[2] In 1877 historian Don Felice Ceretti from Mirandola, published an article in a local periodical in which he spoke about "apples called campanini which are widely stocked in autumn and transported to Venice and other cities".

[2] After the Second World War, cultivation of Campanino apples decreased in favour of other varieties that are more productive, easier to grow, and more appreciated by consumers.

[2] There are still those, however, who prefer the fruit since it can last all winter long with its fragrance kept intact while its clean and white pulp looks like marble.

[7] A scientific study carried out by the University of Bologna on characteristics of five ancient varieties of apple highlighted Campanino's qualities.

[11] The Campanino apple growing area is located in the Northeast Italy, in the provinces of Ferrara, Mantua, Modena, Reggio Emilia and Rovigo.

[2] Traditional mostarda, a sweet-and-hot condiment made from Campanina apples or quinces, sugar and mustard, has been served with boiled meats as far back as the Middle Ages.