SIAL, which takes place every two years in Paris, is the world’s leading food fair. The fair is a global business platform, since it’s open to trade visitors only, it is the innovators’ showcase and brings together food manufacturers, importers, distributors, retailers and wholesalers, as well as representatives of institutional and commercial catering all in one place.
In 2022, the fair will take place from 15th to 19th October and it is ready to welcome 7.200 exhibitors from 120 countries around the world. During these five days, Paris will become the world food capital: it is a unique event that brings together the best of international agribusiness in one place.
More than 700 exhibitors will be Italian, 40% of whom will exhibit for the first time: Italy is thus second in terms of the number of companies present. Italy also ranks second in terms of visitors, who will number 310.000 this year.
Italian Pastry will be present with Matilde Vicenzi
Also Matilde Vicenzi will be present at SIAL in order to let the world know about the top-notch quality of the Italian Fine Pastry. Matilde Vicenzi is a premium manufacturer of fresh and assorted pastries, shortbreads and cookies. Its workhorse is undoubtedly the famous Puff Pastry, also known as Millefoglie di Matilde: its recipe is contained in Matilde’s recipe book, a source of inspiration for today’s sweet creations, too. The Millefoglie di Matilde has become the icon of Matilde Vicenzi baking industry, since is the only puff pastry in the market that contains 192 thin crispy layers of fine puff pastry with butter: a layer of butter is put between the folds of puff pastry dough, and then the dough is gently folded back on itself many times. If you’ve never tried it but now you can’t do without it, you can visit Matilde Vicenzi’s stand at SIAL: 5A G 140.
That of Matilde Vicenzi is the typical Italian story, since it is a family story. All begins in 1905 in San Giovanni Lupatoto, in Verona, where Matilde started to produce a small but exquisite line of pastries, ladyfingers, amaretti and sfogliatine, which recipes are still preserved in the famous Ricettario, or recipe collection, handwritten by Matilde herself.
Matilde’s child, Angelo, and grandchildren – Giuseppe, Mario e Beppina – grew up all passionate about the art of pastry, thanks, obviously, to the woman herself. Particularly thanks to Giuseppe, there is an expansion from artisanal baking operation to small-scale industry. Then, thanks to many years of hard work, in the 1960s the dream was finally fulfilled: Giuseppe eventually industrialized the artisanal manufacturing process, and of course Giuseppe was leading the company.
From then on, the company has manufactured puff pastry industrially for both the national and the international markets.