I have a question about the recipe "Amaro Ricotta Cheesecake" from Samantha Weiss Hills. What kind of amaro do you recommend for this?
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Samantha is a freelance writer and editor.
Hi maryam! I used Lazzaroni but only because that's what I could find at my local shop. I bet Amaro Nonino or Averna would be nice too.
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