camphorata

Camphorata refers to a traditional Italian dessert that originated in the region of Campania, particularly in Naples. The term "camphorata" derives from the Italian word "camforato," which historically described a sweet flavored with camphor, a substance derived from the camphor tree (*Cinnamomum camphora*). While modern versions rarely contain actual camphor, the name persists as a nod to its aromatic roots.

The dessert typically consists of a soft, spongy cake or biscuit, often flavored with citrus zest, anise, or other spices. It is commonly used as a base for *sfogliatelle*—a popular Neapolitan pastry—where layers of camphorata dough are filled with sweetened ricotta cheese. The texture is delicate and slightly crisp, balancing the creamy filling.

Camphorata is also enjoyed on its own, sometimes dusted with powdered sugar or served with coffee. Its preparation involves careful handling to maintain its light, airy consistency, often achieved through the use of whipped eggs and a gentle baking process. The dessert reflects the rich culinary heritage of Southern Italy, blending simple ingredients with intricate techniques.

While variations exist across regions, camphorata remains a beloved treat, celebrated for its subtle flavors and historical significance in Italian confectionery. It continues to be a staple in traditional bakeries and is often featured during festive occasions.