 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
[edit]
Media related to Canestrelli at Wikimedia Commons
References
[edit]- ^ a b c Segan 2011, p. 82.
- ^ Whitehouse 2013, p. 3.
- ^ Schapira 1994, p. 118.
Bibliography
[edit]- 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.
Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction