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Why Lazzaroni?
- History, Tradition, Pedigree
1851 – 2002: Over 150 years of production with the town of Saronno.
- Folklore, Legend, Heritage
Amaretto biscotti were created two centuries ago to honor a surprise
visit to Saronno by the Cardinal of Milan. The Cardinal blessed Giuseppe Lazzaroni and his wife. In 1851, the Lazzaroni family infused
these cookies in alcohol to create the first Amaretto di Saronno liqueur.
- Top Rated Today
Spirits Journal’s highest rated Amaretto – 92 Points. San Francisco World Spirits 2000 Competition: over
100 entries – Lazzaroni is the only medal recipient in the nut liqueur category.
- Distinct Recognizable Packaging
One of Italy’s best known logos.
- Value! Value! Value!
Top quality at a reasonable cost.
Lazzaroni Amaretto di Saronno The Spirit of 1851
Plenty of inventions and discoveries took place in 1851. Among them: Gail Borden invented evaporated mild, the Yosemite Valley (not Yosemite Sam) was discovered;
the Great Australian Gold Rush took place; Sojourner Truth addressed the first Black Women’s Right’s Convention in Akron, Ohio; San Francisco burned down (the first
time); Isaac Signer patented the sewing machine; the one cent stamp, with an eagle on it, was issued; the first YMCA was organized in Boston; and the schooner, America,
defeated 14 British ships in the English Channel to win the first America’s Cup.
Also, in Monza (and later Saronno, Italy, Paolo (Let’s call him Liqueur-Man) and
Davide (He is Cookie-Man) created Amaretto 1851, by infusing in alcohol from beet molasses a cooked dough from sugar, egg whites and apricot kernels. This baked
dough releases a by-product of the apricot kernel, called Megadaline, which imparts a special bouquet and texture to Lazzaroni Amaretto 1851. Today, 150 years later,
Paolo’s great-grandson, Paolo, and his son Luca, still use the family recipe. Because of this time-tested, costly formula – and the mystery ingredient, Megadaline, -
Lazzaroni Amaretto 1851 is still the best tasting Amaretto.
Rated 92 points
“Vivacious gold-orange color; pungent, sharp, almond, concentrated... nose;
remarkably delicious, pronounces almond-nutty flavor generously coats the tongue; finished like liquid satin, with almond taste first taking back seat to citrusy tang then
finally to an astounding rose flavor at the back of the throat; hardly a trace of bitterness; an extraordinarily voluptuous digestive experience.”
F. Paul Pacult’s Spirit Journal
Ice Cream and Lazzaroni
In 1851, Baltimore milk dealer Jacob Fussell, created the first commercial wholesale
ice cream business, cutting his competitors’ prices by 50%. Fussell’s ice cream factory was the first of its kind in the world.
It is no coincidence that in that same year, 1851, the Lazzaroni family created the first Amaretto liqueur in the Italian
town of Saronno. Since then, ice cream and Lazzaroni Amaretto di Saronno enjoy a love affair that endures today.
Lazzaroni Amaretto 1851 Affogato
“Affogato” in Italian means “drowned.” An affogato is similar to a good old American float. Pour two ounces of
Lazzaroni Amaretto di Saronno into a large martini glass. Top with a generous scoop of top-quality vanilla ice
cream. Garnish with Lazzaroni Amaretto biscuits. Optional: add about two ounces of chilled espresso coffee. Lazzaroni Amaretto has an affinity for coffee, too!
Limoncino del Chiostro
Lazzaroni Limoncino del Chiostro is made according to an ancient family formula, dating back to the 19th century. It as first made commercially by Luca Lazzaroni’s
great-great-grandfather.
The lemon peels are from Sicily, the province of Siracuse, and are organic. The
Lazzaroni family believes that these lemons are the smoothest tasting in the world.
Lazzaroni utilizes the fragrant leaves of these organic lemons. They are steeped in alcohol for about one week.
The alcohol from Limoncino is derived from molasses, combining with lemon peels to give a pleasant finish and a richer taste.
At 32% alcohol, Limoncino has the ideal density and color. Higher levels would risk
adding sharpness to the lemons’ acidity. Lower levels could cause a separation of essential oils from the alcohol.
One taste tells it all. The Lazzaroni family motto is, “A liqueur should be velvet!”
Lazzaroni Limoncino del Chiostro is a very Mediterranean cordial. Enjoy it with sherbets, fruit salad, and long drinks, or serve it ice cold in chilled glasses. There are
lots of Limoncellos, but only one Limoncino.
Lazzaroni Sambuca
The sambuca of Lazzaoni is carefully crafted from a century old recipe of te Lazzaroni family. The secret,
magic formula includes the addition of star anise. This gives the Lazzaroni Sambuca a richer, creamier mouth feel. Those who enjoy Marie Brizand Anisette and Molinari
Sambuca will appreciate the Sambuca of Lazzaroni.
Lazzaroni is imported exclusively by Premium Imports, Ltd., Bardstown, Kentucky 40004.
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