided on the name of that rice ball which is male in Catania (Arancino) and female in Palermo (Arancina) claiming a different goodness and quality, pumpkin tortelli are the subject of a centenary war between Cremona and Mantua, each of which it claims the invention and the best quality. In Mantua itself, the tortelli you eat in the city are different from those eaten in a restaurant located on the opposite shore of the lake that surrounds the city. In the city the dish is served with melted butter, sage and plenty of Parmigiano Reggiano. Outside the city, the tortelli are served with a fresh tomato sauce cooked with onion: differences in taste that each locality defends as unique and absolute but both good and consolidated in tradition. Yet the recipe for tortelli is always the same: yellow pumpkin and amaretti or a drop of amaretto di Saronno, the quantity and intensity of which varies from town to town, but the real difference is in who makes them who puts beauty and history of the place where they are made.
Anyway, the ones I ate were very good.
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