Parco Naturale delle Capanne di Marcarolo

Sweet and bitter almonds (in the past, the seeds contained in the stones of peaches and apricots were used), white of fresh egg, sugar and honey are the main ingredients of the recipe developed by a court pastry chef, Francesco Moriondo. In Voltaggio and in the area of Gavi, amaretti have a soft and elastic heart; after baking in the oven, they are left standing on wooden boards.