In the kitchen with Matilde
We asked Imma Iovine, a young talent from the Accademia Pasticceri Italiani, to create modern and irresistible desserts with a product steeped in history and tradition: Matilde Vicenzi's Vicenzovo ladyfingers.
Born in Castellamare di Stabia, in the province of Naples, Imma boasts significant experience in Milan, first at Marchesi 1824 and then at Cucchi 1936. We felt she was the right person to take on our challenge, interpreting with her creative verve and fine pastry techniques an iconic product like Vicenzovo Savoiardi, made with stone-ground Italian flour, Italian farm-sourced sugar, and Italian free-range eggs. Known and loved as an essential ingredient in tiramisu, they lend a light and fragrant touch to many desserts, even very modern ones, like the ones Imma created for us.