This beautiful town, located at the foot of the Ernici Mountains in an area of great naturalistic importance, was founded around the 8th century as a Hernicus centre, later Roman, as evidenced by the remains of thermal baths and aqueducts. But Guarcino is known throughout the Ciociaria area and beyond for the production of the homonymous Amaretto, a dessert made with bitter and sweet almonds, sugar, egg white and wafer, that tradition traces back to about a century ago. According to local tales, already in the Middle Ages, during the hunting period, the local lords used to find refreshment at the Rocca di Rivituro on Monte della Costacalla, to consume the delicious meat of hares, wild boars and pheasants, ewe’s milk cheeses, pizzas made with wheat flour and especially almond-based desserts. Over the centuries, the isolated position and the wild beauty of the place must have also attracted many hermits, as documented by the passage in Guarcino of St. Benedict during his journey from Subiaco to Montecassino. And the most accredited tradition connects the production of the biscuit to a friar: the story tells that the recipe was given by an old friar to the inhabitants of Guarcino as a gesture of gratitude for offering him food and rest after a very long walk. Since then, the recipe has been handed down from generation to generation, keeping unchanged the steps that are rigorously carried out by hand. The town dedicates a festival to this excellent biscuit taking place every year in Summer.
The Guarcino Amaretto, distinguished by its elliptical shape, is of a light brown colour tending to hazelnut. The high olfactory intensity has pronounced notes of almond and egg white, combined with light roasted scents. The taste is harmoniously sweet and bitter with a light salty note. Crispy and soft, it has a medium aromatic persistence.