UNIQUE WORLDWIDE

DELIGHT

www.fabbri1905.com

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INDEX

The hisTory of amarena fabbri 2

The range 3

recipes

Tart and croissant with amarena 4

saint joseph’s zeppole with amarena 5

fagottino with amarena 6

Krapfen with amarena 7

panettone with amarena 8

colomba with amarena 8

babà with amarena 9

cup cake with amarena 10

petit four with amarena 11

neapolitan cake with amarena 12

ciocco amarena cake 13

mille-feuille with amarena 14

black forest cake with amarena 15

amarena cheesecake 16

pistarena with amarena 17

amarena desire buche de noel 18

snack with amarena 19

marzipan swissroll 20

pain perdu with amarena 20

mascarpone and nero d’avola wine 21terrine with amarena

The devil’s amarena 22

risalamande with amarena 23

pancake with amarena 23

sushi amarena 24

Duck breast with creamed amarena souce 25

amarena cherry barbecue sauce 25

amarena cherry chicken salad 26

Teriyaki with amarena 26

cocKTails

amarena amore mio 27

amarena chupito 27

amarena caipiroska 28

amarena vodka sour 28

amarena daiquiri 29

amarena sunrise 29

serVing sUggesTions 30

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The amarena was “invented” during the 20s by rachele, gennaro fabbri's wife. During the same period, the amarena jar with the unique white and blue décor, produced by a very famous potter of the period as a thank you to rachele for her creation, began appearing on the counters of bars and coffee shops throughout italy. nobody

could even imagine that the bittersweet wild cherry in its syrup would have become the symbol of a company which today exports in more than 95 countries around the world.

Amarena DimensionsWild cherries, to become "amarena fabbri", need to be fresh and

crunchy and to have standard dimension. The fruits are indeed measured and divided accordingly before being selected for

the different production aims. for example, the amarena cherries with 1,6 cm diameter are destined to gelato

makers; the ones with 2 cm diameter are destined to pastry chefs who use amarena fabbri for garnishing cakes and desserts.

Technology and human professionalism

The whole production process is controlled by the most advanced software which avoid any possibility

of mistake. furthermore, every production step and every ingredient used has a bar code which enables, whenever

necessary, to identify the supplier of the amarena cherries, the container of the sugar used in the production, etc... but this does

not mean that human professionalism is not required: the final selection of every single amarena cherry is still done by hand by

the most expert professionals.

The candied process of the Amarenaafter removing the cherry stone, only the best amarenas are candied through a secret process that today as 80 years ago gives, as a final result, the product that has become the symbol of the company.

Amarena Fabbri has become an essential ingredients for an extensive number of preparations in the over 95 countries where it is distributed. This collection of recipes is the result of a first selection of beloved specialities with Amarena from around the world. A special thanks to all the Chefs and partners around the world for their inputs into the creation of this first collection of recipes taken from the culinary tradition of each country.

THE HISTORY OF AMARENA FABBRI

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many packagings and sizes destined to different professional uses. amarena fabbri is the perfect ingredient for an endless number of desserts giving a unique touch to every confectionery's creation. for barmen and restaurant chefs it is used in a variety of drinks and salty preparations. for gelato makers, amarena fabbri becomes the ultimate ingredient for garnishing unique gelato flavours.

THE RANGE

FRUITAMARENA FRUTTOpre-candied whole amarena cherries in their syrup ideal for filling, decorations and for enriching gelato cups and desserts.• SIZE 16/18• SIZE 18/20

AMARENA TUTTOFRUTTOpre-candied whole amarena cherries in their syrup ideal for filling, decorations and for enriching gelato cups and desserts. higher percentage of fruit content then amarena frutto. magnum size are especially dedicated for confectioners' decorations.• SIZE 18/20• SIZE 20/22 MAGNUM• SIZE 22/24 MAGNUM

AMARENA DRIEDpre-candied whole amarena cherries without syrup.• SIZE 16/18

AMARENA BRISUREpre-candied chopped amarena cherries in their syrup, ideal as filling for every confectioners’ speciality.

amarena 120 g fabbri amarena in a handy 120 g jar.

amarena 230 g The beautiful shape, faithful to the unmistakeable opaline silhouette, in a refined and functional pack suitable also for everyday use. amarena opaline 600 g amarena maXiopaline 1,200 kg gift packs in the characteristic opalescent white glass jar with blue pattern in the same shape as the ceramic jar.

FILLINGS amarena colaTa frUiT pUrÉe WiTh piecesamarena puree rich in fruit pieces ideal for preparing fruit pies, croissants, fillings and cakes. perfect for baked cakes and preparations.

amarena passaTa frUiT pUrÉe WiThoUT pieces smooth fruit filling rich in fruit content.

amarena fabbri bright red, creamy filling with the typical fabbri amarena flavour, with fruit pieces.

amarena fabbri eXporT creamy filling with the typical fabbri amarena flavour, with fruit pulp. With natural colours.

amarena lighT all the taste of amarena filling with no added sucrose. With natural colours.

FLAVOURSDelipasTe amarena concentrated flavouring paste with high content of fruit juice and pulp. With natural colours.

miXybar amarena highly aromatic concentrated syrup rich in fruit pulp and juice. ideal for making granita, frappés, milkshakes, sorbets, aperitifs, cocktails and long drinks.

retail pack amarena syrUp

AMARENA ZERO With no added sugar, sweetened with splenda (sucralose) for a zero - calorie drink.

FINISHING TOUCHESamarena nappage Delicately flavoured, ideal for covering desserts and semifreddo. Transparent and bright both above and below freezing.

Top amarena Delicious sweet sauce for decorating and enriching fruit salad, semifreddo, mousse and plated desserts.

retail pack mini Top amarena 225g This packaging is dedicated to retail, but it is also perfect for coffee shops, gourmet and delicatessen shops and gelato parlours.

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Preparationpour all the ingredients onto the yeast mixture. put into the planetary mixer and mix for about 25/30 minutes. Take out the dough and leave to rise for 30 minutes.

assembling The caKeroll out the dough, position the butter and fold into 3 for three times, alternated by 15 minutes cooling.form the croissants and allow to rise. Bake at 170°C for 25/30 minutes.

croissanTyeasT miXTUreIngredientsflour g 1800yeast g 250Water g 1000

Preparationmix the yeast with the water. pour onto the flour, mix and leave until it doubles its volume.

DoUghIngredients“Weak” flour g 1500“strong” flour g 2000butter g 600Whole eggs g 650castor sugar g 700salt g 50honey g 50Whole-fat milk g 1000for each kg of dough, make the folds with 300g butter.

TART AND CROISSANTWITHamarena TarTingreDienTs- sablé pastry dough - amarena colata

sablÉ pasTry DoUghIngredientsflour g 500butter g 300pastovocrem fabbri g 150icing sugar g 90

Preparationplace in the planetary mixer the butter and the flour to get the “sable” effect. add the pastovocrem and the sugar and mix till smooth. let the dough cool for at least 2 hours before using it.

assembling The caKeroll aout the sablé pastry dough. spread a layer of amarena colata and cover with some strips of pastry dough. Bake at 170°C for 15/30 minutes.

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ingreDienTs- Zeppole’s dough- custard cream- amarena fabbri

cUsTarD creamIngredientsmilk g 900sugar g 100pastovocrem fabbri g 400cream g 100 rice starch g 80Vanilla Delipaste g 10

Preparationplace the milk in a pan together with the Vanilla and the cream. bring to a boil. beat well the pastovocrem together with the sugar and the starch. add the milk, blend with a whisk and boil until it reaches a creamy consistency. lay on a mould and cover with a plastic film leaving no air between the film and the custard to prevent the surface from drying. shock freeze till 4°c.

ZEppOlE’S dOUGhIngredientsWater g 100butter or pork lard g 260salt g 12flour g 1000eggs g 1200icing sugar a.r.sunflower oil l 2

Preparationput the water, butter or lard and salt in a saucepan. bring to boil, then add the flour. mix with a wooden spoon till the dough comes together. put it into the planetary mixer; slowly add the beaten eggs and mix for a few minutes. make ring shaped zeppole on baking paper squeezing the dough with a sac à poche with star nozzle. fry in the sunflower oil at 180°c.Variation: bake in pre-heated oven at 200 c°3 to 4 minutes and then finish by frying in boiling oil.

SAINT JOSEPH’S ZEPPOLE WITH

assembling The caKe garnish with confectioner’s custard and amarena fabbri.

baked cakes

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ingreDienTs- yeast dough - croissant dough - custard cream- amarena fabbri

yeasT DoUghIngredientsflour g 1800yeast g 250Water g 1000

Preparationmix the yeast with the water. pour onto the flour, mix and leave until it doubles its volume.

cUsTarD creamIngredientsmilk g 900sugar g 100pastovocrem fabbri g 400cream g 100 rice starch g 80Vanilla Delipaste g 10

Preparationplace the milk in a pan together with the Vanilla and the cream. bring to a boil. beat well the pastovocrem together with the sugar and the starch. add the milk, blend with a whisk and boil until it reaches a creamy consistency. lay on a mould and cover with a plastic film leaving no air between the film and the custard to prevent the surface from drying. shack freeze till 4°c.

assembling The caKefold the croissant dough 3 times into 3 with the necessary butter and roll out to a thickness of 5 mm. cut out squares measuring about 6 cm across. Fill with custard cream, one Amarena cherry, leave to rise and bake at 170°C for 25/30 minutes.

croissanT DoUghIngredients“Weak” flour g 1500“strong” flour g 2000butter g 600Whole eggs g 650castor sugar g 700salt g 50honey g 50Whole-fat milk g 1000for each kg of dough, make the folds with 300 g butter.

Preparationpour all the ingredients onto the yeast mixture. put into the planetary mixer and mix for about 25/30 minutes. Take out the dough and leave to rise for 30 minutes.

FAGOTTINO WITH

baked cakes

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cUsTarD creamIngredientsmilk g 1000sugar g 260flour g 130lemon rind 1/2egg yolks 4

Preparationboil the milk with the lemon rind. beat the egg yolks together with the sugar, add the flour and gradually pour in the milk, mixing carefully with a whisk to avoid lumps. boil the custard for 3 minutes. leave to cool.

assembling The caKeroll out the dough with a rolling pin, using a little flour to ensure the dough does not stick, and cut out circles. spread the custard over the circles, add two amarena cherries and brush with beaten egg. cover with the rest of the dough and cut into a round form. place on a baking tray, leave to rise for 20 minutes and brush with egg yolk and a pinch of sugar. bake in the oven for 18 minutes at 180°c. sprinkle with icing sugar and serve warm.

Krapfen DoUghIngredientsconfectioners’ flour g 1000castor sugar g 200butter g 200salt g 20eggs 5fresh brewer’s yeast g 50fresh vanilla pod 1

Preparationblend all the ingredients together to form a uniform mixture. leave to rest for 12 hours.

KRAPFEN WITHingreDienTs- Krapfen dough - custard cream- amarena fabbri

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Try The same recipe To prepare The Typical iTalian easTer’s caKe:

COLOMBA WITH

PANETTONE WITH

Ingredients for second Kneadingflour suitable for panettone g 1000sugar g 350egg yolk g 450butter g 500salt g 120Vanilla pods g 8Dried amarena fabbri g 3600

Preparationbind the first keading with the flour, add sugar and egg yolks. Knead and add the butter and salt, bind and then add the fruit. allow to rest for one hour, break into batches, allow to rest for another hour, then shape

PreparationDissolve the sugar in 1 l of water, add the egg yolks and flour, and knead till it binds. add the remaining water, finally the butter at room temperature. Allow to rest for 12/14 hours at 25°-26°c. The dough must be at 26°c in order to rise properly. it must triple in size.

and place in the moulds. allow to rest for another hour and allow to rise at 30° for 5/6 hours. Bring to room temperature and bake each 1 kg piece at 170° for about 60 minutes. once out of the oven, turn for at least 3 hours and bag the next day. The natural yeast indicated refers to the sourdough after it has been refreshed at least three times one to one (sourdough/flour ratio), fermenting at 30° for three hours each time.

The Typical iTalian chrisTmas’caKeIngredients for first Kneadingsugar g 1750Water g 1500egg yolk g 2250Natural yeast g 1500/2000flour suitable for panettone g 4000butter g 2500

baked cakes

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Compositionplace the babas on a grid and eliminate the excess rum by squeezing them gently. glaze the surface of the babas with a brush of Top gelée and slice them vertically so that they open like a book. arrange the babas on a serving plate and fill them with the cream using a sac-à-poche. garnish the plate with a bouquet of fresh fruit, half-candied lemon zest and fabbri amarena cherries.

amarena flaVoUreD creamIngredientscastor sugar g 50cream g 100amarena syrup g 80

PreparationWhip the cream and the sugar and add the amarena syrup.

BABà WITHingreDienTs- babà fabbri- amarena flavoured cream- amarena fabbri- Top gelée

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amarena creamIngredientsbutter g 500sugar glass g 550Delipaste amarena g 80

PreparationWhip the butter well together with the sugar, finally fold in the Delipaste amarena.

amarena icingIngredientssugar glass g 500Water g 60amarena syrup g 30lemon juice g 10

Preparationmix the sugar, the water and the amarena syrup, add the lemon juice and emulsify.

ingreDienTs- amarena cake- amarena icing- amarena cream- amarena fabbri

amarena caKeIngredientsflour g 130sugar g 130butter g 130eggs g 100Baking g 3/4chooped amarena cherries g 80

PreparationWhip the sugar and the butter, add the eggs, the sift powders, the chopped amarena cherries and pour into the paper cups. bake at 170 °c approx. for 15 minutes.

CUP CAKE WITH

assembling The caKecoat the cup cakes with amarena icing and garnish with amarena cream and amarena cherries.

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Ingredientsalmond paste g 1000egg white g 300sliced almonds a.r.

Preparationput the almond paste in the planetary mixer, and add the egg white slowly until the mixture is soft. pipe out almond paste petit fours and place one amarena cherry in the centre of each one. add more almond paste, roll in the sliced almonds and sprinkle with icing sugar. bake at 180°c for about 10/12 minutes.

PETIT FOUR WITHingreDienTs- petit four- amarena fabbri

baked cakes

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assembling The caKeline a 4 cm high mould with a 2 cm layer of sablé pastry. add a layer of custard cream, and place a 1 cm thick round of sponge-cake on top. arrange the amarena cherries, add another layer of custard cream and cover with sablé pastry. bake in the oven for about 35 minutes at 170°c. leave to cool, sprinkle with icing sugar and decorate with amarena cherries.

sponge caKeIngredientsWhole eggs g 1600castor sugar g 1000flour g 1000butter g 200

Preparationheat the eggs and the sugar while beating. add the sieved flour and finally the melted butter. bake at 190°c.

sablÉ pasTry DoUghIngredientsflour g 500butter g 300pastovocrem fabbri g 150icing sugar g 90

Preparationplace in the planetary mixer the butter and the flour to get the “sable” effect. add the pastovocrem and the sugar and mix till smooth. let the dough cool for at least 2 hours before using it.

ingreDienTs- custard cream- sablé pastry dough- sponge cake- amarena fabbri

cUsTarD creamIngredientsmilk g 900sugar g 100pastovocrem fabbri g 400cream g 100 rice starch g 80Vanilla Delipaste g 10

Preparationplace the milk in a pan together with the Vanilla and the cream. bring to a boil. beat well the pastovocrem together with the sugar and the starch. add the milk, blend with a whisk and boil until it reaches a creamy consistency. lay on a mould and cover with a plastic film leaving no air between the film and the custard to prevent the surface from drying. shack freeze till 4°c.

NEAPOLITAN CAKE WITH

baked cakes

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Preparationbreak the chocolate into small pieces and place in a large glass bowl together with the rum, the sugar, the milk and the butter, and heat in the microwave on full power for 2-4 minutes. remove from the microwave and mix well with a whisk. add three whole eggs and mix, and then add three egg yolks, and then the flour, mixing well to prevent lumps forming. lastly, add the baking powder and stir again to

form a uniform mixture.pour the mixture into 24 cm spring-form cake tin, lined with grease-proof paper, and decorate the top of the cake with some of the drained amarena cherries. bake in the oven for 20 minutes at 170°c. remove from the oven and leave to cool for about 1/2 hour.in the meantime, mix the remaining amarena cherries in the blender until they form a sauce and then blend in the crème fraîche.serve the cake with this sauce and garnish with amarena fabbri.

IngredientsDark chocolate 80% g 400butter g 70sugar g 70milk g 50Teaspoon rum 1eggs 6cornflour g 60sachet of vanilla-flavoured baking powder 1amarena fabbri (with syrup) 10crème fraîche g 200

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chanTilly creamIngredientspastovocrem g 100sugar g 25starch g 20milk g 225cream g 25Delipaste Vanilla g 5Whipped cream g 270

Preparationplace the milk in a pan together with the Vanilla and the cream. bring to a boil. beat well the pastovocrem together with the sugar and the starch. add the milk, blend with a whisk and boil until it reaches a creamy consistency. lay on a mould and cover with a plastic film leaving no air between the film and the custard to prevent the surface from drying. shock freeze till 4°c. add 270 g of whipped cream.

ingreDienTs- puff pastry- chantilly cream- amarena fabbri

pUff pasTry“Detrempe”Ingredientsflour g 350Water g 175salt g 15

Preparationmix all the ingredients for 10 minutes and leave to rest.

“beurrage”Ingredientsbutter g 50flour 00 g 150

Preparationroll the soften butter and the flour in to a rectangle and leave to rest in the fridge for 1 hour. place the ”beurrage” in the center of the “detrempe” previously rolled in a bigger rectangle. fold the four edges of the “detrempe” over the butter enclosing it completely. Work the dough with the technique of the six turns. bake at 200°c for 15 minutes.

assembling The caKemake three layers of puff pastry and chantilly cream with chopped amarena fabbri. garnish with icing sugar and amarena fabbri.

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classic cakes

ingreDienTs- chocolate mousse- chantilly mousse- chocolate sponge cake- amarena fabbri

chocolaTe moUsseIngredientscream g 800Dark couverture g 240Delipaste chocolate fabbri g 40

Preparationmelt the couverture with the chocolate paste at 40°c. pour onto the semi-whipped cream and beat quickly to prevent the chocolate from hardening.

chocolaTe sponge caKeIngredientsWhole eggs g 2000castor sugar g 1350flour g 1350cocoa powder g 140melted butter g 300

Preparationheat the eggs and the sugar while beating. add the sieved flour and cocoa powder. finally pour the melted butter. bake a 190°c.

chanTilly moUsse WiTh KirschIngredientscream g 1500moussecream+5° g 150castor sugar g 75Delipaste Vanilla g 30Kirsch g 50

Preparationput the cream and moussecream+5° in the planetary mixer, mix well with the whisk and leave in the freezer for 2 minutes. Whip until soft and fluffy. finally, add the Delipaste, castor sugar and the kirsch.

BLACK FORESTCAKE WITH

maKing Up The sWeeTcut the sponge-cake into three parts. form a layer of chocolate mousse and a layer of amarena fabbri, then add another round of chocolate sponge-cake drizzled with kirsch. form a layer of chantilly mousse, finish off with the last round of sponge-cake, drizzle and spread on the remaining chantilly mousse. Decorate around the sweet with chocolate shavings and chantilly curls. garnish the top with amarena cherries and a sprinkle of icing sugar.

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Preparationpreheat oven to 220°c. add eggs, sugar, cream cheese, sour cream, heavy cream, lemon juice, vanilla, and flour to mixer. beat on low speed thoroughly, until completely smooth. add chopped amarena. While cake mixture is beating, make the crust. mix crust ingredients together. pour into 22 spring form pan and press into place. chill in refrigerator for 15 minutes. When crust is cool, spread chopped fabbri amarena Drained over bottom and pour butter into the pan. let it rest for 5 or 10 minutes. bake in 220°c oven for 15 minutes. Then turn oven down to 150°c and bake for 1 hour. Turn off oven. Do not open the oven door for 2 hours. after the 2 hours are up, remove cake and refrigerate.

CHEESECAKE amarena cheesecaKeIngredientslarge eggs 6cup sugar 1 ½cream cheese g 900sour cream g 250heavy cream g 250juice of one lemonTablespoon vanilla extract 1heaping Tablespoons flour 2cup fabbri amarena Drained (chopped) ½

crUsTIngredientscup crushed graham crackers 1 ½Tablespoons melted butter 6cup sugar ½Toppingcup fabbri amarena marbling 1

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mousse and sem

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ingreDienTs- crème anglaise- chocolate mousse- pistachio bavaroise- amarena heart

pisTachio baVaroiseIngredientspastovocrem g 200Delipaste pistachio g 100Whole milk g 400moussecream+5 g 200semi-whipped cream g 750

Preparationheat the milk at 60 °c, add moussecream+5, mix well, add the pastovocrem and the Delipaste pistachio; chill at 12 °c, finally fold in the semi-whipped cream.

amarena hearTIngredientssugar g 80Water g 120amarena cherries g 100

Preparationboil the water and sugar and add the amarena cherries.

assembling The caKeprepare the heart of the cake with the chocolate mousse and the amarena heart. close with the chocolate biscuit and shock freeze. pour the bavaroise in a mould (2 cm bigger), place the heart and close with the chocolate biscuit. shock freeze. glaze with nappage amarena and garnish with amarena cherries.

crème anglaiseIngredientsmilk g 500pastovocrem g 220

Preparationboil the milk and add the pastovocrem mixing carefully.

chocolaTe moUsseIngredientscrèm anglaise g 180chocolate 64% g 120semi-whipped cream g 250

Preparationmince the chocolate and emulsify adding the still warm crème anglaise. finally gently fold in the cream with a whisk.

PISTARENA WITH

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DESIRE BUCHE DE NOELingreDienTs- White chocolate mousse- fruit gelée (inclusions) - crunchy chocobianco biscuit- amarena fabbri

WhiTe chocolaTe moUsseIngredientspastovocrem g 300gelatine sheets g 12Whipped cream (35% fat) g 500Delipaste White chocolate g 80

PreparationWhip the pastovocrem (pate à bombe) in the planetary mixer. soak the gelatine sheets in cold water and then melt it. add the gelatine to the pate a bombe and the Delipaste White chocolate. finally fold in the whipped cream.

assembling The inclUsionpour the fruit gelée into the inclusion mould and shock freeze. place the crunchy chobianco biscuit onto the gelée et keep into the refrigerator.

assembling The caKepour into the mould 250 g of white chocolate mousse and shock freeze for 1 minute. place the fruit gelée inclusion and add 500 g of white chocolate mousse. finally spread the pieces of crunchy chocobianco biscuit and shock freeze. Take the cake out of the mould and glaze with amarena nappage. garnish as desired.

crUnchy chocobianco biscUiTIngredientsalmond paste g 300Delipaste pistachio g 75eggs g 165melted butter (cold) g 65flour g 35yeast g 3starch g 10rum g 10amarena fabbri g 40crockoloso chocobianco g 350White chocolate g 100

Preparationslowly add the eggs to the almond paste and the pistachio Delipaste and whip for 5 minutes. add the sifted flour, the yeast and the starch. finally add the butter and the rum. spread the mixture over a baking pan and add the copped amarena cherries. bake at 220°c.Temper the chocolate, add the crockoloso chocobianco and pour onto the biscuit in pieces and shock freeze.

frUiT gelÉe (inclUsions)Ingredientsfruit cubes g 400(amarena, wild fruits, raspberry, orange)sugar g 100orange juice g 60Kirsch g 15Vanilla pod ½gelatine sheets g 7

Preparationcook the sugar till caramelized. cool the caramel adding the orange juice. add the kirsch and the grated vanilla. cook for one minute. add the fruits and cook again for 2 minutes. Take off from the fire and add the gelatine previously soaked in cold water. pour the mixture into the inclusion mould.

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pralines

Preparationcoat a snack mould with tempered dark chocolate. Temper the milk chocolate. once at 27°c, add the delipaste hazelnut. Fill for 3/4 the coated mould, place the amarena cherries and some grained croccante. close with tempered dark chocolate.

IngredientsDark chocolate a.r.milk chocolate g 500Delipaste hazelnut fabbri g 250croccante fabbri a.r.amarena fabbri a.r.

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PAIN PERDU WITH

Ingredientspurchased panettone, about 1 lb. ½eggs 3cup milk 1grated zest of 1 orangecup fresh orange juice ½Tbs. cointreau or other orange liqueur 1Tbs. sugar 3Tsp. ground cinnamon ¼softened unsalted butter for cookingfabbri amarena cherries in syrup for serving*Whipped cream for serving

Preparationpreheat an oven to 200°c. cut the panettone into 5 or 6 vertical slices, each 1 inch thick, then cut all but the end slices in half. set aside. in a bowl, whisk the eggs until just blended, then whisk in the milk,

orange zest, orange juice, cointreau, sugar and cinnamon. pour the mixture into a large, shallow baking dish. place half of the panettone slices in the mixture and soak for about 10 seconds per side. set a large sauté pan or grill pan over medium heat and brush with butter. When the butter foams, add some of the soaked bread slices, taking care not to crowd them. cook, turning once, until lightly browned, 3 to 5 minutes per side. Turn the slices over again and cook them until browned to your taste, 2 to 3 minutes more. Using a slotted spatula, transfer the panettone to a platter and keep warm in the oven. cook the remaining soaked slices, then soak and cook the rest of the panettone. serve immediately with fabbri amarena cherries and whipped cream.

MARZIPAN SWISSROLL

Preparationroll out the marzipan between two layers of tinfoil. spread out the soft nougat on the marzipan. Dry 8-10 amarena cherries from the syrup, chop them into small pieces and

spread them on the nougat. roll it into a fine swissroll and press it gently. cover it with dark coating chocolate.

Ingredientsamarena fabbrimarzipansoft nougatDark coating chocolate

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Preparationboil the honey for 5 minutes on a low flame. add the fabbri amarena syrup, the red wine, the juice and rind of the orange and a bit of cinnamon. Reduce the liquid by 2/3 and add 4 sheets of gelatine which you have previously softened in water and ice. leave to cool. Whip the cream and blend it with the wine reduction.

in a bain marie on a high flame, start beating the eggs together with the melted sugar syrup. beat the eggs and leave to cool. Then mix with the mascarpone and remaining 2 sheets of previously melted gelatine. line a mould with film and alternate the two mixtures, putting the amarenas in the middle of the terrine. leave in the freezer for at least 6 - 8 hours.cut into slices and serve with orange sauce.

Ingredientsnero d’avola red wine l 1honey g 100fabbri amarena syrup g 100orange 1cinnamon stick 1mascarpone g 250eggs 3castor sugar melted into a syrup with the same quantity of water g 75amarena fabbri g 150fresh whipping cream g 300gelatine sheets 6

MASCARPONE AND NERO D’AVOLA WINE TERRINE WITH

plated desserts

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Preparationinfuse the chilli peppers in the hot milk and cream for10 minutes. put the gelatine in the cold water. Whisk thecream until it is half-whipped. make a custard with themilk, cream, egg yolks, sugar and durum wheat. re-move the chilli peppers. blend the gelatine and melted white chocolate into the custard. cool the mixture in a bain marie until it reaches 31°c and then add the whipped cream. put the mixture in a 16 x 16 cm cake tin and place the tin in the freezer.

composiTionspread the preserve over the biscuit and then spread the Variegato amarena over the top. place the frozen mousse covered with the neutral glaze in the middle of the biscuit. arrange the amarenas around the edge of the biscuit with cherry tomatoes cut in half. Decorate with amarena, sun-dried tomatoes, caramelised almonds and mint leaves.

THE DEVIL’S crUnchy almonD anD pine nUT biscUiTIngredientsalmonds g 150pine nuts g 60sugar g 62flour g 70egg whites g 60butter g 62

PreparationToast the almonds and chop them. Toast the pine nuts with a bit of butter and leave to cool. mix all the ingredients together and place in a 20 x 20cm cake tin. cook for 15 minutes at 200°c. leave to cool.

cherry TomaTo preserVeIngredientssugar g 60cherry tomatoes g 250Juice of ½ lemonsugar g 30powdered pectin g 5

Preparationmix in the sugar (60g) and the lemon juice. bring to the boil and add the

sugar (30g) and the pectin. cook until the mixture reaches 103°c, stirring constantly. leave to cool and cover until the preserve needs to be used. peel the tomatoes in hot water and crush them into a paste.

chilli pepper anD WhiTe chocolaTe moUsseIngredientssugar g 20hot milk g 80cream g 80Durum wheat g 12egg yolk g 38White chocolate g 50powdered gelatine g 6Water g 30small chilli peppers 3Teaspoons of Variegato amarena fabbri 2amarena fabbri a.r.cherry tomatoes 4sun-dried tomatoesfabbri neutral glaze a.r.mint leavescaramelised almonds 2extra butter

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plated desserts

Preparationfirst you need to prepare the basic rice pudding. pour the milk into a casserole and boil gently. add the rice while gently stirring. let it boil gently for 45 minutes while frequently stirring. hereafter let the rice pudding cool down in the refrigerator.clean and chop the almonds into

medium sized pieces. mix the rice pudding with the almonds, icing sugar and vanilla sugar. Whip the cream and mix it very gently with the rice pudding. put it in the refrigerator for minimum 5-6 hours.When serving decorate each portion with 4-5 amarena fabbri and syrup from the jar.

RISALAMANDE WITHamarena TeriyaKi chicKenIngredientsmilk g 500rice pudding g 150almonds g 25Tablespoon sugar 1Vanilla sugar a.r.Tablespoon icing sugar 1cream 38% g 200

amarena TeryyaKi chicKenIngredientscups flour 1 ½Teaspoons baking powder 3 ½Teaspoon salt 1Tablespoon white sugar 1cups milk 1 ¼egg 1Tablespoons butter, melted 3cup amarena brisure ½

Preparationin a large bowl, sift together the flour, baking powder, salt and sugar. make a well in the center and pour in the milk, the egg, amarena brisure and melted butter; mix until smooth.heat a lightly oiled griddle or frying pan over medium high heat. pour or scoop the butter onto the griddle, using approximately 1/4 cup for each pancake. brown on both sides and serve hot, with some amarena cherries.

PANCAKE WITH

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plat

ed d

esse

rts Preparation

add the almonds to the pistachio paste and the drops of rum. mix well and shape into the classic cone form.

spicy chocolaTe chop sTicKsIngredientsDark chocolate g 50powdered chilli pepper g 4

Preparationmelt the chocolate together with the chilli pepper, leave to cool and cut into wand-shapes with a suitable mould.

composiTionserve the sushi with the pistachio wasabi, the amarena sauce and decorate with spicy chocolate sticks.

SUSHI sUshiIngredientssticky rice cooked in coconut milk g 300pieces amarena fabbri 15candied orange peel g 50fresh chopped orange rind g 20

Preparationroll out the sticky rice onto the special bamboo for sushi. put the orange peel on the inside together with the drained amarena fabbri. roll together, using suitable pressure so that the rice and the amarenas unite. shape into the classic triangular form and leave in the fridge for at least one hour. in the meantime, roughly

chop the mung beans and toast them together with the sugar on a high flame for 3 minutes. When the sushi has cooled, unroll the bamboo and cover with the chopped beans and fresh orange rind. cut into slices 1 cm thick.

mUng bean grainsIngredientsDried mung beans g 150sugar g 50

pisTachio WasabiIngredientsgrated almonds g 50fabbri pistachio Delipaste g 25several drops of dark rum a.r.

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savourty specialities

the sauce and give it some colour. adjust the taste with salt, pepper and amarena syrup from the jar.

reD cabbage salaD WiTh amarena fabbrianD frieD WalnUTsIngredientsred cabbage g 600Walnuts g 100amarena fabbri cherries g 100Teaspoon anise powder ½Tablespoon wine vinegar 2 ½Tablespoon olive oil 1Tablespoon amarena fabbri syrup from the jar 2salt and pepper a.r.

Preparationchop the red cabbage into fine pieces. fry the walnuts on a dry frying pan for 1-2 minutes. Dry the amarena cherries from the syrup and chop them into medium size pieces. mix all the ingredients, except for the walnuts - and adjust the taste of the salad with the amarena syrup. When serving decorate with walnuts and whole amarena cherries.

DUcK breasTIngredientsamarena fabbri Duck breast cream 38% l ¼sauce thickener

Preparationscratch the duck breast and rub it with salt. brown the duck breast on the skin side on a dry warm frying pan. put the duck breast in an ovenproof casserole and put it in the oven for 20 minutes at 200 degrees.hereafter let it rest for 20 minutes in tinfoil. Take the meat juice from the tinfoil and add the cream and 5-6 chopped amarena cherries. Thicken

DUCK BREAST WITH CREAMED SAUCE

Preparationstir-fry onions and garlic in sesame oil until tender. add other ingredients and spices and simmer for 30 minutes. Thicken slightly with cornstarch and water.

Teaspoon honey 2Teaspoon soy sauce 2fabbri amarena brisures ₂⁄₃Teaspoon red pepper flakes 1Teaspoon ginger, ground 1Teaspoon cumin seed 2Teaspoon brown sugar 3Teaspoon cornstarch dissolved in ¼ cup water 1

amarena TeriyaKi chicKenIngredientscup onion, chopped ¼Teaspoon garlic, chopped 2Teaspoon sesame oil 3cup water ₁⁄₃cup rum ₁⁄₃cup cider vinegar ₁⁄₃Teaspoon ketchup 2cup fabbri amarena cherry paste ½

CHERRY BARBECUE SAUCE

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ities

CHERRY CHICKEN SALAD

CHICKEN WITH

Preparationin a large bowl, combine the chicken, cherries, celery, apple and pecans. in another bowl, combine the mayonnaise, buttermilk, salt and pepper; add to chicken mixture and mix well. Spoon 1/2 cup chicken salad onto each croissant.

Preparationmarinate the chicken in the teriyaki sauce for 30 minutes. heat the oil in a pan. fry the chicken until golden brown. set the chicken aside. pour

the marinade into the pan, add fabbri amarena cherries & syrup and reduce it to a sauce. pour the sauce onto the chicken.

amarena cherry chicKen salaDIngredientscups cubed cooked chicken breast 2-½cup drained fabbri amarena cherries ₂⁄₃cup chopped celery ₁ ⁄₃cup chopped tart apple ₁ ⁄₃cup chopped pecans, toasted ₁ ⁄₃cup mayonnaise ½Teaspoons buttermilk 4Teaspoon salt ½Teaspoon pepper ₁ ⁄₈croissants, split 7

amarena TeriyaKi chicKenIngredientsTbsp olive oil 1Tsp sesame oil ½lb chicken 1cup teriyaki sauce ½cup fabbri amarena cherries with syrup 1

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cocktails

Ingredients10 cl dry sparkling white wineamarena fabbri

AMORE MIO

Preparationsplace into a champagne flute one amarena cherry and a spoon of its juice. fill with chilled dry sparkling white wine and serve.

Ingredients2 cl vodka1 amarena cherry

CHUPITO

Preparationspour the chilled vodka in a shot glass.place on the bottom one dried amarena cherry and serve.

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Ingredients4,5 cl vodka2 cl lemon juice1,5 cl fabbri liquid sugar1 cl amarena fabbri juiceice cubes

VODKA SOUR

Preparationsshake all the ingredients and strain into a chilled martini glass. garnish with amarena fabbri.

cock

tails

Ingredients½ lime6 amarena cherries with their juice4,5 cl vodkabrown cane sugarcrushed ice

CAIPIROSKA

Preparationssmash the lime, the amarena cherries and the brown sugar in a highball glass.fill with crushed ice and add the vodka.garnish with amarena cherries and two straws.

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VODKA SOUR

cocktails

Ingredients4 cl vodka 1 cl amarena fabbri juice 5 amarena cherries energy drink ice cube

MOJITO

Preparationsput the amarena cherries and their juice in a highball glass. fill with ice cube and add the vodka and the energy drink. garnish with mint leaves.

Ingredients4,5 cl vodkaorange juice1 cl amarena fabbri juiceice cubes

SUNRISE

Preparationsfill a highball glass with ice, pour the vodka and fill up with orange juice.pour the amarena juice to create the red layer.garnish with a slice of orange and 3 amarena cherries.

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amar

ena

fabb

ri EXCELLENT ALSO FOR:

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