Pampavia are among the most simple and easiest cookies in the world. They come straight from the old time country life of Ceresole D'Alba, the uppest municipality in the Roero wine district, on the Unesco vineyard covered hills.
Nobody really knows the origin of their name, however, the recipe includes very basic ingredients: the freshest free-range eggs, sugar, flour and honey.
Back in the day, these cookies were baked for the holidays, then they became the grandchildren's cookies par excellence because of their simplicity and wholesomeness.
They get their round and slightly puffed up shape from the spoon used to dose the batter.
They are still artisanally made and go perfectly with coffee, tea, milk of any kind and wine!!
... yes in Piedmont we like to dunk our cookies in wine ;)
If you visit the Roero hills and hamlets, this is a must-buy souvenir; get a bottle of Roero red wine too ;)
You can also try and make them home, their recipe is very easy, these amounts make about 60 cookies:
3 medium eggs
200gr (1 cup) sugar
200gr (1.6 cup) 00 flour
a pinch of vanillin
a pinch of salt
1 ts of baking powder
whisk the sugar, the pinch of salt and the eggs, till soft and foamy.
Slowly, add in the sifted flour with the baking powder, mixing it from the bottom up with a rubber spatula.
To give them the old style flavor, grease and flour 4 or 5 cookie sheets (or use parchment paper for a leaner version) and lay one spoonful of the batter for each cookie, keeping them apart as they will grow while baking. Use your finger to get the batter off the spoon, like the Roero grandmas used to do.
If you prefer, you can use a pastry bag, in this case, lay a peach pit amount of batter for each cookie.
Bake at 180-200C/350-400F for 8-10 minutes, till golden
Keep an eye on your oven as they burn easily...
Needless to tell you how scrumptious they are with any chocolate spread and nut butter... :P