The entire production process at Matilde Vicenzi, from mixing to baking, is carried out according to the tradition of the Italian confectionery.
Up to 192 thin layers of dough are formed to guarantee the typical fragrance and lightness of the pastries.
The process of slow baking, used mainly for short crust pastry, is typical of the artisanal confectionery and helps ensure the natural fragrance and flavour of authenticity… like the good old days.
The cookies are then immediately packed in a polished packaging especially designed to preserve their organoleptic properties.
Attention to details is the added benefit that makes the Matilde Vicenzi’s pastries so delicious and unique.
Quality’s pursuit knows no bounds. Back in 1975, Giuseppe, Matilde’s grandson and now Chairman of the Company, visited Japan. There he found the perfect machine to produce the famous, traditional pastries on an industrial scale while preserving the flavours and fragrance of his grandmother Matilde’s ones.