Together with Amaretti d’Italia, Vicenzovo Ladyfingers represent the story of Matilde Vicenzi: as is often the case with traditional pastry specialties, the origin of “savoiardi” biscuits is disputed… What seems certain is that they were first made for a visit by the French royals to the Dukes of Savoy, hence the biscuits’ Italian name.
On 1 August 2005, the “Regulations for the production and sale of certain baked confectionery products” were published in the Official Gazette of the Italian Republic, including our Ladyfingers (article 4).
By law, the name “Savoiardo” is reserved for the egg pastry biscuit with a characteristic elongated shape and a structure characterized by small, regular air bubbles, with sugar covering the upper surface and a typical vanilla and lemon flavour. The product must have 4% and 12% humidity.
Matilde Vicenzi has been producing Ladyfingers since the early 1900s, when the family began an artisanal production line of the typical Venetian sweets of the day in a small shop near Verona.
Nowadays, Matilde Vicenzi’s Vicenzovo biscuits are distributed all over the world and used every day as the main ingredient in Tiramisù and other soft desserts.
A timeless classic of the Italian pastry-making tradition, Vicenzovo Ladyfingers are still made using simple ingredients: flour, sugar and 26% fresh eggs.
This original recipe still adheres to the characteristics that earned it Italy’s first product certification.
The quality of these biscuits shines through with every dunking test: only the best flours allow for the highest absorption capacity while maintaining the consistency of the biscuit.
Matilde Vicenzi takes pride in using the freshest quality ingredients and eggs to produce a genuine unparalleled taste. An alternative choice for a light breakfast and the only base for preparing the original Italian Tiramisù* or any other Italian dessert.
Italy’s most popular Ladyfinger biscuit (*Nielsen YE 2020 Italy)