Although they are most commonly associated with Liguria and Piedmont, canestrelli cookies are also an ancient tradition in Emilia-Romagna, especially in Piacenza - it is believed that the recipe spread from Aveto valley to the neighboring Trebbia Valley before it finally reached Piacenza.

The recipe is very similar to the one prepared in Ligurian Santo Stefano d’Aveto, made with flour, butter, eggs, and a touch of salt, with the only difference between the two is that those from Piacenza are additionally flavored with rum. Serving suggestions are also slightly different: while canestrelli are usually served with milk, tea or coffee, in Emilia-Romagna, they are traditionally paired with sweet local wines.