Masone is a small village in the Beigua Park, just in the back of Genoa city. It has always been a holiday resort of the Genoese and is well known from a gastronomic point of view for its famous biscuits: Crumiri of Masone.
Like the famous Pedimont Krumiri also those of Masone are biscuits made from fine ground corn flour (also known as “fioretto flour” in Italy) wheat flour, butter and sugar.
Unlike the Piedmonts, however, they do not have eggs inside but milk and, like many Ligurian sweets, they are flavored with fresh lemon peel.
You can buy them in Masone pastry shops (such as the historic Pasticceria Mosto) and are protected by the brand “Gustosi per Natula”, a quality brand promoted by the Beigua Park to protect traditional local products.
Today I share with you the recipe of Crumiri di Masone as they are cookies with the taste of simple things, like the ones I like, perfect to close a summer dinner sipping something good and alcoholic.
They are in fact perfect “meditational cookies” (“for chatting”, better to say) that perfectly match (perhaps thanks to the lemon peel inside) with a glass of icy limoncello drunk in small sips under a starry sky.
It is a limoncello different from the others because it is definitely richer in flavor and not so sweet, exactly like the one I homemade.
At the moment it is produced with the lemon peels of Sorrento PGI lemons but soon they will produce it with the lemons of our Riviera, thus aligning this product with all the others whose ingredients originate exclusively in Liguria.
So here is the recipe for preparing Crumiri di Masone and enjoy your summer dinners under the stars!
I have made this post in collaboration with Nuovo Liquorificio Fabbrizii in Val d’Aveto, which has a deep bond with Liguria and, for this reason, promotes its food and wine traditions.