Canestrelli on ceramic trays

A manuscript dating back to the Napoleonic period (1805) which is held in the Royal Library in Turin praises their taste: “Concerning bread-making and pastry-making, the area near Turin and specifically Biella is the place where the best bread in all Piedmont is produced. This bread, especially the one with a stick shape generally known as Cressin or Grissini, is delivered to Vercelli and even to Turin. Excellent canestrelli are also produced there: they are pastries whose chocolate base is greatly appreciated. These are also delivered to different cities.” Canestrej and canestrelli by Jeantet hold the history of over 200 years at their core and they are prepared with the best ingredients, continuing even today to follow the oldest recipes. Ingredients: Extra bitter chocolate cream, hazelnuts “Piemonte IGP,” wheat and corn flour, sugar, egg yolk, almonds, cocoa, cocoa butter, cocoa dough, butter, milk, salt, ammonium salt, lecithin of soy as an emulsifier, flavourings, vanilla beans. Allergens: hazelnuts, wheat, egg yolk, almonds, butter, milk, soy.