Savoiardi biscuits are also called ladyfingers, sponge fingers, trifle sponges or boudoir biscuits. They are readily available in shops and supermarkets. If you can find Pavesini biscuits, a much lighter version of Savoiardi, they’re even better.
Il dolce is not be only a sweet way to end a lunch or dinner. It’s also how many Italians start their day. This blackberry tart is paired perfectly with your freshly brewed morning Classico.
This is a dish from Balla head chef Gabriele Taddeucci’s family. Known as necci, these crepes are native to north-western Tuscany.
Stefano Manfredi’s Biscotti. ‘It’s the artificial colours used in many macarons that are a huge turn-off. Give me a good biscuit any day.’..There are four classic drinks that accompany biscuits and, depending on the biscuit type and flavour, some are better matches than others.
torta di nocciola espresso, this hazelnut and coffee tart is rich and intense and was created especially with classico blend to celebrate espresso di manfredi 10th anniversary in 2000
fried pastry, one of the most diffused of all Italian sweets is the fried pastry called crostoli. You’ve seen them. They’re brittle, sometimes with edges as sharply patterned and regular as a new postage stamp, then dusted with icing sugar. Bite into one and it will shatter like Murano glass.
Tartufi di cioccolato alla gianduia, traditional milanese treats from the Manfredi kitchen