Ladyfingers 100 g bag

packaged and tied by hand

• Description

  Very light, crumbly and frothy biscuits based on free-range eggs, sugar and flour.
  Simple and light are specially liked by our "little" customers, and they are also an excellent base for the preparation of desserts such as Tiramisu and Charlotte cakes.
  
  Suggested pairings:
  - with spreadable chocolate, jam or hazelnut cream, to be soaked in milk or fruit juices

• History

  The ladyfingers, which in italian (Savoiardi) use the name from the historical region of the royal house of Savoy, are biscuits in the shape of a cylinder crushed with rounded edges, which resemble a large finger; this is the reason for the English name, while in France they are called cuillère biscuits ("spoon-shaped") if soft, or boudoirs if dry.
  The origin of Savoyard biscuits it is quite uncertain; some sources trace it back to a dessert with the same dough, the gâteau (or biscuit) de Savoie, created around the middle of the 14th century by the chef (maître queux) of Amedeo VI of Savoy, in honor of the visit of Emperor Charles IV of Luxembourg. Later, thanks to their success, the biscuits were called Savoiardi and officially adopted by Casa Savoia.

• Ingredients

  WHEAT flour, sugar, EGGS free range

• Sizes
  Width

  14 cm

  Height

  14 cm

  Depth

  12 cm
• Nutrition declaration
  Average quantity for

  100

  g

  ENERGY

  1737

  kj

  412

  kcal

  FAT

  of which saturates

  9.5

  g

  2.7

  g

  CARBOHYDRATE

  of which sugars

  63

  g

  39

  g

  FIBRE

  2.5

  g

  PROTEIN

  17

  g

  SALT

  0.47

  g