These amaretti morbidi are a Piedmontese version of a type of biscuit popular virtually all over Italy.
They are typical of the Langa hills and are comparable in texture and flavor to the famous amaretti di Mombaruzzo (Asti), which are produced nearby.
This soft amaretto stands out for its extraordinary goodness and flavour, delicately poised between sweet and bitter.
The amaretto biscuit was born in the Middle Ages and subsequently spread to become a speciality in almost all the Italian regions during and after the Renaissance.
AREA OF PRODUCTION
The amaretto is a typical Italian biscuit, produced prevalently in Piedmont, Liguria, Veneto, Lombardy, Tuscany, Emilia Romagna, Lazio and Sardinia.
This soft Piedmontese amaretto is produced in Neive (Cuneo).
35% sweet and bitter almonds, sugar, egg whites.
The sweet and bitter almonds are supplied by the Chiarolla family in Terlizzi, near Bari, in Puglia.
The zero-kilometre eggs of the Azienda Agricola F.lli Palladino farm in Guarene d’Alba (Cuneo).
Soft amaretti are produced at the Curletti pastry shop in Neive (Cuneo).
Pastry chefs Michele and Marina Curletti inherited their inexhaustible passion for baking from their father Mario, who was already running a pastry shop in the village back in 1961.
Following their father’s teachings and still helped by their mother Ritanna, they are carrying on the family tradition with skill and great care in their choice of ingredients.
Albeit tied to classic Piedmontese baking and confectionery, thanks to their curiosity, imagination and frequent refresher courses, Michele and Marina have learned over the years to innovate and renew.
The sweet and bitter almonds are ground in a rolling machine to create a flour with just the right consistency.
The flour is transferred to a mixer and amalgamated with the sugar and egg white.
The resulting mixture is spooned into a pastry bag, piped into a baking tin full of icing sugar and shaped into biscuits.
The sugar-coated amaretti are arranged on baking trays and baked in the oven.
After being left to cool, the amaretti are wrapped individually in special paper designed to maintain their softness intact.
Soft amaretti are produced continuously and may be bought and consumed all year round.
Soft amaretti, which are free from preservatives, have an average life of 45 days from their date of production (check the ‘best before’ date on the box).
They should be kept in a cool, dry place and eaten at room temperature to enjoy their unique flavour to the full.
Excellent as a gift, they should be eaten at the end of a meal or at any time of day as a delicious snack.
We’ve met more than one cyclist in the Langa hills who has admitted to eating the cookies as an energy booster before facing the most challenging climbs.