Savoiardi

Food in itself is perhaps one of the most important things in life. 

Good, salty, sweet and bitter flavors in a mix, preferably combined with drinks that add the finishing touch.

I think it's exciting to look at the history behind food.

Where does food come from? How did it originate? What has made it what it is today?

You have certainly tasted Tiramisù which means "pull me up" - Tira mi sù. But do you know anything about the cookie used to make it? Savoiardi - in English Lady Fingers.

Here is both the history of the Savoiardi cookie and the recipe. 

Savoiardi is a biscuit that has its roots in the thirteenth century. 

The chef of the Duca di Savoia Amedeo VI (King of Savoy from 1343–1383) prepared a sumptuous lunch for the visit of Emperor Charles IV of Luxembourg.

The chef served the cookie for the first time on this visit, and all the royals liked the cookie so much that it was decided that it should be a regular part of the menu for the Royal Family of Savoy.

Later on the cookie  became well known in all the Italian regions under the influence of the Savoy. 

For example, both Sardinia and Sicily were under Savoy in Piedmont, and they had kings from Savoy who brought biscuits or recipes with them there, for this reason if you visit those regions you will find a different variety of the Savoiardi cookie. 

In Sardinia, the cookie is sometimes called "pistoccus de caffè", while in Sicily they have a variant called "raffiolini".

The original cookie originates from Piedmont and is on a list of famous and important historical food products from the region. In the list called PAT (prodotti agro alimentari tradizionali), you will find the Savoiardi biscuit at number 79.

Want to make Savoiardi at home? For coffee or tiramisu? Here is the recipe: 

Savoyards

• 150 grams of white sugar
• 90 grams of fine wheat flour
• 30 grams of potato flour
• 5 eggs

1: Beat the egg yolks to an egg mixture with 100 grams of the sugar. Check if the egg carton sticks to the spatula. Then it is ready. Set it aside.

2: Beat the egg whites until they are stiff and then add the rest of the sugar little by little.

3: Flour and potato flour are sifted twice over a piece of baking paper to get in as much air as possible.

Now put ⅓ of the egg white in the egg container. Gently stir with the spatula from bottom to top until everything is mixed. Pour in ⅓ of the sifted flour and stir in. Repeat everything until all the egg whites and flour are mixed well with the egg mixture. Stir constantly from bottom to top and around the sides.

Put the mixture in a cream syringe and spread it over a piece of baking paper for finger-length cookies. Before baking, sprinkle a layer of sifted icing sugar (50 grams) mixed with Maizena (5 grams)

Bake at 225-230 degrees for 8-9 minutes. Cool on a metal rack.

Do you also like to know how to make a very tasty Tiramisù? Check out the authentic recipe I have “stolen” from my mamma!