Biscottini Di Novara

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Biscottini di Novara are lightweight cookies from the beautiful ancient city of Novara (Piedmont, Italy).They have an airy and crumbly texture, a rectangular shape with rounded corners and a golden color. The only three ingredients used to prepare these delicious cookies are : wheat flour, sugar and eggs. Biscottini di Novara are extremely light and easy to digest because there are no fats added into this recipe. Extraordinary for dunking in milk, tea or cappuccino.

The original Biscottini di Novara are produced by Biscottificio Camporelli since 1852.

A brief history :

In 1852 Luigi Camporelli started the production of these biscuits in vicolo Monte Ariolo 3, right in the center of Novara, using exclusively three ingredients: flour, sugar and eggs. This recipe was born in the seventeenth century through the work of the nuns of the urban convents who offered these cookies to the bishops and other clergy. Luigi Camporelli launched this activity that gained success around Novara and in other parts of the Italian kingdom. In the following years he was succeeded by his son Giacomo, and then his niece Carla. In 1932 his cousin Carlo Fasola, accountant officer of Banca Popolare di Novara, acquired the laboratory run by Carla Camporelli. In the early fifties his son Giovanni and his wife Carla assisted his father in the management of the family business. Currently the biscuit factory is run by Giovanni’s son, Ambrogio, under whom they work fifteen employees. The production is distributed in specialty stores mainly in Northern Italy.

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Photo by Ale Gambini –






1.97 cups (250 gr) flour type 00, sifted

1  1/4 cups (250 gr) granulated sugar

4 whole eggs plus 1 egg yolk (250 gr)

granulated sugar, to sprinkle

powdered sugar, to dust (optional)


– Preheat the oven at 350 F degrees (180 C degrees ).

– With a hand or stand mixer, beat eggs and sugar at medium speed until smooth and creamy.

– Reduce the speed, then add the flour little by little until incorporated.

– Place the cookie batter into a piping bag without tip.

– Pipe the batter over a cookie sheet covered with parchment paper, shape into sticks 3 inches long (8 cm) keeping them  two inches apart.

– Let the batter rest for 10 minutes, then sprinkle with granulated sugar.

– Bake for 5 minutes or until slightly golden.

– Allow to cool completely before serving.

– If desired, dust with powdered sugar.

What’s Your Favorite Food Movie?

Personally, I’m always curious to find out something new about food, so I’m gonna try to share weekly my TOP 5 favorite things food related.


And what are your favorite food movies ???


JIRO DREAMS OF SUSHI is the story of 85-year-old Jiro Ono, considered by many to be the world’s greatest sushi chef. He is the proprietor of Sukiyabashi Jiro, a 10-seat, sushi-only restaurant inauspiciously located in a Tokyo subway station. Despite its humble appearances, it is the first restaurant of its kind to be awarded a prestigious three-star Michelin Guide rating, and sushi lovers from around the globe make repeated pilgrimage, calling months in advance and shelling out top dollar for a coveted seat at Jiro’s sushi bar.



Chef Primo (Tony Shalhoub) and businessman Secondo (Stanley Tucci) are immigrant brothers from Italy who open their dream restaurant, Paradise, in New Jersey. However, Primo’s authentic food is too unfamiliar for the local tastes, and the restaurant is struggling. When famous Italian-American bandleader Louis Prima is scheduled to appear at Paradise, the two brothers put all of their efforts into the important meal, which will likely decide the fate of their restaurant.

the big night


In one of Paris’ finest restaurants, Remy, a determined young rat, dreams of becoming a renowned French chef. Torn between his family’s wishes and his true calling, Remy and his pal Linguini set in motion a hilarious chain of events that turns the City of Lights upside down.



A culinary legend provides a frustrated office worker with a new recipe for life in Julie & Julia, the true stories of how Julia Child’s (Meryl Streep) life and cookbook inspired fledgling writer Julie Powell (Amy Adams) to whip up 524 recipes in 365 days and introduce a new generation to the magic of French cooking. Stanley Tucci (The Devil Wears Prada) co-stars in director Nora Ephron’s delicious comedy about joy, obsession and butter. Bon appétit!



Hortense Laborie is a talented successful cook, living in relative obscurity in the Périgord. Much to her astonishment, Hortense is recruited by none other than the President of the Republic for her ability to create dishes that remind him of his childhood. He appoints her his personal cook, making her the first woman ever responsible for creating meals in the kitchen of the Élysée Palace. Hortense’s indomitable spirit and tireless devotion to the art of authentic cuisine quickly win her the unflinching support of the President. Despite the prestige of her new position, however, she discovers the unexpected challenges of rigid protocol and bureaucracy inside the Palace. As the battle for influence over the head-of-state wages on among the kitchen staff, Hortense sets out to prove that she can take the heat.

haute cuisine 2

” Su ‘estire a geniu…

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“Su ‘estire a geniu ‘e tottus, su mandigu a geniu meu”.

“Il vestito come piace agli altri, il cibo come piace a me”.

“The dress to please the others, the food to please myself”.

Italian Proverb from Sardinia region

Photo by Ale Gambini –

Vallée d’Aoste Jambon de Bosses (PDO)


I wouldn’t be fair if I did not admit that this ham has become one of my favorite Italian food. I discovered this delicious product about 10 years ago while visiting Aosta Valley region (the uppermost corner of northwest Italy) and I had the privilege to enjoy it again during my recent trip in Italy.


The Vallée d’Aoste Jambon de Bosses is a raw ham spiced with mountain herbs, produced at an altitude of 1600 meters in the small village of Saint-Rhémy-en-Bosses, in the Gran San Bernardo Valley. The production of this precious ham dates back to the Middle Ages.

Its characteristic flavor is due to several factors:

– The mastery of the “Valdostani”curers, inherited from father to son.

– The dry climate

– The manual salting

– The spicing with juniper, thyme and mountain herbs of the Aosta Valley which gave this product a delicate and aromatic smell.

– The seasoning over a bed of hay.

– The boning with manual binding.

This unique and excellent raw ham earned the Protected Designation of Origin (PDO) in the 1996.

The Vallée d’Aoste Jambon de Bosses  is usually enjoyed with the products of the local cuisine such as black bread, butter, honey and chestnuts.


To enjoy the Vallée d’Aoste Jambon de Bosses I warmly suggest:

- La Croix Blanche Restaurant

Strada Nazionale Del Gran San Bernardo, 10, 11014 Étroubles, Valle d’Aosta, Italy

- Prosciutteria Sous Le Pont de Bosses

frazione Predumaz Falcoz, 22, Saint-Rhemy-en-Bosses, Valle d’Aosta , Italy


I also highly recommend to visit the two enchanting medieval villages of Etroubles and Saint-Rhémy-en-Bosses along the historic Via Francigena (the ancient road and pilgrim route running from France to Rome).




Photo by Maurizio “OttO” De Togni & Ale Gambini –

“Oeuf d’une heure…


“Oeuf d’une heure, pain d’un jour, vin d’un an”. 

“Uovo di un’ora, pane di un giorno, vino di un anno”.

“Egg of one hour old, bread of one day, wine of one year old”.

Italian Proverb from Aosta Valley region

Photo by Maurizio “OttO” De Togni

Official Contributor For Alimentari Magazine

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Let’s start the 2015 with a great news…I’m an official and proud contributor for the new online magazine Alimentari.

Check my first recipe on Alimentari :

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About Alimentari

Brought to you by the team behind the award winning Honest Cooking Magazine, Alimentari is the Italian food, drink and travel magazine for the modern foodie.

Inspired by both the classic culture surrounding Italian lifestyle, food and drink, as well as contemporary Italian gastronomy – Alimentari will be the most inspiring digital magazine for anything connected to the most influential and diverse culinary culture in the world.

“Bone so’ li…

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“Bone so’ li ffiche e pure li cerase, ma trist’a quera panza ca pane nun ge trase” (Buoni i fichi, buone le ciliegie, ma triste quella pancia ove non entra il pane).

“Figs are good, cherries are good, but sad is the belly where the bread doesn’t enter”.

Italian proverb from Basilicata region

Photo by Ale Gambini –