Crumiri of Masone: cookies for a summer limoncello

Jump to recipe
crumiri di Masone

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.

crumiri di Masone Liguria recipe

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.

Limoncello in our house (when mine is finished…)  is just  Limoncello di Santo Stefano of the Ligurian spirits makers Nuovo Liquorificio Fabbrizii in Val D’Aveto.

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.

limoncello Liquorificio Fabbrizii
Limoncello Liquorifici Fabbrizii

So here is the recipe for preparing Crumiri di Masone and enjoy your summer dinners under the stars!

Limoncello Liquorificio Fabbrizii e crumiri di Masone

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.

Ciao! I’m Enrica

a home cook, food researcher and experience curator born and bred in Liguria.
I study, tell, cook, share and teach Ligurian cuisine and the culture surrounding it.
Here we celebrate Liguria’s gastronomic diversity and richness through its recipes, producers, traditions and shops.

Discover my cookbook

Book an on-line
cooking class

Join my cooking
course on-demand

You may also like

Genoa style artichokes frittata: february.

Genoa style artichokes frittata: february.

February is the month when, here in Liguria, the first artichokes appear on the stalls of the market. The most coveted, the best, are the artichokes of Albenga, better known as thorny violet artichokes of Albenga (carciofo violetto di Albenga). Their peculiarity? The...

read more
Pumpkin Farinata

Pumpkin Farinata

If in Liguria you talk about farinata, everyone thinks of farinata genovese , the batter of water and chickpea flour cooked in the oven in large copper pans (named “testi”). Everyone, though, except the inhabitants of Sestri Ponente,  an ancient large district of...

read more
Zembi d’arzillo, the Ligurian fish ravioli

Zembi d’arzillo, the Ligurian fish ravioli

Large fish ravioli – round or square – are characteristic of the entire Ligurian coast. The filling consists of white fish flesh (preferably rock fish, very tasty), escarole and borage. As to the curious name of this preparation, “zembi” might come from the Arabic...

read more

Join me on my food journeys