Amaretti cookies are these little cookies that you can find all over Italy, and let me tell you, they’re delicious! There are a bunch of different kinds, like the soft ones that are coated with sugar and almond crumbs, or the crispy ones that I’m gonna share a recipe for. The secret to getting that perfect crunch is by using a mix of sweet peeled almonds and these almond seeds from apricots or peaches.
It might sound a bit complicated, but trust me, it’s not that hard. You basically just chop everything up and mix it all together with some egg whites. Then, you gotta let the dough sit in the fridge overnight. The next day, you bake ’em up and voilà, you’ve got yourself some amazing amaretti cookies that are perfect for enjoying with a nice cup of tea. Now, here’s the recipe.
200g of peeled almonds
140g of sugar
125g of powdered sugar
15g of almond seeds
50g of egg whites
3g of confectionery ammonia
Almond extract (bitter, but not necessary)
1. Preheat your oven to 200°F and roast the peeled almonds for a few minutes.
2. Put the roasted almonds, almond seeds, granulated sugar, and powdered sugar into a mixer and blend it all together.
3. Sift the mixture and put it back into the mixer to blend even more. Then, sift everything into a big bowl.
4. Add the confectioner’s ammonia, the egg whites, and a few drops of almond extract (if you’d like) to the bowl. Mix everything together with a spatula until it’s soft and smooth.
5. Cover the bowl with a clean cloth and pop it in the fridge overnight to let the dough harden.
6. The next day, take out the dough and roll it into about 50 little balls.
7. Lay the balls out on baking paper on two baking trays, with 25 on each tray. Use your finger to slightly flatten the center of each ball.
8. Preheat your oven to 170°F and bake the amaretti cookies for around 20 minutes. If your oven has a fan, bake them at 150°F for 10-15 minutes.
9. Once they’re done, take the amaretti cookies out of the oven and let them cool before serving.
You can store these amaretti cookies in a glass or tin jar for about 2-3 days, or you can freeze the dough and thaw it out whenever you want to make more.
Oh, and if you don’t have confectionery ammonia, you can use baking soda in the same amount. And if you don’t have almond seeds, just use the same amount of almonds instead. You can find almond extract at a health food store or pharmacy.
Enjoy your homemade amaretti cookies! They’re seriously addictive.
The capital of Lombardy actually has a really big selection of purely vegetarian and vegan restaurants. Besides the traditional places that have a few options for non-meat eaters, there are some awesome spots that are worth checkin’ out. First up is Ghea, Govinda, an Indian vegetarian joint. Then there’s Joia, already a famous haute cuisine restaurant by Pietro Lehmann. And don’t forget Mudra, the new project that’s got everyone excited. Here’s the rundown of the best restaurants in Milan. Best restaurants in Milan. Top 10 Capra e Cavoli Capra e cavoli, Via Pastrengo, 18, Milan, Tel. 02 87066093 Number one on the list is Capra e Cavoli on Via Pastrengo. They’ve got fish dishes too, but their vegetarian offerings are super impressive. The chefs change up the menu every day, keepin’ it fresh. Plus, they’ve got this cute little winter garden that’ll put a smile on your face. And the wine list is real interesting with vintage natural wines. Alhambra Ristoveg Alhambra Ristoveg, Via San Gregorio 17, Milan, Tel. 02 39432750 For a familiar vibe and no-fuss dishes, head to Alhambra Ristoveg. They’ve got a buffet with all sorts of goodies, but their specialty is the vegetarian seitan cutlet. And make sure to try the pudding, flour chowder, falafel, and their variety of puree soups. It is rightfully among the best restaurants in Milan. Also among the best restaurants in Milan. Universo Vegano. Best restaurants in milan Universo Vegano, Via Solferino, 41, Milan, Tel. 02 62087103 If you’re into franchising, you gotta hit up Universo Vegano. They’ve got all sorts of stuff from burgers to vegan pizza to salads and veggie lasagna. You can even buy some goodies here. They’ve got another location in Ticinese too. Flower Burger Flower Burger, Via Vigevano 6, Milan, Tel. 02 23054439 For some quick and creative eats, Flower Burger is the place to be. They make these awesome burgers outta lentils, tofu, and seitan. The decor is floral and totally fits the healthy food philosophy. They’re also in Rome and Monza if you’re in the area. It is rightfully among the best restaurants in Milan. Mantra Raw Vegan Mantra Raw Vegan, Via Panfilo Castaldi 21, Milan, Tel. 02 89058575 Now, if you’re lookin’ for something a bit more extreme, check out Mantra Raw Vegan. This place is for the hardcore vegans and raw eaters. Don’t go in thinkin’ it’s all salads and seeds though. They pay a lotta attention to detail and make dishes that please the palate. Enjoy best restaurants in Milan. Noi Due Noi Due, viale Col di Lana, 1, Milan, Tel. 02 58101593 Want a small and simple spot with homemade cuisine? Noi Due is the spot for you. They use natural products and don’t mess with freezing, preservatives, or microwaves. It’s a go-to for many vegans and vegetarians in Milan. Cibò Cibò, Via Maiocchi 26, Milan, Tel. 02 29514295 Cibò is the place to hit up for a quick bite or a casual dinner. You can even buy groceries here. They take the Mediterranean tradition and transform it for a microbiotic vegan diet. Cereals, veggies, legumes, soy, and they’ve got wines, beers, and eco-drinks too. V3Raw V3Raw, Via Spallanzani 16, Milan, Tel. 02 29514295 If you’re all about healthy food, V3Raw is your jam. It’s the spot for sporty Milanese folks who care about what they put in their bodies. The menu has seasonal fruits, non-fat yogurt, vegetable juices, smoothies, and salads. Veggy Days Veggy Days, Via Carlo Farini, 40, Milan, Tel. 02 39467833 Veggy Days is a mix between fast food and a minimarket. You can get meals to eat there or take away, and they’ve got aperitifs too. They’ve got vegetarian lasagnas, burgers, pasta, and more. They’re all over the place with branches in Florence, Rome, Trento, Pesaro, and more. Radicetonda Radicetonda, Piazza Buozzi, 5, Milan, Tel. 02 36736669 Last but not least, Radicetonda offers vegan dishes made with local products. They’ve got soups, first courses, side dishes, seitan, and even molecular food. They’ve got another location in Porta Venezia too. Alright, that’s the lowdown on the best vegetarian and vegan restaurants in Milan.
The top Michelin-starred restaurants in Milan are some of the most beautiful and famous in the city. However, the most interesting establishments in the world are represented here. Today we invite you to visit with us the Michelin-starred restaurants in Milan. From Tokuyoshi (Takeshi) in Via San Calocero to Enrico Bartolini in MUDEC. We present you the best places according to the locals. They are noted in the Michelin Guide for serving the best dishes in Italy. Tokuyoshi Tokuyoshi stands out among the Michelin-starred restaurants in Milan. It is located on the central Via San Calogero, just a few steps from Corso Genova. One of Yoji Takeshi’s restaurants was awarded 1 Michelin star this year. His experience in leading restaurants allowed him to open his own restaurant with dishes inspired by Italian and Japanese cuisine. Joia The list of Michelin restaurants in Milan includes one that has been awarded 1 Michelin star. Joia is located in Via Panfilo Castaldi. It is a refined vegetarian restaurant with a stylish oriental design, where you can enjoy typical Mediterranean dishes reinterpreted in an eclectic way, paying attention to the gastronomic traditions of international cuisine. Iyo Among the 20 Michelin-starred restaurants in Milan, this is the restaurant with the richest offer of oriental cuisine. Located in via Piero della Francesca, Iyo offers a variety of dishes, from creative classics from the Land of the Rising Sun to desserts decorated with delicate European delicacies. Tano passami l’olio Tano passami l’olio, on Via Villoresi, is one of the many short-lived restaurants in the Navigli district. It has been awarded 1 Michelin star. It is included in the list of “Michelin restaurants in Milan”, not only for the elegance of the interior, but also for the originality of the cuisine, which naturally uses excellent oils. Trussardi alla Scala The Trussardi alla Scala restaurant serves Italian and French cuisine with a creative approach. All the splendor of the dishes can be tasted in a spacious modern room overlooking the legendary theater. Contraste 1 Michelin star for Contraste, located in Via Meda, 2. It serves very creative Italian cuisine inspired by tradition. The environment is very elegant and refined, characterized by the white tone of the interior and the legendary red chandelier in the middle of the room. Essenza Among the restaurants that have made it to the list of Michelin restaurants in Milan is Essenza, which has been awarded 1 Michelin star. It is located in Via Marghera 34. It is an elegant place in a modern style, with designer furniture, large windows and paintings. Berton Located in the modern district of Porta Nuova, the Berton restaurant stands out for its modern yet simple cuisine, where the taste of the ingredients is easily recognizable. On the menu of this restaurant, which has been awarded 1 Michelin star, a special place is given to the broth, which is simply excellent. Innocenti evasioni Among our selection of Michelin restaurants in Milan, the Innocenti evasioni in via Vindellina is one of those that have been awarded a Michelin star. This place will enchant you with its interior and atmosphere. This elegant restaurant is located in the enchanting context of old Milan, overlooking the lush garden thanks to the large windows, an irresistible combination of styles and flavors, in addition to the original seasonal offerings by the creative chefs Eros Picco and Tommaso Arrigoni. Armani Ristorante If you’re looking for a restaurant with a breathtaking view among Milan’s Michelin-starred restaurants, Armani on Via Manzoni is the place to be. Here you will be welcomed in a luxurious and refined environment, where you can taste gourmet dishes that combine the flavors of Italian and international cuisine, while admiring the fabulous views of Milan through the large windows. Alice Eataly Smeraldo Opened in 2017 after moving to Piazza XXV Aprile (Piazza 25 April) in 2014, Alice Eataly Smeraldo is also on our list of Michelin restaurants in Milan. The fresh and welcoming interior combined with the creative cuisine of Viviana Varese will delight you. You should also try the wine from the cellar of Sandro Cicirello. Lume For the second year in a row, Lume, on Via Watt, is one of the 20 Michelin-starred restaurants in Milan. The restaurant’s spacious, industrial archaeology-style interior immediately catches the eye. But the main attraction is undoubtedly Luigi Taglienti’s cuisine. He blends the originality of Ligurian and Lombard traditions with his own creativity. Felix Lo Basso On the list of “Michelin restaurants in Milan”, Felix Lo Basso has one Michelin star. Here, in this modern and stylish restaurant, located on the top floor of the Galleria Vittorio Emanuele with a beautiful view of the spires of the Duomo, the chef Felice Lo Basso, who comes from Puglia, will surprise you with his creative cuisine and colorful dishes. Saddler A real shot in the heart for lovers of the Sadler restaurant on Via Ascanio Sforza: this year the restaurant lost one of the two Michelin stars it had and now only has one Michelin star. Sadler has a comfortable and stylish interior. Here you can taste mainly seafood dishes with some lyrical vegetarian touches. In conclusion to Michelin star restaurants Milan Of course you can read or hear 100 times, but it’s better to see this beautiful city once. And to taste delicious Italian dishes with our best team.
Finally, we did it! We made our way up to the terrace of Palazzo Lombardia Milano and got to see the city from above. It’s quite an achievement, considering that the authorities decided to open the 39th floor of the building to the public. Let me tell you, the view from up here is absolutely breathtaking.On the day we visited, the weather wasn’t too clear, but you might have better luck. When the sky is clear, you can feast your eyes on almost the entire city of Milan. From the magnificent Cathedral to the iconic San Siro stadium, from the towering Unicredit skyscraper to the majestic Alps in the distance, this view is unlike any other you’ll find elsewhere. If you’re interested in visiting, make sure to plan your trip on a Sunday between 10 am and 6 pm. You can reach the palace easily by taking the metro green line to Gioia station. Once you arrive, just hop on the escalator and head up. The best part? Admission is completely free, and there’s no need to book in advance.While you’re there, don’t miss the opportunity to explore the “Art Columns” room on the lower level of the palace. It showcases works by emerging artists and is definitely worth a visit. And after you’ve taken in the stunning views and admired the art, treat yourself to a leisurely stroll around the charming Isola neighborhood. Palazzo Lombardia Milano You’ll find Palazzo Lombardia Milano located at the corner of Piazza Citta di Lombardia and Via Restelli. Remember, it’s only open on Sundays from 10 am to 6 pm, so plan your visit accordingly. Trust me, no matter how many times you hear or read about it, nothing compares to experiencing the beauty of this place firsthand. Join our positive team and witness the splendor of Palazzo Lombardia Milano for yourself.
Parmesan or Parmigiano-Reggiano is perhaps one of the oldest cheeses in Italy, if not a symbol of the food culture of Europe and the world. This cheese is recommended by nutritionists for its high nutritional value and by gourmets as the pinnacle of Italian cuisine. Its history and unique taste have passed through centuries. Origin story Cheese’s origin is largely unknown. It’s thought to have been an accident: Milk, probably from a goat or sheep, was forgotten in a bowl and became cheese. In primitive society, cheese making was a kind of communal ritual, performed under the authority of the head of the tribe. The Romans called such an individual caeser, hence the words caesarius and caesarius, casaro and the English word cheese. They were very fond of cheese, especially smoked cheese, well salted, perfect for long term storage. Techniques that are still used today are described by authors from the 2nd and 1st centuries BC. The Italian word cheese comes from the Greek formos – willow basket. The tradition of producing this cheese goes back to medieval times, in the thirteenth and fourteenth centuries. Written sources take us back to the time of Pliny, who mentions the cheese when describing the typical pasta of the Cisalpine region. He mentions a dairy product with characteristics of modern Parmesan cheese, which had been brought from Luni, a small town in Liguria and Tuscany. During the Middle Ages, the technique of making this cheese was perfected in the Benedictine monastic abbeys of the Padana plain, between the Apennines and the Po river. Very soon, traders became interested in its shape and spread it from here to the rest of the world. Parmesan in the world At the time of Emilia’s greatest prosperity, Parmesan was highly prized. Merchants and owners of selected cattle took full advantage of this, as only quality milk was needed for production. The first reference to the “grainy” cheese can be found in the “Decameron” by Giovanni Boccaccio (1349-1353), where, in the midst of poverty and disease, people dream of a “mountain of grated Parmesan”. Since then, and with the invention of the printing press (Gutenberg, 1440), there is much documentary evidence that Parmigiano-Reggiano was known not only in Italy but also abroad. In the 15th and 16th centuries Italy became the most beautiful and richest country in Europe, the number of foreign visitors increased, and when they returned home, they told about the strange dishes and, of course, about Parmesan. It is not known exactly where the production of Parmesan cheese began. But specific documents go back to the 17th century, to the municipalities of San Polo, Bibbiano, Montecchio and Cavriago. It is near Reggio Emilia and Traveretolo and Montechiarugolo on the outskirts of Parma. Competition for parmesan During Italy’s darkest period – the 17th and 18th centuries – there was fierce and sometimes not entirely fair competition between cheese producers. The Duchy of Parma was in a particularly difficult position, facing strong competition from the products of Lombardy. From the 18th century, however, Reggio Emilia began to regain its primacy. Production expanded and there was a need to produce cheese not only of the highest quality, but also with certain uniform organoleptic and chemical characteristics, so that it would be more difficult to counterfeit and for the purpose of cooperation. The Parmigiano-Reggiano brand was created in 1934, before the provinces of Parma and Reggio named their cheeses differently: “Parmesan” and “Grana Reggiano”. The representatives of the respective Chambers of Commerce could not agree on a single name. Only in 1934, when the Guardianship Community was founded, they decided to unite the two cheeses under the common name of Parmigiano-Reggiano. The center of the community became Reggio Emilia – as the center of production. In 1937, Mantua and the Po Valley, the province of Bologna and the left bank of the Reno River were added. To cut the Parmesan, a special tool is used – a certain almond-shaped knife with a short, pointed blade: it can be used to cut even, clean slices from the head. Tasting Tips for Parmesan Parmesan is very tasty, delicate and not pungent. It is sweet in the beginning and becomes saltier and richer as it ages. An 18-month old cheese is marked with a lobster color, one older than 22 months with a silver color, and finally a very old cheese – older than 30 months – is marked with a golden color. Parmesan can be eaten alone or with fresh fruit (pears, figs, grapes or kiwi), dried fruit, acacia honey or strawberry blossom. However, we think the best accompaniment is a few drops of traditional balsamic vinegar from Modena or Reggio Emilia. Thanks to its versatility, this cheese is an integral part of Italian cuisine and can diversify any dish.These include soups, meat dishes, puddings, sauces, salads and, of course, pasta and rice.As for wines, a not too old Montalcino would be the perfect choice. To cut the Parmesan, a special tool is used – a certain almond-shaped knife with a short, pointed blade: it can be used to cut even, clean slices from the head.A few words about storage: in the refrigerator at a temperature of 4-8°C in a special cheese container, Parmesan can be stored for quite a long time. Parmesan: quality and origin The Parmesan Community controls the quality of this splendid product, following the strictest rules of production and preventing the possibility of counterfeiting. Before buying Parmesan, pay attention to the label: it must be on every package, as it is a guarantee of authenticity.Genuine mature cheese is aged for at least 12 months. According to the new rules, if it is less than this period, there are “X” marks on the crust.But even such cheese is not bad – it can be used with pasta. Below the oval, there should be a registration number that tells you which cheese factory produced it – it is unique, so it is impossible to verify its authenticity. The only guarantee is to trust the retailer from whom you buy the cheese. Despite the activities of the Custodial Community, the counterfeiting of this national treasure is on the rise, which is certainly detrimental to Italian gastronomic culture. Most of the fakes end up abroad under other names such as Parmesan, Parmetta, Reggianito. There are disputes every day. At least we remember the Berlin Court of Appeal in 2008, where a German company was banned from producing a product under the name of Parmigiano. Bio-Parmesan or Parmesan and similar in shape to the original Parmigiano-Reggiano. And there are many such cases. The latest innovations To end on a positive note, let’s look at the latest news. The European Union approved new changes to the requirement that Parmigiano-Reggiano be packaged within the region of production. This should improve safety as the product moves from producer to consumer. In addition, dairy cows imported from abroad must be quarantined for four months before their milk is used to make cheese.During this time, the animals are fed according to the rules of the Community of Care. We are on the right track because this activity protects the brand, history and tradition and ensures that only authentic products with the “Made in Italy” label end up on tables around the world.
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