Matilde Vicenzi Millefoglie d’Italia
Familiar even to the Egyptians, Greeks and Romans, puff pastry is a very light and very crumbly baked dough. The first modern version of puff pastry, as we know it today, was invented at the end of the 18th century by French cook Marie-Antoine Carême, who made his “pâte feuilletée” using butter instead of oil, and gave precise instructions regarding the various six “turns”. The Millefoglie d’Italia, with its 192 thin crispy layers of fine puff pastry with butter are the icon and symbol of Matilde Vicenzi’s puff pastry tradition.
Ingredients: Wheat flour, Butter, Sugar, Vegetable margarine, Salt, Vanilla flavouring.