The Canestrello novese is a dry homemade biscuit produced in the bakeries and breadshops of the Ovadese and Novese zones, following an ancient recipe. It has the shape of a ring or a doughnut with the colour of toasted bread and a sweet fragrance from the wine and olive oil.
The ingredients are: tender grain flour, olive oil, white Gavi wine, yeast powder, sugar and salt.
It is produced all year round.
Production Area
The production area covers the municipalities of Novi and Ovada in the Province of Alessandria.
How it is made
Wine, salt and oil are added to the flours and mixed for 2/3 minutes. Then baking powder is added and after 12 minutes also sugar, and lastly, the flour is kneaded for about 15 minutes with a dough kneader.
The dough is immediately divided in long dough sticks of 8/10 cm, then formed in rings with the joining of the extremities of the sticks, and manually pressed for this purpose. The canestrelli biscuits are then baked at 200°C. After baking, the biscuits are left to cool and are ready for sale.
History
The Canestrelli Novesi has very remote origins. The name "Canestrello" derives probably from the typical woven wicker container called exactly, "canestri," which were the containers that held the newly-baked cookies.
Canestrelli Novesi is a product that has been present for a long time and has become part of the tradition of the area.
Interesting features
Canestrelli novesi are usually eaten at breakfast or with tea.
