The savory canestrelli are a typical product of my area, Taggia, in Liguria. Indeed, they are always present on our tables and paired with olive cream or other spreads, they are amazing! Similar to taralli but lighter and crunchier and made with extra virgin olive oil from Taggia. I have enriched the dough with pitted Taggiasca olives to give them even more flavor.
They can be served as an accompaniment for aperitif, or as a substitute for bread on the table. They are also appreciated as a snack during the day. Let’s say that any moment is a good time to consume them, just like farinata and sardenaira, two other typical Ligurian products. I also recommend the focaccia di Recco.
Naturally, to make them it is obligatory to use only top-quality products as I did, starting from the flour, always exclusively Italian wheat, like the other products all made in Italy, and in this case, I would say made in Liguria.
- Difficulty: Medium
- Cost: Very affordable
- Rest time: 9 Hours
- Preparation time: 40 Minutes
- Portions: 20
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the savory canestrelli
- 2 cups stone-ground type 1 flour
- 5 tbsps extra virgin Taggiasca olive oil
- 1/3 cup water
- 1/8 tsp dry yeast
- 1 pinch of sugar
- 1/4 cup pitted Taggiasca olives
- 1 tsp salt
- Taggiasca olive cream to taste
Tools for preparing savory canestrelli
- 1 Bowl
- 1 Baking sheet
- 1 parchment paper
Steps for preparing savory canestrelli
In a bowl, knead the flour with yeast previously dissolved in lukewarm water, along with a teaspoon of sugar, salt, and extra virgin olive oil
Chop the pitted Taggiasca olives into small pieces and add them to the mixture, kneading for at least 10 minutes. Leave the dough in the bowl, cover with plastic wrap, and let it rest for 6 hours.
After the time has passed, divide the dough into rolls about 3 oz each and stretch them like breadsticks, joining the two ends to form a circle as shown in the picture.
Place them on a baking sheet lined with parchment paper and let them rise for another 3 hours
After the time has passed, bake at 350°F for about 20 minutes.
Serve with Taggiasca olive cream
Notes
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