April 19th is National Amaretto Day. Earlier today, we developed a list of almost 40 ways to use amaretto.
You may find it hard to believe that one of the top liqueurs in the world (see the list below) was not imported into the U.S. until the 1960s.
The almond-flavored cordial quickly became a hit in the U.S., in cocktails and food preparation. By the 1980s, it was second in sales only to Kahlùa.
(What’s the difference between a cordial, a liqueur and an eau de vie? The answer is below.)
In Italian, amaro means bitter. Amaretto means a little bitter.
Why is this sweet, almond liqueur called bitter?
Surprisingly, no almonds are used to make most brands of amaretto. Rather, the marzipan-like flavor is achieved through apricot kernel oil, burnt sugar and a variety of spices.
Various commercial brands—but not the top two which “own” the market—are made from a base of apricot pits or peach pits (the source of the oil), almonds, or a combination.
Most likely, when it was first made, amaretto wasn’t as sweet as it is today. Older recipes use the bitter almond (mandorla amara) local to Saronno, Italy, which give the liqueur its name.
In Italy, almonds are grown in two basic varieties, sweet and bitter (mandorla).
WHO INVENTED AMARETTO?
Before the names DiSaronno or Lazzaroni ever appeared on a bottle, the amaretto legend was born.
In the Renaissance and earlier, many families would distill their own liqueurs and digestifs.
According to their history, here’s the scoop:
In 1525, the artist Bernardino Luini, a former pupil of Leonardo da Vinci, was commissioned by the Basilica of Santa Maria delle Grazie in the city of Saronno, in northern Italy near the Swiss border, in the region of Lombardy.
He painted a fresco of the the Adoration of the Magi (photo #5) in the sanctuary, which included the Madonna of the Miracles (photo #6). The fresco can still be seen today).
As the model for the Madonna, Luini hired a young widow, an innkeeper. As a gift, she gave him a flask full of an amber liqueur she made by steeping apricot kernels in brandy.
Her name is lost to history, but her likeness and her amaretto recipe live on.
Perhaps she was a member of the Reina family; for somehow, in 1600, Giovanni Reina (who had worked for the Lazzaroni amaretto cookie business) discovered the innkeeper’s old recipe. He made the liqueur, and the “secret” recipe passed from one generation to the next.
20th Century Amaretto Di Saronno
At the beginning of the 20th century, Domenico Reina decided to open a store in Saronno to sell food items, including the family liqueur, which he sold as Amaretto di Saronno Originale (Original Amaretto from Saronno, photo #4). The store was called Domenico Reina Coloniali (Domenico Reina’s Grocery—photo #3).
By 1940, liqueur production had grown into a large artisanal business. In 1947 was incorporated as ILLVA SARONNO. ILLVA is an acronym for Industria, Lombarda, Liquori, Vini & Affini (Industry, Lombarda, Spirits, Wines & Allied Products).
The product was called Amaretto di Saronno (Amaretto from Saronno), before returning to the latter part of the original name, Disaronno Originale, in 2001. It is still produced in Saronno, and sold worldwide (source).
It should be noted that Paolo Lazzaroni & Figli S.p.A., makers of Amaretti di Saronno cookies, claims that the Lazzaroni family created amaretto, in 1851.