Savoiardi - La Mole

So crumbly and light thanks to their foamy consistency they are ideal as a base for spoon desserts such as trifle and charlotte; excellent to accompany creams or ice creams and perfect to soak in milk in the morning.

Although the origin of the Savoiardi biscuits is uncertain, some sources trace it back to a dessert having the same dough, the gâteau (or biscuit) de Savoie, created around the middle of the fourteenth 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 the success, the biscuits were called Savoiardi and officially adopted by the House of Savoia, who reigned mainly in the current Piedmont region.