Description
The Soft Savoiardi by Giovanni Moro have a light and crumbly texture, characteristics that give the biscuit a delicate flavor and a high digestibility. Their preparation starts with the selection of fresh eggs, strictly produced in the uncontaminated area of Fonni, just a few kilometers from the biscuit factory. To preserve their freshness, they are immediately cracked upon arrival at the company.
After cracking the eggs, the artisans at the biscuit factory separately whip the egg whites and yolks with sugar, then combine them to create a soft and delicate mixture. At this point, flour comes into play, added very slowly and strictly by hand to the mixture of egg whites, yolks, and sugar.
The dough created through these meticulous steps forms the basis for the preparation of Giovanni Moro’s Soft Savoiardi, which are characterized by their artisanal production, handmade just like the homemakers of the past used to do.