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Cujuelle de Calenzana are biscuits popular in Calenzana, Corsica. In other parts of Corsica, they are known as canistrelli or cocciole, but these are all fundamentally the same product. The biscuits are made with local raw materials, including white wine from the Patrimonio vineyards, sugar, flour and oil. Cujuelle are typically rhomboid (diamond-shaped), and come in several flavor varieties including almond, anise, lemon and chocolate. They are typically consumed by dunking in milk or muscat wine.
Cujuelle biscuits have been produced commercially in an artisanal factory in Calenzana since 1984. A similar product, Cujuelle de Zilla, began production in 1997. [1] The recipe has remained the same since the factories' founding. Little is known of the history of the recipe prior to that.
Over the course of the years, many variations of the basic product have been invented, with some ingredients added and others left behind. For example, some varieties leave out the white wine and other varieties include ingredients such as chocolate chips, raisins and nuts, and consequently change the name of the product. For example, the variant that includes nuts is called biscuits aux noisettes [biscuits with peanuts], while another variant is named biscuits avec raisins, noisettes et amandes [biscuits with raisins, peanuts and almonds], while a third is named Canestrelli a l'Anis [canestrelli with anise]. [2]
Presently, several brands sell cujuelle biscuits. The main producers are Christian Perrin and Franck Dupré, both local bakers operating out of the Haute-Corse region. Perrin runs a small bakeshop in Calenzana, [3] while Perrin runs a farm in the district and produces the cujuelle as a side business. [4]
Catalan cuisine is the cuisine from Catalonia. It may also refer to the shared cuisine of Northern Catalonia and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya comarques and which is often referred to as "Catalan mountain cuisine". It is considered a part of western Mediterranean cuisine.
Trail mix is a type of snack mix, typically a combination of granola, dried fruit, nuts, and sometimes candy, developed as a food to be taken along on hikes. Trail mix is a popular snack food for hikes, because it is lightweight, easy to store, and nutritious, providing a quick energy boost from the carbohydrates in the dried fruit or granola, and sustained energy from fat in nuts.
Nougat is a family of confections made with sugar or honey, roasted nuts, whipped egg whites, and sometimes chopped candied fruit. The consistency of nougat is chewy, and it is used in a variety of candy bars and chocolates. The word nougat comes from Occitan pan nogat, seemingly from Latin panis nucatus 'nut bread'.
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Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla, and raisins.
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Ratafia is a broad term used for two types of sweet alcoholic beverages, a flavouring essence whose taste resembles bitter almonds, later to a ratafia flavoured biscuit, a biscuit to be eaten along with ratafia, and later still, to a cherry variety.
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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.
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Menorcan cuisine refers to the typical food and drink of Menorca.
Chocolat Kohler was a chocolate producer based in Lausanne, founded in 1830 by the Kohler brothers. It is currently a brand owned by Nestlé.