|eggs, sugar and flour|
Back in the mid 1500, the nuns in Novara made them as a gift to the local and Roman clergy. The ingredients were and still are very basic and simple, however, the nuns found out the secret to make these cookies last longer: cooking them twice to dry them up 😋
|Camporelli top and back|
Since 1948 Pavesi, a large Italian company form Novara started an industrial production and following a trip to the USA, in 1952 renamed these cookies Pavesini for the wider commercial market. So, go to your Italian import store and look them up.
The Camporelli ingredients are: beaten eggs with sugar and flour added in second time; the cookie batter rests over night and then it's baked on a glazed sheet. Once out of the oven, they are taken off the sheet by hand and sent to dry for 15 minutes to deprive them of all the humidity.
|vintage ad saying healthy and light|
As both Camporelli and Pavesini are very easy to digest, Pavesini - the industrial version have always been perfect for kids and in the 1960s famous Italian TV mouse Topo Gigio was the testimonial in a carosello or famous series of 1960s commercials.
The Pavesini recipe
- 360 gr/ 3 cups white flour
- 360 gr / 2 cups granulated sugar
- 280 gr / 1 cup fresh eggs
- 1 small bag of baker's ammonia (20 gr/2 tsp)