 A bowl of canestrelli biscuits | |
| Place of origin | Italy |
|---|---|
| Region or state | |
| Main ingredients | Semolina, confectioners' sugar [1] |
Canestrelli are a type of Italian biscuit. Originating in Montferrat, [1] the biscuits are common in both Piedmont and Liguria. [2] Moreover, under the name canistrelli, they are also typical of Corsica. [3]
See also
Media related to
Canestrelli at Wikimedia Commons
References
- ^ a b c Segan 2011, p. 82.
- ^ Whitehouse 2013, p. 3.
- ^ Schapira 1994, p. 118.
Bibliography
- Segan, Francine (2011). Dolci: Italy's Sweets. Abrams. ISBN 978-1613121887.
- Whitehouse, Rosie (2013). Liguria: The Italian Riviera. Bradt Travel Guides. ISBN 978-1841624730.
- Schapira, Christiane (1994). La bonne cuisine corse (in French). Paris: Solar. ISBN 2263001778.
 | This Italian dessert–related article is a stub. You can help Wikipedia by expanding it. |
 | This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it. |
|
A bowl of canestrelli biscuits | |
| Place of origin | Italy |
|---|---|
| Region or state | |
| Main ingredients | Semolina, confectioners' sugar [1] |
Canestrelli are a type of Italian biscuit. Originating in Montferrat, [1] the biscuits are common in both Piedmont and Liguria. [2] Moreover, under the name canistrelli, they are also typical of Corsica. [3]
See also
Media related to
Canestrelli at Wikimedia Commons
References
- ^ a b c Segan 2011, p. 82.
- ^ Whitehouse 2013, p. 3.
- ^ Schapira 1994, p. 118.
Bibliography
- Segan, Francine (2011). Dolci: Italy's Sweets. Abrams. ISBN 978-1613121887.
- Whitehouse, Rosie (2013). Liguria: The Italian Riviera. Bradt Travel Guides. ISBN 978-1841624730.
- Schapira, Christiane (1994). La bonne cuisine corse (in French). Paris: Solar. ISBN 2263001778.
|
| This Italian dessert–related article is a stub. You can help Wikipedia by expanding it. |
|
| This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it. |