![]() The quality of ladyfingers is determined by their absorbing capabilities: the dry, crunchy, and airy texture should easily absorb liquid, becoming soft and pliant. The company still follows the original 100+-year-old recipe that calls for over a quarter of the overall mass of the cookie to be made up of eggs (or, using modern labeling math, 26%). Matilde’s Ladyfingers are simple in essence but special in spirit. The name is tightly controlled: “Savoiardi” can only be used for cookies that use eggs in the recipe and adhere to a specific shape. Ladyfinger Cookies | SavoiardiĪ traditional Piedmont pastry, Ladyfingers are sweet sponge biscuits with long and thin shapes, a flat bottom, and a slightly domed top. She mixed apricot kernels and sweet almonds at a specific ratio, achieving a crispy and crunchy outer layer and a chewer (but not entirely soft) center for her cookie.Īmaretto di Matilde is a classic that respects the traditions but adds just enough of a unique touch to set itself apart. Once again, what sets Matilde’s original recipe apart is the approach to the cookie. A good Amaretti cookie must have a very distinct bitter-sweet taste and robust nutty aroma. It’s a small, round, typically (but not necessarily) crispy biscuit made with almonds and apricot kernels. Perhaps the most challenging cookie to set yourself apart with, considering this Lombardian specialty has been around since Middle Ages. After product line-up expansion, the company added various snack pastries like Bocconcini and Delizia mini snacks. The original Millefoglie d’Italia didn’t contain any filling. While not precisely a “thousand layers”, the original Millefoglie di Matilde calls for 192 layers, alternating the delicate thin layers of pastry with butter, folding the dough on itself over and over. The more layers there are, the more effort went into the pastry, and thus the more skilled chef baked it. The quality of Millefoglie is often determined by the number of layers. Italian Millefoglie is a delicate, crunchy, and buttery puff pastry. He was the one who swapped oil from the original recipe for butter. While it’s been traced back to at least the 16th century, the modern variation is owed to Marie-Antoine Carême, a famous chef from the early 19th century. Millefoglie is the Italian version of the famous “mille-feuille,” a French layered puff pastry. But Matilde’s signature baked goods remain in the catalog to this day (and they’re just as good as they were). In the 110+ years the company has existed, the product line-up was reworked and expanded multiple times. The Three Products that Made a Name for Matilde Vicenzi: If you leave in a place where there are no master Italian bakers running a shop close by, then Matilde Vicenzi is how you satisfy those cravings for traditional Italian cookies. After all, for many of us, Matilde Vicenzi cookies and pastries are often one of the few, if not the only, ways to get our hands on authentic Italian flavors outside Italy.Īnd yes, when we say authentic, we mean authentic. You may not have paid any attention to the name, but if you’re a lover of Italian cookies and pastries, then the chances are you have tried what Matilde Vicenzi has to offer at least once, especially if you’re an avid traveler. Since 2019, Vicenzi has made sustainability reports available on their website, to showcase their commitment to both society and the environment.Is the name not ringing any bells? Think of the white packaging with a golden edge and a logo with a kind-looking, smiling woman. Transparency is very important to this now-global family business. ![]() All Vicenzi products are certified Kosher. Gift tins containing these Italian pastries and Italian cookies make lovely presents for special occasions. In keeping up with the times, they have also developed a gluten-free line of their beloved sweet snacks. Vicenzi produces a range of traditional Italian desserts, including their classic puff pastries, amaretti cookies, ladyfingers, grisbi (filled shortbread cookies), cantuccini (mini biscotti), and wafer cookies. While the Matilde Vicenzi brand is always searching for ways to improve upon their already top quality products, not much has changed in the past century when it comes to the original recipes. ![]() Vicenzi still abides by their core values: natural, non-GMO ingredients, slow-baking, and fresh-out-the-oven packaging. The matriarch’s sense of entrepreneurship and devotion has been carried on by her descendants for over 100 years. The original shop opened in 1905 in Verona, Italy, with love and respect for traditional Italian recipes being the backbone of the business. This traditional Italian dessert company bears the name of its founder, Matilde Vicenzi, an Italian woman who took great pride in baking classic Italian cookies and pastries. ![]()
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