It would appear that canestrelli biscuits were already being made in the Canavese district for saints’ days in the various villages or for the wedding lunches of all social classes as early as the Middle Ages. Every family would have a special double-plated pincer-like iron engraved with their own symbol, which they heated over a fire and used to “brand” the biscuits. Luciana produces canestrelli di Tonengo (flavored with lemon, chocolate and hemp) with ten locally sourced prime-quality ingredients and exclusively free-range eggs. The workshop offers many types of biscuits, from the most traditional, such as classic paste di meliga, made with cornmeal (also available in chocolate, coffee and pignoletto rosso corn versions) to the more innovative, refined Nocciola (inspired by the hazelnut tart typical of the Monferrato hills) and the so-called dolcetti del girasole (flavored with violets, lavender and rose petal). All these products are on sale at the bakery shop from Monday to Friday, from 4pm to 7pm, and at the markets listed on the website.