Savoiardi Mattei... why are these biscuits made in Prato?

Mattei savoiardi biscuits have been made since remote times.
It's likely that this production was introduced when Florence became the capital of Italy (from 1865 to 1870). When the king and the whole House of Savoy settled in Florence, the entire court moved with them, and naturally the Piedmontese cooks who helped spread and exchange culinary knowledge and preparations. It follows that the pastry chefs and bakers of the city of Prato benefited from this "proximity" and in turn contributed to expanding and spreading the production of their specialties to pay homage to the Savoy court.

The very light and porous Savoiardi biscuits can be enjoyed just as they are, simply with milk or dipped in coffee and milk, but they are often used as a base for other desserts (tiramisù or English trifle).

Today I'm sharing with you a recipe our mother taught me — treasure it, because it's a great gift I'm giving you. I've kept the memory of it vivid since I was little, when my sisters and I used to compete with each other to help her make it.

You will need:
Sheep's or cow's milk ricotta (according to preference);
500 g Icing sugar;
250 g Candied citron and orange, 2 tablespoons cut into small pieces (in Prato you can always find them at Padovani, in Piazza del Comune);
Dark chocolate chips or small pieces (to taste, but don't overdo it! otherwise it covers the taste of the ricotta);
1/2 small glass of maraschino liqueur or rum;
2 glasses of fresh milk for soaking the savoiardi.

Mix the ricotta, sugar, and liqueur well (with a kitchen whisk) until you get a soft, smooth consistency; fold the candied fruit and chocolate into the "cream" you've obtained, mixing a bit more; let it rest. Meanwhile, pour the fresh milk into a bowl, and get out a glass baking dish and the savoiardi. Oh right!!
The Savoiardi!! I didn't tell you how many you need! If you use ours, 25/30 should be enough, but if you get yourself a 200g bag you'll be on the safe side (better if they're nice and dry, not soft). 

Take them one at a time and dip them in the bowl of milk, then start arranging them in the baking dish until you've covered the whole bottom; use others cut in half to cover the whole edge. At this point, pour in the ricotta mixture and spread it evenly. To decorate you can use one or two savoiardi (dry ones this time), crumbling them between your hands, or leave it as is — whatever you prefer. Put it in the fridge covered with plastic wrap and wait at least a few hours before serving. 

It's even better the next day.
I usually use half the quantities and a smaller baking dish — adjust according to how many people you've invited or how much of a sweet tooth they have! Enjoy

 Letizia Pandolfini

PS: you can find the Savoiardi biscuits every day in our shop in Prato on Via Ricasoli, sold loose by weight, generally from 11am onward, but I'd recommend reserving them.