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Our New Year’s Eve Menu

There’s no better way to see in the new year than with a dinner party at home with friends and loved ones. Here are a few ideas to make your new year’s eve even sweeter with this original, amarena-based menu. 

Our New Year’s Eve Menu

We’ve thought of everything from the starter to the dessert, with traditional dishes reinterpreted by our chefs and super food bloggers.. The legendary Fabbri amarenas have been brightening up our tables for over a century.  This menu offers the perfect way to celebrate new year’s eve surrounded by sweetness and happiness, and a great start to 2013.


Rabbit liver paté with Fabbri amarenas - A recipe by the food blogger Sandra from Un tocco di Zenzero

Ingredients for 3 people

600g rabbit livers (cleaned)

100g butter (softened) + 20g

2 spoonfuls of extra-virgin olive oil 

2 cloves of garlic

2 small yellow onions (chopped)

160ml liquid cream 

200ml chicken stock 

4 spoonfuls of brandy 

2 teaspoons of dried thyme 

Fabbri amarenas, as required

Salt and pepper, as required

Juniper berries, as required


Heat the oil and butter in a large non-stick pan and fry the garlic, onions and thyme together with a juniper berry.  Cook until they are soft.  Add the rabbit livers and cook them for a couple of minutes. Pour in the brandy and leave it to evaporate.  Blend the mixture with the butter and cream until it is smooth. Add salt and pepper to taste and blend for a few more minutes. Fill 8 little molds (glasses or little bowls) or a big aluminum mold lined with plastic wrap. Leave to cool in the refrigerator for at least 4 – 5 hours, or even overnight. Take the paté out of the refrigerator about 10 – 15 minutes before serving. Serve on crusty toasted bread and decorate with Fabbri amarenas.


First course

Risotto with Saffron Pistils and Fabbri Amarenas - Recipe by TG Rosso Amarena

Ingredients for 4 people

50 cl white wine

400g rice

1.5 lt vegetable stock

1 shallot

Saffron pistils

50g butter

50g Parmigiano Reggiano (Parmesan cheese)

240g Fabbri amarenas

2 spoonfuls of extra-virgin olive oil

Salt as required


Fry the chopped shallot in a pan with 2 spoonfuls of extra-virgin olive oil until it is soft.  Add the rice and allow it to absorb all the oil.  Pour in the white wine and allow it to evaporate.  Pour in some of the stock and add the salt.  Cook the rice, adding a little bit of stock now and again. Add the saffron pistils and the Fabbri amarenas, followed by a knob of butter and the grated parmesan cheese, and cook for another couple of minutes.


Pork fillet with orange rind and Fabbri amarenas - Recipe by TG Rosso Amarena

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.



Amarena Cheers

10 cl sparkling white wine or champagne per person

1 Fabbri Amarena Fabbri per person


Put a Fabbri Amarena into a flute glass with a teaspoon of amarena syrup.  Fill the rest of the glass up with chilled sparkling white wine and serve.