 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]
Media related to Canestrelli at Wikimedia Commons
Focaccia is a flat leavened oven-baked Italian bread. In some places, such as Rome, it is similar to a style of pizza called pizza bianca. Focaccia may be served as a side dish or as sandwich bread and it may be round, rectangular, or square shape.
Farinata, socca, farinata di ceci, torta di ceci, fainé, fainá,cecìna or cade is a type of thin, unleavened pancake or crêpe made from chickpea flour.
Biscotti is the Italian plural term for any type of biscuit or cookie. However, in English, biscotti is commonly used to refer specifically to cantucci, also known as biscotti di Prato or biscotti etruschi, which are Italian almond biscuits originating in the city of Prato, in Tuscany. These biscuits are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo. Smaller biscotti may be known as biscottini or cantuccini. In Italy, the term biscotti encompasses a wide variety of biscuits and cookies of different shapes, sizes, flavours, and fillings.
Cervo is a small, ancient town and comune, built on top of a hill along the Italian Riviera in the province of Imperia. It has approximately 1,200 inhabitants. It is one of I Borghi più belli d'Italia.
Brocciu is a Corsican cheese produced from a combination of milk and whey, giving it some of the characteristics of whey cheese. It is produced from ewe's milk. It is notable as a substitute for lactose-rich Italian Ricotta, as brocciu contains less lactose.
Sardenaira is a pizza dish, without cheese, from the Liguria region of Italy. It is very similar to the pissaladière. Although termed a pizza, some consider it more akin to a focaccia.
Genoa cake is a fruit cake consisting of sultanas, currants or raisins, glacé cherries, almonds, and candied orange peel or essence, cooked in a batter of flour, eggs, butter, and sugar.
Tea tasting is the process in which a trained taster determines the quality of a particular tea. Due to climatic conditions, topography, manufacturing process, and different cultivars of the Camellia sinensis plant (tea), the final product may have vastly differing flavours and appearance. A trained tester can detect these differences and ascertain the tea's quality prior to sale or possible blending.
Fritelli, also Fritelle are Corsican doughnuts or fritters made from fried wheat or chestnut flour. A preparation of the fritters is referred to as Fritelli di Casgiu Frescu with fresh cheese or Fritelli di Salciccia with sausage.
Baicoli are Italian biscuits, originating in the 1700s in the city of Venice. They are made with sugar, butter, flour, yeast, eggs, and salt.
The Republic of Noli was an Italian maritime republic that was centred on the city of Noli, in Liguria, and existed from 1192 to 1797. The area is now in the province of Savona, Italy. To protect itself from possible attacks and invasions by Savona and Marquisate of Finale, Noli allied in 1202 with the Republic of Genoa in a sort of protectorate, in fact, documents of the time show that the relationship was equal and not one of submission. The alliance allowed the Republic of Noli to have such growing importance that in 1239, a diocese was established there by Pope Gregory IX.
Cappon magro is an elaborate Genoese salad of seafood and vegetables over hardtack arranged into a decorative pyramid and dressed with a rich sauce.
The cuisine of Corsica is the traditional cuisine of the island of Corsica. It is mainly based on the products of the island, and due to historical and geographical reasons, has much in common with Italian cuisine, and marginally with those of Nice and Provence.
Fiadone is a Corsican cheesecake without a bottom layer, made of brocciu, sugar, lemon zest and eggs. The fiadone can have a round or rectangular shape. It is baked in an oven and served cold.
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Testaroli, sometimes referred to as testarolo, is a type of thin spongy pasta or bread in Italian cuisine that is prepared in circular sheets using water, flour and salt, which is then sliced into diamond or rectangular shapes. A common dish in the Lunigiana region and historical territory of Italy, it is an ancient pasta originating from the Etruscan civilization of Italy. Testaroli has been described as "the earliest recorded pasta". It is also a native dish of the southern Liguria and northern Tuscany regions of Italy.
Imperia railway station is a railway station serving the city of Imperia, in Liguria, northwestern Italy. The station is located on the Genoa–Ventimiglia railway and was opened on 11 December 2016. The train services are operated by Trenitalia and Thello.
Neccio, also called niccio, ciaccio or cian, is a galette based on chestnut flour, typical of some mountain zones of Tuscany and Emilia, in Italy, and of the island of Corsica, in France.
The Bordighera Championship was a combined clay court tennis tournament held at the Bordighera Lawn Tennis Club(f.1878), Bordighera, Liguria, Italy from 1913 to 1952.
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