The Amaretto d'Italia by Matilde Vicenzi for true lovers of this classic of the Italian pastry tradition.
Enriched with Sicilian almonds, brown sugar and Italian free field eggs, it has the characteristic sweet and sour taste given by Armellina, extracted from apricot kernels.
Ideal for any time of day alone or with tea or coffee, it can be used as an ingredient for delicious desserts, both spoonfuls and baked.