Sanvigilini, typical cookies from Lake Garda, are born from a meeting between local tradition and international hospitality: a sweet that tells the story of Punta San Vigilio and its timeless charm.
Overlooking the crystal-clear waters of Lake Garda, Punta San Vigilio is one of the most scenic locations on the Venetian shore. Here, among cypresses and historic villas, a delight was born that enchants both locals and tourists: the Sanvigilini, fragrant and buttery cookies, enriched with raisins and lemon zest, perfect to accompany tea or a good coffee.
The story of Sanvigilini is surprisingly recent but full of charm. According to sources, they were created in the 1940s by Leonard Walsh, a British innkeeper of the famous Locanda di Punta San Vigilio. The reason? To elegantly welcome a distinguished guest: Sir Winston Churchill, visiting Lake Garda after a stay in Venice. Walsh wanted to offer the famous statesman a tea ritual worthy of his fame, and thus these cookies were born with a delicate and refined taste, inspired by English pastries but with an all-Italian touch.
For years, the recipe remained a little local secret, orally passed down and jealously guarded by the pastry chefs of the area. Only recently has it been rediscovered and valued, becoming a symbol of the lake’s gastronomic tradition. Today, Sanvigilini can be found in many pastry shops and bars in Garda, often served as a welcome sweet or gourmet souvenir.
Their simplicity is part of their charm: few ingredients, but chosen with care. Butter, flour, eggs, raisins, and lemon blend into a soft and fragrant dough that melts in your mouth and leaves a sweet and lasting memory.
In your journey through the excellences of Lake Garda, don’t forget to taste the Sanvigilini: a small cookie that holds a great story.
The recipe was gifted to me by my friend Barbara Boni who adores San Vigilio and has spent her vacations there all her life.
Here are some super delicious cookie recipes:
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 30 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 134.79 (Kcal)
- Carbohydrates 20.60 (g) of which sugars 8.90 (g)
- Proteins 2.16 (g)
- Fat 5.58 (g) of which saturated 3.41 (g)of which unsaturated 2.15 (g)
- Fibers 2.07 (g)
- Sodium 19.08 (mg)
Indicative values for a portion of 35 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Sanvigilini
- 4 cups flour
- 7 oz butter (soft)
- 1 cup sugar
- 3 eggs
- 1 packet baking powder
- 1 cup currants
- 1 pinch salt
Tools
- Baking Tray
- Parchment Paper
Preparation of Sanvigilini
Soak the raisins in lukewarm water for half an hour.
In a bowl, pour the flour, baking powder, sugar, and soft butter, and start kneading. Add the eggs, one at a time, and finally the raisins, well-dried with a paper towel.
Compact the dough and let it rest for half an hour.
After the resting time, take a piece of dough and form it into a log. Cut the logs into pieces of about 1 inch, like making gnocchi.
Form irregular balls and place them well spaced on a baking tray lined with parchment paper. The cookies will grow a lot during baking.
Bake the Sanvigilini in a hot oven at 356°F for about 12-13 minutes. They should be golden but not too dark. They should still be soft to the touch when just taken out of the oven; once cooled, they will form a delicious crispy exterior and be soft inside.
