Camporelli

Light biscuit

Camporelli

Glazed Camporelli being prepared

Alternative names| Biscotti Camporelli
Course| Dessert
Place of origin| Italy
Region or state| Novara, Piedmont
Main ingredients| Flour, sugar, egg

Food energy
(per serving)

| 28 kcal per biscuit

Camporelli or biscotti Camporelli[1] is a light biscuit made with flour, sugar and eggs, and then baked twice. They are characterised by their round, long shape, crispy edges and golden colour, as well as the lack of fat, such as butter.[2] They are used in various tiramisu recipes, served with ice cream or eaten alone.

## History

[edit]

City of Novara

The predecessor of biscotti Camporelli was the biscottini di Novara, created by the nuns of the area and given to the clergy as gifts.[3] Biscotti Camporelli was developed by Luigi Camporelli in Novara in 1852, resuming the previous tradition and commercialising it, selling it in the family bakery.

## See also

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* Italy portal
* Food portal

* List of Italian desserts and pastries
* Biscuit
* Ladyfinger (biscuit)
* Biscotti

## References

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1. ^ "Biscottini di Novara dal 1852 - Camporelli". Camporelli - Biscottini di Novara dal 1852 (in Italian).
2. ^ "Biscottini Di Novara". Ale Gambini. 26 January 2015.
3. ^ "La storia dei biscottini di Novara - Camporelli". Camporelli - Biscottini di Novara dal 1852 (in Italian).