Features: Ring-shaped cake, with a diameter of about 20cm. Soft and honey-colored.
Preparation: Superfine flour, water, sugar, eggs, anise seeds, margarine, yeast, honey, and natural aromas. Today, the dough is prepared with a kneading machine. After this stage, it is processed by hand in order to give it the characteristic ring-shape and is left rising for 2 hours in a baking pan. Then it is put in the oven at 190°C for 20 minutes.
Production Area: Brugnato in Val di Vara.
Curiosities: Canestrello of Brugnato, soft and golden-brown, distinguishes itself from the classical canestrelli not for its shape, but for its size and ingredients like honey and anise seeds, giving to this local product a unique taste.
|Panificio Benelli||Brugnato (SP)|
|Panificio Ferrero Alberto||Brugnato (SP)|