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Since 1905
Ricette
le
Matilde
di
The Original
Recipe Book
Matilde made Amaretti, Vicenzovo ladyfingers and
Millefoglie Puff Pastries according to the oldest Italian
tradition, offering her sweet delicacies to the small town in the
province of Verona. At the small pastry shop, she wrote her recipes in a small
memobook, with the love and accuracy of bygone times. It is still safely kept
today at the company.
The founders small recipe book is still today a source of inspiration for sweet
creations and, above all, an important example of the genuine artisan roots that
led to Pasticceria Matilde Vicenzi products, which have always followed the
dictates of the great tradition of Italian fine pastry.
Family Passion
Over the years, tradition and innovation have
remained the key features of the success of an
important company that has handed down its values from
generation to generation. Matildes grandson, the current President
of Vicenzi Group, loves to talk about the winter evenings he spent as a child
helping his grandmother to wrap Amaretti, and about the tips his father always
gave him about focusing on quality.
The familys passion for Fine Pastries meant that even when production became
industrial, top-quality ingredients such as fresh eggs and premium butter would
always be used.
The recipe is the original one, the ingredients are quite simple: flour, eggs and sugar.
This is the secret of a timeless classic in Italian pastry-making confectionery: the
Savoiardo Vicenzovo. The Original Italian Ladyfinger prepared with 26 fresh eggs,
today it still sticks to the characteristics that made it achieve product certification,
the first one in Italy.
The quality of our Vicenzovo Ladyfinger can be also seen in the dunking test: only
the best flours give the product a higher absorption capacity while maintaining the
consistency of the biscuit. Its consistency makes it unparalleled in the preparation
of the original Italian Tiramis or other Italian recipe.
Matilde Vicenzi takes pride in using the freshest quality of eggs to produce a
genuine unrivalled taste, a superb alternative for a light breakfast.
www.MatildeVicenzi.com
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Matildes Traditional
Tiramisu Recipe
400 g VICENZOVO ladyfingers 2 cups of strong coffee
400 g Mascarpone cheese 30 g cocoa powder
4 eggs 3 tablespoons of sweet Marsala
100 g sugar
Separate the egg yolks from the egg whites and beat egg yolks with the sugar until creamy.
Beat in mascarpone cheese. Beat the egg whites until they form soft peaks and fold it into the mascarpone and
egg yolk mixture. Combine coffee and sweet Marsala and dip the VICENZOVO ladyfingers.
Then take a flat dish and add alternate layers of VICENZOVO ladyfingers and mascarpone cream. Finally
sprinkle the dessert with cocoa powder. Serve chilled.
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Coffee PannaCotta
on Ladyfingers
300 ml of fresh cream 1 small cup of espresso coffee
60 grams of caster sugar 4 tablespoons of powdered sugar
2 tablespoons of milk Ladyfingers
2 grams of agar-agar
Note: if you dont have dome-shaped moulds, you can use small bowls or glasses. Simply lay the
ladyfingers on the bottom and cover with coffee panna cotta.
AMARETTO DITALIA
Macaroon
a r o o n
Mac
The macaroon is a special traditional sweet made in Italy, signature by Matilde Vicenzi.
Making products exclusively using healthy, natural and genuine ingredients is the very
essence of the tradition of this delicious art which is the first in Italy to have obtained
the product certification.
The secret ingredients of the unique special flavour of macaroon are apricot kernels,
which give the dough, made of sugar and egg whites, that bitter sweet taste that conquers
even the most refined palates.
The fragrance and deliciousness of the Italian macaroon makes it perfect for consumption
as a snack at any time of day, or as a special touch while preparing the most delicious
sweet and savoury recipes.
www.MatildeVicenzi.com
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Amaretto Vicenzi
Semifreddo
1 pack of Amaretti Vicenzi (7 oz)
5 eggs, separated
6 tbsps sugar
1 cups fresh whipping cream
4 Amarettini Vicenzi dItalia
Beat the egg yolks with the sugar until foamy and pale-yellow. Crumble in the amaretti, reserving
a few whole, and stir. Whip the cream and fold it into the amaretti mixture.
Beat the egg whites to soft peaks and fold into the mixture. Add some of the reserved whole
amaretti and some chocolate shavings if desired. Transfer to a mold and freeze for 7-8 hours.
Unmold and serve, decorated with one amarettino and melted chocolate if desired.
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Preheat oven to 180 C. Place the fluted paper cases in the muffin baking tray. Mix flour, almond
flour, finely crushed amaretto biscuits, baking powder, a pinch of salt and sugar in a bowl. Use
another bowl and add all liquid ingredients such as egg, milk and cold melted butter. After that,
pour all the liquid ingredients into the bowl containing the solid ingredients. Stir briefly until they
are well blended. Pour the mixture by only filling 2/3 of each fluted paper case, so that it does not
leak during cooking, as it will tend to increase in volume. Bake in the preheated oven for about 15
minutes or until the muffins will be slightly golden and well-browned. Take the tray out of the oven
and let it cool down completely. Melt the white chocolate in a bain-marie, let it cool down and
add the crme fraiche. Mix vigorously with a spatula or, even better, a whisk. Let it cool down and
store it in the refrigerator. Fill in a pastry bag fitted with a star nozzle and decorate the cupcakes.
Complete with little Matilde Vicenzi amaretto biscuits.
Note: for a stronger frosting replace white chocolate with good 70% dark chocolate.
MILLEFOGLIE DITALIA
Italian Fine Puff Pastry
F i n e
t a l i a n try
I ff Pas
Pu
With their crispness and delicate flavour, the Millefoglie dItalia puff pastries is the symbol
of fine pastry tradition of Vicenzi, with every bite radiating the harmony of flavours that
only the great masterpieces of Italian confectionery tradition are able to provide. The
careful selection of raw materials, with particular attention to traditional practices, is
noticeable from the very first glimpse. The inevitable ingredient used by Matilde Vicenzi,
in order to make the thin layers forming the dough fragrant, is the veil of butter, which
is applied between the folds of pastry dough.
The traditional recipe requires that the dough be gently folded back on itself many times. It
is possible to obtain a delicious and fragrant pastry, composed of well 192 layers, only through
this slow process. Here is the secret of Millefoglie dItalia puff pastry: crispy delights in the first
bite enveloping the entire palate - the highest form of expression of Italian fine pastry. The
vast experience and the leadership of Matilde Vicenzi in complex and special preparation
of the dough has led to the creation of a wide range of products for the Millefoglie dItalia
puff pastry line: of inimitable classic puff pastry sticks with butter, sugar icing coated puff
pastry, finishing the pastry with delicious apricot layer that appeals to the eye and palate,
Ciambelline glazed with butter, filled with morsels and Minisnack where the crispness goes
perfectly with the inviting creamy core, giving a touch of extra sweetness.
Using premium butter in puff pastry recipe allows achieving these levels of quality but the
use of this fine ingredient, however, requires more attention. Extremely delicate, butter does
not stand the direct light and here is revealed a little secret responsible for the goodness of
Millefoglie dItalia puff pastry: the special golden wrapper. A metallic protective material
guarding this delicate and high quality sweet from light, so seemingly simple but extremely
valuable.
www.MatildeVicenzi.com
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Strawberry
Millefoglie puff pastry
Millefoglie dItalia puff 1 tsp vanilla extract
pastry stick Matilde Vicenzi zest of 1 organic lemon
3 egg yolks 2 cups milk
cup (3 oz) sugar 7 oz strawberries, hulled
2/3 cup (3 oz) all-purpose flour 2 oz whipped cream
Beat the egg yolks with the sugar then add the flour, vanilla extract and grated lemon zest. Whisk
in the milk in a thin stream to avoid lumps forming.
Cook over low heat, stirring constantly, until thickened. Let cool to room temperature. For every
single portion: arrange 3 sticks of the Millefoglie classiche Matilde Vicenzi puff pastry on a plate
and cover with 3 spoons the cooled cream.
Wash, dry and slice the strawberries and arrange over the cream. Top with another layer of 3 sticks
Millefoglie and the cream. Garnish with more strawberries and whipped cream.
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Squeeze them well and let them melt delicately in a bain-marie. Then join them to the fruit mixture
by stirring well.
Beat the cream until stiff and add it to the other ingredients.
Pour the mixture in the small cups and place them in the refrigerator for at least 3 hours.
Before serving, garnish with a few raspberries and Matilde Vicenzi millefoglie.
Italian Fine Pastry.
Since 1905
Contact
www.MatildeVicenzi.com
MatildeVicenziItalianFinePastry
Vicenzi Group