Amaretti

There are as many as six generations of the Vincenti family of Barge who have indissolubly linked their name and their history to the Batiaje biscuits that were originally prepared for a Royal House, and that's where the Amaretti come from

Amaretti

The batiaje are the typical rounded Piedmontese biscuit made with meliga flour, a true flagship of the family's historic production; with the same passion the pastry workshop creates delicious meliga pastries and soft, handmade amaretti â this is how the Amaretti came to be. The artisan workshop boasts a genuine historic production dating back to 1850, which for its care and production methods has earned the prestigious recognition of artisan excellence from the Regione Piemonte. The purely artisanal character of its origins has been fully preserved and jealously guarded; the last descendant, Mirella, and her husband Roberto, the current owners, are happy to carry on the tradition and historical value tied to it. The Amaretti are characterised by their softness and intense flavour. Achieved through the combination of sweet peeled white almonds and armelline almonds, special almonds obtained from apricot kernels. The ingredients used have always been of the very finest quality. Just think of the eggs or the best local special flours used for the shortcrust pastry. The amaretto here in its softest version on the palate. A little treat with a long tradition, much appreciated both in Italy and abroad. With their unmistakable flavour, given above all by the use of bitter almonds in their preparation. Extremely versatile, they are in fact perfect to pair with a good coffee or a cup of tea, but they are also an ingredient for delightful recipes. A sweet gift idea!