In the heart of Lunigiana, amidst mountains, ancient villages, and historic roads like the Via Francigena, lies a town rich in history and gastronomic traditions: Pontremoli. Among its typical products is a small, simple, and much-loved one: Amor.

This dessert, found almost exclusively in this area between Tuscany and Emilia, is made of two thin wafers enclosing a soft, delicate cream. It’s a single-serving dessert, perfect for enjoying with a coffee, perhaps while sitting in a square in the historic center. Despite its simplicity, Amor has become one of Pontremoli’s gastronomic symbols. Its history is interesting, and its recipe, handed down over time, continues to captivate everyone who tastes it.

The History of Amor:

The Amor di Pontremoli is a relatively recent dessert compared to other Italian specialties. It was first created in the 1960s in the town of Pontremoli, in Lunigiana. It consists of two wafer shells filled with a sweet, fragrant cream. This dessert is also popular in some nearby areas of the Apennines, but its true home remains Pontremoli.

Pontremoli is famous for many traditional dishes, such as Testaroli and Farinata (Calda Calda), but this dessert represents the most romantic aspect of its cuisine.

There are two historical lines of the birth of this dessert:

• Its origins are linked to the Swiss pastry chefs who, between the 19th and 20th centuries, moved to this area and opened pastry shops and bakeries. They brought with them techniques and recipes that, over time, blended with local traditions. It was from these influences that the Amor dessert was born.
• The creation is attributed to pastry chef Italo Bertolini, who worked at the historic Pasticceria Duomo. His goal was to create a new dessert, refined yet simple, that would represent the city.

The result was a little marvel: a thin, crispy wafer encasing a delicate vanilla-flavored cream and dusted with powdered sugar. The name “Amor” is very evocative. According to some local stories, the pastry chef wanted to create a romantic dessert, perfect for sharing as a couple. Others say the name simply comes from its elegant shape and irresistible taste, which makes anyone who tastes it “fall in love.” Over the years, the Amor has become one of the area’s most iconic desserts. Even today, it is primarily made by artisanal pastry shops that jealously guard their own version of the recipe.

How to Make Amor? Recipe and Instructions:

Ingredients for 10–15 servings:

• 2 whole eggs
• 100 grams of sugar
• 100 grams of butter
• 35 grams of flour
• 280 ml of milk
• zest of one lemon
• cognac or brandy to taste
• waffles
• 4 drops of concentrated vanilla extract
• chopped almonds

These simple ingredients result in a rich, fragrant cream, which is the heart of the dessert.

Instructions:

Prepare the cream. First, crack the eggs into a bowl and whisk them with the sugar. The mixture should become pale and frothy. Next, add the sifted flour and continue whisking. Then slowly pour in the milk. Transfer the mixture to a small saucepan and cook over low heat, stirring constantly to prevent lumps from forming.

Flavor the cream. While cooking, you can add some lemon zest to give the cream a fresh aroma. When the cream becomes thick and smooth, remove it from the heat and let it cool.

Add the butter.
Once cooled, add the softened butter in small pieces and mix until you obtain a soft, velvety cream. Some versions of the recipe also include a small amount of cognac or rum to intensify the flavor.

Assemble the dessert. Take a wafer. Add a layer of cream. Cover with a second wafer.

The result is a small “sweet sandwich” about two centimeters tall. In some variations, the sides are dipped in chopped almonds to add a crunchy touch. Finally, the Amor are left to rest for a while, so the cream sets and the dessert becomes even more delicious.

Where to Try Amor in Pontremoli:

Antico Caffè degli Svizzeri. It is one of the city’s most historic establishments. The name pays homage to the Swiss pastry chefs who brought the tradition of the Amor to this area. The atmosphere is elegant and full of charm.

Pasticceria del Duomo. Located in the main square, it is one of the best-known pastry shops for this dessert. Here, the Amor is prepared according to tradition and often served with coffee.

Bar Luciano. A bar popular with both locals and tourists. It’s a great spot for a sweet break during a stroll through the historic center.

L’Amor di Pontremoli is more than just a dessert. It is a small part of Lunigiana’s history.
Every wafer, every spoonful of cream, tells the story of the artisanal tradition of a town that has managed to transform a simple idea into a culinary icon. Pontremoli is famous for many traditional dishes, such as testaroli and panigacci, but this dessert represents the most romantic aspect of its cuisine.

If you happen to be traveling in Lunigiana, stop by a pastry shop in the historic center of Pontremoli and order an Amor. It takes just a few bites to understand why this little dessert has become so famous.