Exquisite Confectionery

The confectionery production of Varese Province is simple but tasty. The main products have long, popular traditions. The simple and wholesome ingredients have enabled Amaretti di Gallarate, Amaretti di Saronno, and "Brutti e Buoni" of Gavirate to achieve international renown.






Amaretti di Gallarate
The traditional recipe (sweet almonds, apricot kernels, egg white and sugar) dates back to the end of the 18th century, and it is said to have been created by Furlandoni, a historical master baker of Gallarate.

Amaretti di Saronno
The recipe (a sugar-based mixture, apricot kernels and egg white) dates back to 1718, to a visit to Saronno by the then Cardinal of Milan, Agostino Cusani.

Brutti e Buoni, of Gavirate
The traditional recipe dates back to 1878, and was created by Costantino Veniani. This is the typical confectionery of Gavirate, a tourist resort on the shore of Lake Varese. The fragrance of toasted almonds and hazelnuts, and the delicate aroma of vanilla make Brutti e Buoni an excellent sweet for every occasion: accompanied by a glass of sparkling wine, a liqueur, some cream, coffee, or a steaming cup of chocolate.

Mustazzitt, Cupett, Giromette
In Busto Arsizio, they have preserved the old tradition of biscuit making, with mustazzitt, cupett, and giromette, and in Germignaga, that of almond brittle. The Dolce del Cardinale, which is typical of the medieval village of Castiglione Olona, is prepared with a simple dough, and contains dried and candied fruit.

Dolce Varese
The "Dolce di Varese" is a rustic sweet with a characteristic trunk shape, made with yellow flour. It was created in the popular circles, and refined by the most renowned confectioners' of Varese.