I Savoiardi per la Settimana della Cucina dell’Unità d’Italia

Non poteva certo mancare nella settimana della Cucina dell’Unità d’Italia una ricetta riferita al Piemonte risorgomentale. Lo so che ieri proprio su questi schermi è comparsa la finanziera ma, parafrasando “Via col vento”… oggi è un altro giorno.

La settimana DEVE chiudersi in dolcezza e, parlando di Piemonte risorgimentale, non può che concludersi con il biscotto piemontese per eccellenza, il savoiardo. Oggi possiamo considerarlo un patrimonio indiscutibilmente italiano, anche perché protagonista di uno dei dolci più amati e trasversali della Penisola, il tiramisù, ma è in realtà un prodotto di sicura origine piemontese, o meglio, di quella zona a cavallo fra Piemonte e Francia detta, appunto, Savoia.

Le sue origini non sono certe, ma secondo autorevoli fonti, come il Dictionnaire de cuisine et gastronomie edito da Larousse, i Savoiardi furono realizzati per la prima volta dal cuoco di Amedeo VI di Savoia intorno alla metà del XIV secolo, in occasione di una visita del re di Francia, e poi successivamente adottati dalla Real Casa piemontese. La preparazione di questi biscotti appare già molto semplice nelle ricette dell’epoca: in un testo del XVI secolo si trova scritto che «Si fanno con un poco di farina, albume d’uovi e zuccaro».

Nel Risorgimento i savoiardi erano uno degli accompagnamenti perfetti per la bevanda piemontese più nota dell’epoca, il bicerin, bevanda amatissima dal Conte di Cavour (ennesima riprova del suo buon gusto). A questa golosa bevanda composta di cioccolato, caffè e crema di latte, si accompagnavano perfettamente i savoiardi insieme a crocion, tortiglié, mandorlotti, briòss, pupe ëd monie, chifè, michette ëd sëmmola, forè, parisien, democratic e garibaldin (questi ultimi tre biscotti con chiari riferimenti alle differenti “fedi politiche”).

Oggi raramente consumiamo i savoiardi in purezza, per accompagnare un the pomeridiano o una tazza di latte a colazione, ma credo dipenda molto dal fatto che ci siamo assuefatti ai prodotti industriali. Se invece avrete voglia di provare quelli fatti in casa, sono certa che cambierete idea!




Di Pubblicata:

  • Resa: circa 30 savoiardi
  • Preparazione: 15 minuti
  • Cottura: 20 minuti
  • Pronta In: 35 minuti



  1. Separate gli albumi dai tuorli. Montare gli albumi con le fruste elettriche; quando raddoppiano di volume aggiungete in due o tre volte lo zucchero, sempre montando e aumentando la velocità. Dopo circa 10-12 minuti saranno montati e neve ferma.
  2. Nel frattempo sbattete i tuorli con il miele, quindi unite questo composto alle chiare montate usando una spatola e con movimenti dal basso verso l’alto.
  3. Unite quindi la farina e la fecola setacciate e i semi della bacca di vaniglia, sempre con lo stesso movimento. Fate pochi movimenti, rapidi ma delicati.
  4. Pre-riscaldate il forno a 180°C. Riempite una sac-à-poche con bocchetta liscia (10-14 mm). Formate dei bastoncini lunghi circa 8 cm su una teglia coperta di carta forno e leggermente imburrata.
  5. Spolverate con lo zucchero a velo, aspettate che sia assorbito e spolverate di nuovo (servirà a far venire la crosticina superficiale). Quando li infornate lo zucchero dovrà essere completamente assorbito.
  6. Cuocete in forno già caldo (e possibilmente statico) per i primi 3 minuti con lo sportello chiuso e poi per altri 4-5 minuti con lo sportello leggermente aperto (basterà incastrare il manico di un cucchiaio di legno nella porta per mantenerla socchiusa).
  7. Sfornate e fate raffreddare completamente prima di rimuoverli dalla teglia, perché saranno molto morbidi.


Savoiardi finale

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