Someone looking for real Savoiardi sponge fingers needs to go to Reggio Emilia.
In 1909, Elico Alai perfected a Reggian alternative to the Pan di Spagna, an ingredient used for Zuppa Inglese and other sweetmeats typical of the city.
As he drew his inspiration from a Piedmont biscuit from his childhood, he called the soft and fluffy sweet Savoiardo.
The original recipe for the dough which comes out of a canvas bag to retain its shape, is kept a big secret.
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