la biscuiterie impériale

Handcrafted Canistrelli.
With IGP white wine & PDO Corsica olive oil.

Our workshop is just a stone's throw from Napoleon Bonaparte's home and his School.
During production hours, from the cathedral or citadel, let the scent guide you and come visit us.

All our canistrelli are made with IGP Corsican white wine (20% in each recipe).

The only fat is PDO Oliu di Corsica olive oil (also 20%).

The flour used is made exclusively from wheat sourced in France, favoring short circuits: 90% wheat from Provence, 10% wholewheat from Corsica by U Granu Anticu in Pancheraccia (ALALIA wheat).

The hazelnuts are from Cervioni IGP, hand-sorted by A Nuciola in the heart of the village of Cervioni.
We use 10% of them in the recipe, half whole + crushed then roasted.
The other half is blended into a powder so that each canistrelli reveals its hazelnut flavour, so rich and subtly sweet that we can use less sugar in the recipe.
No added colouring or preservatives.

The packaging is both practical (it stands upright, can be closed with a hermetic zip, and preserves the quality of the canistrelli) and ecological (it can be 100% recycled, including the silver patch)
We are a member of Adelphe, to help promote sorting.

Member of the Collège Culinaire de France.