![]() ![]() Over the years, the Matilde Vicenzi company has grown thanks to its ability to combine entrepreneurial principles with the typical values of a family business, handed down from generation to generation. Wheat flour, sugar, fresh eggs 26%, glucose syrup, raising agents (ammonium hydrogen carbonate, sodium hydrogen carbonate, disodium diphosphate), natural flavours. A great alternative for a light breakfast and an essential base for making the original Italian Tiramisu* or other Italian desserts. Matilde Vicenzi prides itself on using the best and freshest ingredients and eggs to create a product with an incomparable taste. The quality of this biscuit is evident when it is dipped: only the best flour ensures a particularly high absorption capacity, without compromising the biscuit's consistency. ![]() This original recipe remains true to the values for which it received its first Italian product certification. Today, Matilde Vicenzi's Vicenzovo biscuits are distributed worldwide and used daily as the main ingredient in tiramisu and other desserts.Ī timeless classic of the Italian biscuit tradition, Vicenzovo savoiardi are still made with simple ingredients: flour, sugar and 26% fresh eggs. Matilde Vicenzi has been making savoiardi biscuits since the beginning of the 20th century, when the family started the artisanal production of this then-typical Veneto dessert in a small shop near Verona. The product must have between 4% and 12% humidity. On 1 August 2005, the 'Regulation for the production and sale of certain bakery products', including these Savoiardi biscuits, was published in the Official Gazette (Article 4).Īccording to the law, the name "Savoiardo" can only be used for this egg pasta with its characteristic elongated shape, a structure with small, regular bubbles, covered in sugar and a typical vanilla and lemon flavour. What is certain is that they were first prepared on the occasion of a visit by the King of France to the court of the Duke of Savoy, hence the Italian name of the biscuits. Together with Amaretti d'Italia, Vicenzovo Savoiardi biscuits are an expression of Matilde Vicenzi's history: as is often the case with traditional pastry specialities, the origin of "Savoiardi" biscuits is controversial. ![]()
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