Typical of Liguria and Piedmont, they have numerous versions but a particular constant: the use of the boiled egg in the dough.
We propose the most widespread version, the Ligurian Canestrelli, small friable cookies with the characteristic flower-shape and a hole in the center.
They are gourmet pastry canestrelli made following a very old traditional recipe using fresh butter, flour and vanilla sugar. The ingredients, accurately selected at local level, contribute in giving the product its unparalleled flavour.
A curiosity: the Canestrello, the famous scalloped flower-shaped biscuit with a hole in the centre is typical of the Ligurian hinterland and each area boasts it own version. Once considered the typical biscuit for festivities, it was sold in all the village fairs and was even commemorated in the Monumental Cemetery of Staglieno (Cimitero monumentale di Staglieno) in Genoa, held in the hands of the famous statue of Caterina Campodonico, a street seller of the 1800s who became rich selling canestrelli and hazelnuts.