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Matilde Vicenzi Sponge Fingers are Italy’s most popular savoiardi. The family began producing their ladyfingers back in the early 1900s, with that original recipe still followed today. The Vincenzi savoiardi with their 26% fresh egg content are the perfect consistency for tiramisù or any other sweet Italian recipe. 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.
The Matilde Vicenzi story began in 1905 with a small but exquisite line of pastries, ladyfingers, amaretti and sfogliatine sold from Matilde’s artisanal bakery in San Giovanni Lupatoto, Verona. Her grandson Giuseppe was fascinated by both the art of pastry he learned at his grandmother’s knee and the possibilities of technology, starting with the longed-for Melzi automated biscuit maker that he received on his 14th birthday. Travelling to the United Kingdom and later Japan in search of new ideas and new machinery, he expanded the Vicenzi line first with the instantly famous Vicenzovo Ladyfingers and then Millefoglie d’Italia puff pastry. The latter was the result of a special machine that Giuseppe acquired from Japan in 1975—and still used today!—that gently folds the 192 layers of dough and butter that have become the hallmark of the Vicenzi pastry tradition. The Matilde Vicenzi Sponge Fingers, like all Vicenzi products, are characterized by quality ingredients made to artisanal recipes that reflect the family’s deep love of food, tradition, and also innovation.
