It should come as no surprise that the Italians, who have been handmaking beautiful and perfect things to eat for centuries, would devote the same passion for perfection and beauty to a mass-produced packaged cookie. We discovered Pavesini on a visit to Tuscany several years ago, feeling in our hearts a little disappointed that anything from a commercial bakery would be used in an Italian meal. But then the revelation of Pavesini’s perfect texture and flavor converted us instantly. The ideal sponge for that spectacular espresso, among other things, Pavesini are the only thing to use for tiramisu. The unassuming little crispy, curvy biscuits are the secret to Italian dessert success.

In general, Italians are not big dessert eaters, relying on the delicious seasonal fruit or a cannoli from the local bakery for a sugar fix. But with a package of Pavesini in the house, a quick, satisfying dessert is no more complicated than brewing a pot of coffee and opening a few packages. Pavesini are nothing like the ladyfingers we were used to from American stores; feather light, shatteringly crisp and coated with the thinnest layer of granulated sugar, there is more to these little miracles than meets the eye. Pavesini can be layered with any flavored whipped cream or liqueur for a delicious type of “icebox cake,” or simply served with a schmear of Nutella or fromage blanc for a quick coffee break. Crisp and light or soft and lush, you will love Pavesini!

http://supermarketitaly.com/
http://www.grancaffevuotto.com/
http://www.capriflavors.com/