The amaretto of Caposele, a town in the province of Avellino, is a round, dark-colored biscuit, about 5-6 cm in diameter and 1-2 cm thick. The biscuit is thinner at the edges and has a distinctive flavor of toasted hazelnuts, completely different from commercial amaretto. The ingredients are hazelnuts, sugar, and eggs. It is sold packaged in trays or sealed plastic bags. The hazelnuts used are of the “San Giovanni” and “Mortarella” varieties, which are particularly common in Caposele.

The hazelnuts are shelled and toasted. The inner skin is removed, and they are crushed. Eggs and sugar are mixed separately; the crushed hazelnuts are then added to the mixture, and individual shapes are formed by hand. Baking in the oven follows; after baking, they are dusted with powdered sugar.

The amaretto is a homemade sweet, particularly offered during the Christmas holidays, weddings, and other ceremonies. They are also produced by bakeries and pastry shops that distribute them, properly packaged, in local grocery stores. Amaretti are produced and consumed not only in the production area but also in the surrounding areas and are sold to the pilgrims at the sanctuary of Materdomini in Caposele.