Amaretti di Caposele
As the name suggests, the “Amaretti di Caposele” have their origin in the town of Caposele (from the latin toponym of Caput Selaris, i.e. at the source of the river Sele), still known today for its protected position between hills and mountains, the sanctuary dedicated to St. Gerardo Majella, the vast hazel, olive and chestnut trees plantations and the “Sorgenti”, the sources of the river Sele, that are still today channeled through an acqueduct whose portata is the biggest in Europe.
From these region and within the territory of the “Comune di Caposele”, the “Amaretti di Caposele” represent one of the many typical bakery products.
These amaretti are prepared with hazelnuts which are produced from the trees on the surrounding hills and valleys, crushed and mashed until a thin powder is obtained, mixed with water, sugar and egg’s white.
The hazelnuts from Caposele, along with the traditional, manual transformation process, make the “Amaretti di Caposele” a unique Italian bakery product, that so much and so well expresses its roots and the “italianità” in the exaltation and utilization of simple, yet exceptional quality ingredients.
The “Amaretti di Caposele” take the shape of a little, round biscuit of ca 2-3 cm of diameter and about 1-1.5 cm thick, growing thicker from the edge to the center.
These “biscuits” have a typical crunchy yet tender texture, and can be consumed “as-is”.
Typically dry, yet retaining a soft and tender core, thanks to the hazelnuts and the essential oils contained therein, they are an explosion of taste and texture, that so much pleases palate and senses.
Have them with some “vino passito” (a special sweet wine), or even with a robust red wine.
Or simply have them with an “espresso” (the coffee).
The only problem is that you will not be able to stop eating them, and will soon reach the bottom of the box.
Yes, they are “that” good.