Amaretti Virginia

Amaretti Virginia – soft amaretti from Sassello

Amaretti Virginia has been baked since 1860 in the Ligurian mountain village of Sassello, and the brand has been registered since 1897. The dough consists mainly of apricot kernels, bound with egg whites and without flour. This is why the core remains soft and moist, in contrast to the crispy amarettini from Saronno.

Three varieties, one bakery

The lemon variety is the lightest of the three, with candied peel and clear freshness. The orange is warmer and more bitter, because its candied paste consists almost half of peel. The blueberry brings an acidity to the almond pastry with blueberry, which is rarely found there. All three come in a round metal tin with 140 grams.

With espresso, with tea and in the dessert

Two to three pieces next to a cup replace the dessert. Crumbled, the amaretti fill baked peaches, layer with cream in a glass or bring fruit over yogurt and rice pudding. For cake bases and tiramisu they are too soft, but they stay juicy in the closed tin for months.