Lazzaroni Amaretto
The Authentic Italian Amaretto since 1851, made and bottled in Saronno – Italy, according to an old and unique family recipe, by the infusion of the famous “Amaretti del Chiostro di Saronno” cookies.
Being produced through an infusion process, Amaretto Lazzaroni doesn’t need high alcohol levels and is perfectly balanced with 24% ABV.
Drink it cold, on the rocks, the perfect ingredient for top-quality amaretto sours, it matches perfectly with cakes and ice creams.
Features
- FIRST PRODUCED: 1851
- INGREDIENTS: Water, refined European beet sugar, alcohol distilled from molasses, Amaretti Chiostro di Saronno infusion, distilled cocoa, and other ingredients chosen by Lazzaroni. Caramel coloring.
- USE: Enjoy it in the mid-afternoon neat, after-dinner cordial; also good in cakes, coffee, ice cream & on fruit salad.
SELECTED BY THE USA MIXOLOGIST ASSOCIATION AS THE BEST AMARETTO INGREDIENT FOR CRAFT COCKTAILS
Review – 93 Points – International Review of Spirits – Gold Medal – Exceptional
“Brilliant copper color. Complex and subtle aromas of marzipan, dried fruits, star anise, and cola nut. A smooth, velvety entry leads to a mildly sweet full body of roasted almond, marzipan, dried citrus, and complex brown spice flavors. Finishes with a long, lingering meringue, pink peppercorn, and almond fade. Great purity, complexity, and style.”
Product uniqueness
- First Amaretti Chiostro di Saronno biscuits are baked: with sugar, apricot kernel, egg White
- Amaretti del Chiostro got crushed into not-too-small pieces…
- …. and got soaked into a hydroalcoholic solution.
- The concentrate is filtrated, added to other distinctive and secret ingredients, diluted with water and sugar, and bottled.
AMARETTO LAZZARONI 1851 & FAMILY LAZZARONI HISTORY
Paolo Lazzaroni & Figli SpA is an Italian food company, founded in Monza in 1869, by Paolo Lazzaroni and his sons Pietro and Luigi.
Paolo Lazzaroni & Figli is one of the two food companies that derive from the Lazzaroni family: it was founded in Monza in 1869, by Paolo Lazzaroni and his sons Pietro and Luigi. Paolo was the second son of Carlo Lazzaroni (1774-1835), who had started a confectionery production business in Saronno, which was then carried on by his other son Davide (whose sons later founded D. Lazzaroni & C. ). Paolo had moved to Monza in 1852 (or according to others in 1855 ), initially creating a grocery store and then founding the company, which bought and sold spices, coffee, cured meats, chocolate, sweets, candied fruit, and liqueurs. According to tradition, the recipe for the amaretto liqueur which is sold under the brand “Amaretto Lazzaroni 1851” belongs to this era.
In 1927 the two companies of the Lazzaroni family merged into a single structure, maintaining the two biscuits and liqueurs branches. In 1984 the biscuit branch (precisely D. Lazzaroni & C. ) was sold to the American multinational Campbell’s, while Paolo Lazzaroni & Figli remained in the hands of Paolo Lazzaroni of the same name, who subsequently decided to also undertake confectionery production, creating the “Chiostro di Saronno” brand.
Starting from 2004, Paolo Lazzaroni & Figli was the subject of a long legal battle started by D. Lazzaroni & C., as soon as it began producing amaretti biscuits in Saronno (for which D. Lazzaroni & C. holds the registered trademark ” Amaretti di Saronno “). At a certain point, in 2009, the affair also saw the temporary seizure of Paolo Lazzaroni & Figli’s products, but it finally ended in 2013 with acquittal.
