Tax included


farine de blé, farine de châtaigne AOC (appellation d'Origine Contrôlée farina castagnina corsa ) huile de tournesol, sucre de canne roux, vin blanc AOC ( appellation d'Origine Contrôlée Patrimonio) sel de Guérande, poudre à lever.


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The Canistrelli are part of the traditional Corsican cooking. Not very long ago, each family regularly made these small biscuits that can be eaten with a cup of coffee as well as with a glass of wine; each family had is own recipe, jealously kept its secrets and said to make the best biscuits of the island. This was generally kind of exaggerated as the best biscuits were and are without any doubt, the canistrelli from the Vincensini family, who proposes you five different varieties.

The canistrelli made with chestnut flour offer the taste of the particular quality of the various Corsican chestnuts: the high natural sugar contents of the chestnut flour and its strong aroma make it a first choice raw material for pastries.