Italy’s most famous Italian liqueur, Disaronno, has launched this year’s limited-edition “Disaronno Wears…” bottle.

This year, Disaronno wears Trussardi.

For the past several years, Italy’s most famous liqueur has partnered with a top Italian fashion house to create a limited-edition bottle. This year, the bottle is “dressed” in a Trussardi pattern; the chartreuse figure at the top right of the bottle is an interpretation of Trussardi’s greyhound logo.

Past designers have included Etro, Missoni, Moschino, Roberto Cavalli and Versace.

These bottles become collectors’ items, so grab them for amaretto-loving friends.

The limited-edition collaboration also includes a set of six mini-bottles, which you can apportion as stocking stuffers.

From the time it was first imported into the U.S, in the 1960s, Disaronno, an amaretto liqueur, quickly became a hit in cocktails and food preparation. Americans loved the marzipan flavor.

Other brands of amaretto are available in the U.S., but Disaronno is the premium brand in the category.

By the 1980s, it was second in sales only to Kahlùa. (Today, the top liqueurs are Baileys Irish Cream and Malibu Caribbean Rum, but Disaronno remains in the Top 10.)
How To Enjoy Disaronno

Our two most frequent uses of amaretto are with after-dinner coffee, and as a flavoring in cakes, mousse and ice cream. Amaretto ice cream is a blast, alone or with a slice of amaretto-infused pound cake (need we mention amaretto ice cream on a brownie with fudge sauce?).

Here’s our list of almost 40 ways to use amaretto, both sweet and savory.


Disaronno Trussardi
[1] This year’s beautiful limited-edition Disaronno, wearing Trussardi (both photos courtesy Disaronno).

[2] Three of the six miniatures.


Here’s the history of Disaronno.

Here’s the difference between a cordial, an eau de vie, a liqueur and schnapps.

Trivia: No almonds are used to make Disaronno. Rather, the marzipan-like flavor is achieved through apricot kernel oil, burnt sugar and a variety of spices.


THE NIBBLE Blog – Adventures In The World Of Fine Food

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