free

Italian Fine Pastry.
Since 1905
Ricette
di
Matilde
le
THE ORIGINAL RECIPES
OF THE ITALIAN TRADITION
from the Matilde’s handwritten recipe book
A sweet Italian tradition.
A passion for traditional pastry
making and attention
to quality ingredients.
These are the values on which the
Vicenzi Group has been building
its success since 1905.
Matilde Vicenzi:
a Name, a Story, a Success
Born in 1866, Matilde Vicenzi was the founder of the company that bears her
name today. The earliest official document referring to the first small shop where
Matilde made her pastries with care and attention dates back to 1905. When
left a widow by her husband Sante, a skilled baker, she took over the business of
making biscuits and pastries, adding her woman’s touch to oven-baked products.
At the beginning of the century, this very charismatic woman was a good example
of female entrepreneurship, which was later a point of reference for her grandson
Giuseppe Vicenzi who transformed the family business into an important Group.
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 founder’s 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. Matilde’s 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 family’s 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.
Italian Fine Pastry
Since 1905 fine Italian pastries bear the name of the confectionery Matilde Vicenzi.
Quality, which has always been a spokesman in Italy and the world, has made it the
reference point for those who look for, even in the smallest joys of taste, all of the
sweetness of the true pastry tradition... a sweetness that can only originate from
great passion, a passion that Vicenzi family has handed down from generation to
generation. Since the first Savoiardo finger was created, the patisserie specialities
of Pasticceria Matilde Vicenzi have retained all their uniqueness, offering
incomparable goodness and fragrance, with unrivalled versatility.
Real timeless classics encourage creativity, providing simple,
genuine and delightfully refined patisserie products.
SAVOIARDO VICENZOVO
ItalianOriginal Ladyfinger
nal
i
g
i
r
an O
Itali
r
e
g
n
i
f
y
Lad
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 Tiramisù 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
al
n
o
i
t
i
d
Tra ecipe
R
Matilde’s Traditional
Tiramisu Recipe
• 400 g VICENZOVO ladyfingers
• 400 g Mascarpone cheese
• 4 eggs
• 100 g sugar
• 2 cups of strong coffee
• 30 g cocoa powder
• 3 tablespoons of sweet Marsala
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.
al
n
o
i
t
i
d
Tra ecipe
R
Coffee PannaCotta
on Ladyfingers
• 300 ml of fresh cream
• 60 grams of caster sugar
• 2 tablespoons of milk
• 2 grams of agar-agar
• 1 small cup of espresso coffee
• 4 tablespoons of powdered sugar
• Ladyfingers
Melt the agar-agar with fresh milk inside a glass.
Boil half the cream with sugar and coffee in a saucepan and add the milk with agar-agar. Keep
stirring and let it cook for 2-3 minutes after it has started simmering. The mixture will tend to
thicken. Try to maintain a creamy consistency because the more the mixture will cook, the more
it will solidify. Remove the saucepan from the stove and let it cool down completely; stir a few
times. Meanwhile, whip the remaining cream, which should be very cold from the fridge. Blend it
in cream and coffee, now cold, and stir gently. Divide the mixture into 6 dome-shaped moulds. Let
them slightly cool down and lay the ladyfingers down on them. Cover with wrap and place in the
refrigerator for at least 3 hours. Agar-agar usually thickens without being stored in the refrigerator,
but since the mixture also contains cream it is better to store it in a cool place. Once the mixture is
ready, pass the blade of a knife on the edge of each mould and turn them over on a plate.
Note: if you don’t 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 D’ITALIA
Macaroon
n
o
o
r
a
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
al
n
o
i
t
i
d
Tra ecipe
R
Amaretto Vicenzi
Semifreddo
• 1 pack of Amaretti Vicenzi (7 oz)
• 5 eggs, separated
• 6 ½ tbsps sugar
• 1 ¾ cups fresh whipping cream
• 4 Amarettini Vicenzi d’Italia
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.
al
n
o
i
t
i
d
Tra ecipe
R
Cupcakes
with Almonds,
Amaretto buiscuits and Chocolate
• 70 g of flour
• 50 g of almond flour
• 40 g of finely crushed amaretto biscuits
• 1/2 teaspoon of baking powder
• A pinch of salt
• 80 g of brown sugar
• 1 egg
• 85 g of whole milk
• 15 g of melted butter
For the stuffing:
• 130 g of white chocolate
• 150 g of crème fraiche
• little amaretto biscuits to decorate
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 crème 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 D’ITALIA
Italian Fine Puff Pastry
e
n
i
F
n try
a
i
l
a
t
I ff Pas
Pu
With their crispness and delicate flavour, the Millefoglie d’Italia 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 d’Italia 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 d’Italia
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 d’Italia 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
al
n
o
i
t
i
d
Tra ecipe
R
Strawberry
puff pastry
Millefoglie
• Millefoglie d’Italia puff
pastry stick Matilde Vicenzi
• 3 egg yolks
• ½ cup (3 ½ oz) sugar
• 2/3 cup (3 oz) all-purpose flour
• 1 tsp vanilla extract
• zest of 1 organic lemon
• 2 cups milk
• 7 oz strawberries, hulled
• 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.
al
n
o
i
t
i
d
Tra ecipe
R
Millefoglie puff pastry with
Passion fruit Mousse
• 250 ml of fresh cream
• 70 grams of powdered sugar
• 2 sheets of gelatine
• 4 passion fruits
• raspberries to decorate
• Matilde Vicenzi Millefoglie Pastry
Puree the pulp of the passion fruits.
Soften the gelatine sheets in cold water for about 10 minutes.
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
FIND MORE ABOUT MATILDE VICENZI ON THE WEB:
www.MatildeVicenzi.com
MatildeVicenziItalianFinePastry
Vicenzi Group