On March 21, Italy pays tribute to one of its most celebrated culinary exports: tiramisù. The dessert, a staple of Italian patisserie, has won over generations with its rich yet delicate balance of coffee-soaked savoiardi (ladyfingers), mascarpone cream, and cocoa. While its origins remain disputed, its status as an icon of Italian gastronomy is undisputed. At the heart of a well-executed tiramisù lies the quality of its ingredients—particularly the savoiardo. Matilde Vicenzi, the Italian pastry house marking its 120th anniversary this year, has long championed the biscuit’s role in perfecting the dessert. Its Vicenzovo savoiardi, made with 26% fresh eggs, Italian stone-ground flour, and sugar, are designed to absorb coffee while maintaining their structure, ensuring the right balance of softness and firmness.
Founded in 1905 in San Giovanni Lupatoto, near Verona, Matilde Vicenzi has grown from a small artisanal bakery into a brand synonymous with high-quality Italian pastry. Despite its global reach, the company remains rooted in tradition, preserving recipes passed down through generations.
“The 120-year history of Matilde Vicenzi is one of dedication to quality and authenticity,” says Elena Personi Musola, marketing director at Vicenzi Group. “World Tiramisù Day is the perfect occasion to celebrate this legacy. Tiramisù embodies our philosophy: a few carefully chosen ingredients, combined to create a timeless harmony of flavor and texture.”