The entire production process at Matilde Vicenzi, from mixing to baking, is carried out according to the tradition of Italian confectionery.
In puff pastry production, up to 192 fine layers of dough are created to guarantee the typical fragrance and lightness of the finished product.
The process of slow baking, used mainly for short crust pastry, is typical of artisanal confectionery and helps ensure the natural fragrance and flavour of authenticity… like the good old days.