{"id":3441,"date":"2019-12-19T14:36:16","date_gmt":"2019-12-19T13:36:16","guid":{"rendered":"http:\/\/blog-cenobio-test.local\/camogliesi-with-rum-typical-ligurian-pastries\/"},"modified":"2019-12-19T14:36:16","modified_gmt":"2019-12-19T13:36:16","slug":"camogliesi-with-rum-typical-ligurian-pastries","status":"publish","type":"post","link":"https:\/\/blog.cenobio.it\/en\/camogliesi-with-rum-typical-ligurian-pastries\/","title":{"rendered":"“CAMOGLIESI\u201d WITH RUM, TYPICAL LIGURIAN PASTRIES"},"content":{"rendered":"

Here at the hotel it is our favourite pastry.
\nEvery year at Christmas our pastry chef prepares them. So for us it has become a pleasant\u2026. and greedy tradition!
\nWe are talking about the \u201cCamogliesi\u201d with rum, the traditional Camogli dessert<\/strong>.<\/p>\n

They are similar to the eclairs and \u201cprofiterole\u201d<\/strong> (pastry ball with cream and chocolate), but even richer in flavour and filling.
\nThe best known are those with rum, but there are other varieties such as those with orange, hazelnuts, amaretto (almond liqueur) or with coffee.
\nSo, if you like sweets, creams and liqueurs, the \u201cCamogliesi\u201d is the type of pastry for you! Absolutely not to miss.<\/p>\n

THE STORY OF CAMOGLIESI WITH RUM<\/h3>\n

They were created in 1972<\/strong>, so soon they will turn 48.
\nTheir history is not that ancient as the recipes of other traditional Ligurian dishes, which we discussed in other article<\/a><\/em>s.
\nNonetheless, their taste already is part of Camogli\u2019s inhabitants, as well as foreigners\u2019.
\nThe home of these small buns is Revello bakery shop<\/a><\/strong> in Camogli.
\nRight here, almost 50 years ago, Giacomo Revello conceived and created the first \u201cCamogliese\u201d with rum.
\nHis desire was to create a sweet that could represent his village and become a treat that tourists would love.
\nThe history tells us that his wish came true.<\/p>\n

 <\/div>\n

\"\"<\/p>\n

 <\/div>\n

\u201cCAMOGLIESI\u201d, THE TYPES AND FLAVOURS<\/h3>\n

According to Revello bakery shop, the \u201cCamogliesi\u201d can be divided in two groups: with cream and with almonds<\/strong>.
\nThe first ones have a flavoured cream filling. They could be alcoholic, as the most famous ones with rum, or non-alcoholic, such as \u201cCamogliesi\u201d with Gianduia.<\/p>\n

 <\/div>\n

\"\"<\/p>\n

 <\/div>\n

\u201cCAMOGLIESI\u201d WITH RUM, OUR TRADITIONAL RECIPE<\/h3>\n

Ingredients for the cream with rum:<\/strong><\/p>\n

    \n
  • Sugar<\/li>\n
  • Water<\/li>\n
  • Eggs<\/li>\n
  • Butter<\/li>\n
  • Margarine<\/li>\n
  • Chocolate<\/li>\n
  • Rum<\/li>\n
  • Vanilla<\/li>\n<\/ul>\n

    Preparation:
    \n<\/strong>
    \nMake the beignets or in alternative, buy them at the market.
    \nWhile they are cooling off, let\u2019s prepare the filling<\/strong>.
    \nPut the water together with the sugar.
    \nPut the mixture on the stove and each the temp. of 121\u00b0C.
    \nBeat the eggs and at the same time pour the syrup in order to combine them.
    \nThen let it cool down.
    \nAdd butter, margarine, some rum and vanilla.
    \nThen add the chocolate and the remaining rum.
    \nOnce the cream is cool enough, fill the buns
    \nLastly, dip the pastries in melted chocolate and sprinkle them with sugar powder.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Here at the hotel it is our favourite pastry. Every year at Christmas our pastry chef prepares them. So for us it has become a pleasant\u2026. and greedy tradition! We are talking about the \u201cCamogliesi\u201d with rum, the traditional Camogli dessert. They are similar to the eclairs and \u201cprofiterole\u201d (pastry ball with cream and chocolate), […]<\/p>\n","protected":false},"author":1,"featured_media":3442,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-3441","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/blog.cenobio.it\/en\/wp-json\/wp\/v2\/posts\/3441","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.cenobio.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.cenobio.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.cenobio.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.cenobio.it\/en\/wp-json\/wp\/v2\/comments?post=3441"}],"version-history":[{"count":0,"href":"https:\/\/blog.cenobio.it\/en\/wp-json\/wp\/v2\/posts\/3441\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.cenobio.it\/en\/wp-json\/wp\/v2\/media\/3442"}],"wp:attachment":[{"href":"https:\/\/blog.cenobio.it\/en\/wp-json\/wp\/v2\/media?parent=3441"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.cenobio.it\/en\/wp-json\/wp\/v2\/categories?post=3441"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.cenobio.it\/en\/wp-json\/wp\/v2\/tags?post=3441"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}