{"id":63137,"date":"2026-10-22T06:08:05","date_gmt":"2026-10-22T06:08:05","guid":{"rendered":"https:\/\/italian-riviera.com\/?approfondimento=sassello-soft-amaretti"},"modified":"2026-10-22T06:10:51","modified_gmt":"2026-10-22T06:10:51","slug":"soft-amaretti","status":"publish","type":"approfondimento","link":"https:\/\/italian-riviera.com\/en\/riviera-di-ponente\/sassello\/soft-amaretti\/","title":{"rendered":"Sassello soft amaretti"},"content":{"rendered":"<p>The soft amaretto is the product that <a href=\"https:\/\/italian-riviera.com\/en\/riviera-di-ponente\/sassello\/\">Sassello<\/a> is known for all over Italy: an almond biscuit with a soft texture, made here since the 19th century. This guide tells you what it is, how it differs from the dry amaretti of Saronno, who the historic producers in the village are, when the September festival takes place, and how to buy amaretti and take them home without mistakes.<\/p>\n<ul>\n<li><strong>What it is:<\/strong> a biscuit of sweet and bitter almonds, sugar and egg white, with no flour, soft and close to marzipan<\/li>\n<li><strong>Recognition:<\/strong> traditional agri-food product (PAT)<\/li>\n<li><strong>Where to buy:<\/strong> from the producers in Sassello, in the shops in the centre and online<\/li>\n<li><strong>Amaretto Festival:<\/strong> in September in the old centre; in 2026 on 5 and 6 September, 2027 dates to be confirmed<\/li>\n<li><strong>If you avoid flour:<\/strong> the traditional recipe has none; if you are coeliac, check the label anyway<\/li>\n<li><strong>Prices and shop hours:<\/strong> not confirmed: ask the producers<\/li>\n<\/ul>\n<h2>What is the Sassello amaretto<\/h2>\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" width=\"1024\" height=\"768\" src=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/sassello-foto-10-1024x768.jpg\" class=\"wp-image-63257\" alt=\"Piazza Concezione e Palazzo Doria-Perrando, oggi municipio di Sassello\" decoding=\"async\" srcset=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/sassello-foto-10-1024x768.jpg 1024w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/sassello-foto-10-300x225.jpg 300w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/sassello-foto-10-768x576.jpg 768w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/sassello-foto-10-1536x1152.jpg 1536w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/sassello-foto-10.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<p>The soft amaretti of Sassello are &#8220;morbidi&#8221;: slightly cracked outside and tender inside, almost like marzipan. The base is a paste of sweet and bitter almonds, sugar and egg white. According to one of the producers, no other ingredients are needed and there is no flour. The biscuit comes from the inland Savona area and lower Piedmont in the 19th century, and takes its name from the village. It is listed among the Italian traditional agri-food products (PAT).<\/p>\n<p>It is not a diet sweet. It is sugary, rich in almonds and eggs, and contains tree nuts. If you have allergies, always read the producer&#8217;s label.<\/p>\n<h2>How they differ from Saronno amaretti<\/h2>\n<p>The amaretti of Saronno are the dry ones: crumbly, crunchy, with an airy inside. Saronno&#8217;s tradition dates them to 1718. The Sassello ones are soft and closer to an almond-paste biscuit. Soft amaretti are also made in other parts of Piedmont, but &#8220;di Sassello&#8221; means the ones made in the Ligurian village. If you want a crunchy biscuit, this is not it.<\/p>\n<h2>The historic producers of Sassello<\/h2>\n<figure class=\"wp-block-image size-large\"><img width=\"1024\" height=\"683\" src=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/sassello-foto-11-1024x683.jpg\" class=\"wp-image-63002\" alt=\"Via Giambattista Badano, la strada principale del centro storico di Sassello\" decoding=\"async\" srcset=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/sassello-foto-11-1024x683.jpg 1024w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/sassello-foto-11-300x200.jpg 300w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/sassello-foto-11-768x512.jpg 768w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/sassello-foto-11-1536x1024.jpg 1536w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/sassello-foto-11.jpg 1620w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<p>There are several producers in the village. The town hall&#8217;s list (&#8220;Fabbriche di Amaretti e Funghi&#8221;) names five confectionery companies, and most of them are outside the old centre, on the roads to the hamlets.<\/p>\n<ul>\n<li><strong>Amaretti Virginia:<\/strong> according to the company, the brand dates from 1860 and the recipe has stayed the same. The square where the shop stood appeared on postcards as &#8220;piazza degli Amaretti Virginia&#8221;.<\/li>\n<li><strong>La Sassellese (ADR group, Aziende Dolciarie Riunite):<\/strong> the brand dates from 1961 and the group, run by the Timossi family, was founded in 1994. In 2022 it opened a new plant in the hamlet of Maddalena. It makes amaretti, canestrelli and baci di dama.<\/li>\n<li><strong>Giacobbe:<\/strong> a craft workshop, &#8220;confectionery specialities since 1955&#8221;, founded by Antonio Giacobbe and now run by his great-nephew.<\/li>\n<li><strong>Panarello Produzioni<\/strong> and <strong>Antica Pasticceria Jole:<\/strong> two other confectionery companies in the village named by the town hall.<\/li>\n<\/ul>\n<p>Each producer has its own sweetness and texture, so it is normal that the amaretti are not all the same. To find out which you prefer, taste at least two different brands. We give no shop hours or prices because they are not confirmed. Contact the producers directly or ask at the town hall.<\/p>\n<h2>The Amaretto Festival<\/h2>\n<p>Every year in September, in the old centre, there is the Amaretto Festival. In 2026 it took place on Saturday 5 and Sunday 6 September: craft and local product stalls, an opening at the Perrando Museum at 10:30 on Sunday, a big tasting at 2 pm with amaretti from local pastry makers, and two freestyle motocross shows, &#8220;Salta l&#8217;amaretto&#8221;. The village restaurants offer themed menus. The proceeds go to the GaslinInsieme Foundation of the Gaslini hospital in Genoa. In 2025 the festival was on 20 and 21 September. The dates change every year, so for 2027 wait for confirmation from the town hall (tel. 019 724103, turismo@comune.sassello.sv.it).<\/p>\n<h2>How to buy and store them<\/h2>\n<figure class=\"wp-block-image size-large\"><img width=\"1024\" height=\"683\" src=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/sassello-foto-01-1024x683.jpg\" class=\"wp-image-63264\" alt=\"Sassello e le colline dell&#039;Appennino ligure\" decoding=\"async\" srcset=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/sassello-foto-01-1024x683.jpg 1024w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/sassello-foto-01-300x200.jpg 300w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/sassello-foto-01-768x512.jpg 768w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/sassello-foto-01-1536x1024.jpg 1536w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/sassello-foto-01.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<p>The easiest way is to buy them directly in Sassello, from the producers or in the shops in the centre, where you can taste and compare. Some producers also sell online and ship within Italy and abroad. For gifts, choose sealed packs, which have an expiry date on the label. Soft amaretti keep best in a closed container, away from heat and damp. If they have gone dry, the air has already spoiled them.<\/p>\n<p>For a full outing, combine the tasting with the Perrando Museum and a walk in the Foresta della Deiva. Everything there is to see is in our guide to <a href=\"https:\/\/italian-riviera.com\/en\/riviera-di-ponente\/sassello\/\">Sassello<\/a>. For other local flavours, see the page on <a href=\"https:\/\/italian-riviera.com\/en\/ligurian-food\/\">Ligurian cuisine<\/a>.<\/p>\n<h2>Frequently asked questions about Sassello amaretti<\/h2>\n<p><strong>Are Sassello amaretti gluten-free?<\/strong><\/p>\n<p>The traditional recipe has no flour, but to be safe (especially if you are coeliac) check the producer&#8217;s label.<\/p>\n<p><strong>What is the difference from Saronno amaretti?<\/strong><\/p>\n<p>The Saronno ones are dry, crumbly and airy. The Sassello ones are soft and close to marzipan.<\/p>\n<p><strong>When is the Amaretto Festival?<\/strong><\/p>\n<p>In September, in the old centre. In 2026 it was on 5 and 6 September. The 2027 dates are not yet confirmed.<\/p>\n<p><strong>Where can you buy amaretti in Sassello?<\/strong><\/p>\n<p>Directly from the producers and in the shops of the old centre. Exact hours and addresses must be confirmed with each shop.<\/p>\n<p><strong>Can you visit the factories?<\/strong><\/p>\n<p>We have no verified information on guided visits. One producer&#8217;s website invites you to &#8220;come and see us&#8221;: write or phone first.<\/p>\n<p><strong>How long do they keep?<\/strong><\/p>\n<p>It depends on the producer. Check the date on the label and keep them in a closed container.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sassello soft amaretti: what they are, how they differ from Saronno, historic makers, the Amaretto Festival and how to buy 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