Recipes with Amarena Fabbri

Top your fantasies

Amarena Fabbri ITA Amarena Fabbri ENG Amarena Fabbri DE Amarena Fabbri DK

Facebook Twitter Instagram YouTube Pinterest

Our Christmas menu: Merry Amarena

It’s a day for family and loved ones, and should be spent making toasts with our nearest and dearest, whilst eating delicious traditional dishes. 


To make your Christmas even sweeter, we have come up with an original, amarena-based menu. It ranges from appetizers to dessert, with traditional dishes reinterpreted by our chefs or by our super food bloggers.Fabbri amarenas have a long history, having been on our tables for over a century.  Now you can enjoy them as part of your sweetest Christmas yet, in every sense of the word.



Rabbit Liver Pâté with Fabbri Amarenas - Recipe by Sandra Salerno, a food blogger from Un tocco di Zenzero

Ingredients for 3 people

600g rabbit livers (cleaned) 

100g softened butter + 20g

2 spoonfuls extra virgin olive oil 

2 cloves garlic

2 small yellow onions, diced

160ml liquid cream 

200ml chicken stock 

4 spoonfuls brandy 

2 teaspoons dried thyme 

Fabbri amarenas, as required

Salt and pepper, as required

Juniper berries, as required


Heat the oil and the butter in a large non-stick frying pan together with the garlic, onion, thyme and 1 juniper berry, so that they absorb the flavor. Cook until the garlic and onion are soft. Add the livers and cook for a couple of minutes. Pour in the brandy and leave to evaporate. Whisk the mixture in a blender with the butter and cream until it is uniform. Add salt and pepper as required and blend for a few more minutes. Fill 8 little molds (glasses or cups) or an aluminum mold covered with plastic wrap. Leave to set in the refrigerator for at least 4 – 5 hours, or overnight. Before serving, take the pate out of the refrigerator for about 10 – 15 minutes. Spread on crusty toasted bread and decorate with a few Fabbri amarenas.



Risotto with Saffron Pistils and Fabbri Amarenas - Recipe by the chef Daniele Persegani for Alice TV

Ingredients for 4 people

50cl white wine

400g rice

1.5 liters vegetable stock

1 shallot

Saffron pistils

50g butter

50g Parmesan cheese

240g Fabbri amarenas

2 spoonfuls extra virgin olive oil

Salt, as required


Brown the diced shallot in a pan with two spoonfuls of extra virgin olive oil until it becomes soft. Add the rice and stir so it absorbs all the oil.  Pour in the white wine and leave to evaporate.  Pour in some of the stock and add the salt. Cook the rice, adding some more stock every now and again. Add the saffron pistils and the Fabbri amarenas, followed by a knob of butter and the Parmesan cheese.  Stir on the heat for a few minutes.


Main Course

Pork Fillet with Orange Rind and Fabbri Amarenas - Recipe by the chef Daniele Persegani for Alice TV

Ingredients for 4 people

500g pork fillet

1 unwaxed orange

1 shallot

80g Fabbri amarenas, as required

Brandy, as required

Butter, as required

200cl vegetable stock

Salt and pepper


Cut the fillet into medallions and coat them with flour.  In the meantime, brown the diced shallot in the butter and then add the pork fillet medallions. When you have browned the medallions well on both sides, add the salt and pepper. Turn the medallions and turn up the heat before pouring the brandy over them. Add the Fabbri amarenas, and when the dish is ready, decorate with orange rind.



Dark chocolate soufflé with amarenas - Recipe by the chef Claudio Sadler

Ingredients for 8 people

2 whole eggs

3 egg yolks 

100g dark chocolate

100g butter

50g flour

100g sugar

For the sauce:

250g liquid cream

40g amarena sauce  

100g Fabbri amarenas

400g cinnamon gelato


Beat the egg yolks, whole eggs and sugar together until the mixture is foamy. Then add the butter and chocolate (which you have previously melted together over a low heat). Add the sifted flour and stir the mixture together. Leave the mixture to rest in the refrigerator for at least 3 hours, so that it thickens, and then add the amarenas, cut into little pieces. Put the mixture into individual aluminum soufflé dishes, with a diameter of about 6cm, which you have previously greased and dusted with sugar. Put the cream and amarena juice into a siphon and charge it with the gas required. Shake the siphon well and check that the foam is dense enough. Put it back in the refrigerator. Bake in a pre-heated oven at 200°C for about 10 minutes. Remove the soufflés from the oven and serve them with the amarena foam and little pieces of amarena, as well as a scoop of cinnamon gelato.