The History of Disaronno Originale Amaretto
Disaronno Amaretto traces its history back the 16th century.
In 1525, a Saronno church commissioned artist Bernardino Luini, one of Leonardo da Vinci’s pupils, to paint its sanctuary with frescoes. As the church was dedicated to the Virgin Mary, Luini needed to depict the Madonna, but was in need of a model. He found his inspiration in a young widowed innkeeper, who became his model and (in most versions) lover. Out of gratitude and affection, the woman wished to give him a gift. Her simple means did not permit much, so she steeped apricot kernels in brandy and presented the resulting concoction to a touched Luini.
Giovanni Reina rediscovered the innkeeper’s old recipe a century later and the Reina family developed its amaretto over the centuries until it made Disaronno Originale commercially available at the start of the 20th century.
Cooking with Disaronno
- Disaronno is frequently added to desserts, including ice cream, which enhances the flavour of the dessert with almonds and is complementary to the flavor of chocolate. Tiramisu, a popular Italian cake, is often flavoured with either real amaretto or alcohol-free amaretto aroma.
- Savoury recipes which call for it usually focus on meats, such as chicken.
- A few shots can be added to pancake batter for a richer flavour.
- It is often added to almondine sauce for fish and vegetables.
- Disaronno is often added to whipped cream.
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