Pasticceria Campi

Sweet of the day pulenta & brusciti. Since 1887.

Sins of gluttony with the typical local dish in a dessert version, while sipping a Campino, the aromatic aperitif with a secret recipe.

A historic building and greedy recipe books dating back to 1887. A hostess, Eleonora Memelli, who knows how to interpret 130 years of sweets and tradition in a contemporary key, pampering a demanding clientele. The history of pastry began two centuries ago, enhanced by the Ufelé Campi and Lazzaroni families, followed by the Besozzi brothers. Initially located in the then Cuntraa daa Finanza, now Via Cavour, in the 1950s it overlooks Piazza Santa Maria and in the 1960s it moved to Via Milano, then called the Cuntraa Basega, its current location. It is here that Franco Di Vita has the opportunity to create the most famous dessert in the area, Pulenta and Brüsciti, and to register the brand to protect its originality. It is the sweet version of the typical salty dish of the city from the 1600s, in which instead of meat and polenta there is a very tasty custard, cream, chocolate and crunchy. Signed with the unmistakable “burn” that recalls the historic city fires.
The original packaging, a glass plate wrapped in a checkered cotton “ul mantèn” cloth, represents a tribute to the tradition of local textiles and certainly does not go unnoticed in the loving hands of customers.
Since 1992, the Memelli and Fusato families have revived the historic Campi brand as an exclusive pastry and chocolate shop, restoring fame to another specialty, the “Campino”, an aperitif with a secret and inimitable recipe.