Cornmeal biscuits called “paste di meliga”, dipped in a glass of Barolo wine, were once the classic ending to a typical Piedmontese meal. Though they are still found in all the region’s cafés, not to mention its pastry shops, they are never prepared as they used to be, immediately after kneading the bread dough, mixing wheat flour and cornmeal, butter, eggs and sugar (and sometimes lemon zest, vanilla or honey), then forming different shapes, circles, oblongs or half-moons. The biscuits should be yellow, fragrant and crunchy, dissolving in the mouth, neither greasy nor sugary, with the graininess of the stone-ground cornmeal clearly perceptible.
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The product is commercially available throughout the year.
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PresidiumThe Presidium has focused its attention on the cornmeal biscuits made in Monregalese, produced according to tradition: sugar, butter, fresh eggs, wheat flour and stone-ground cornmeal. Some producers have united in a consortium and use a brand to distinguish their product on the market. Most importantly, a production chain has been developed to ensure the highest quality: A few farmers have reintroduced heirloom Ottofile corn and a stone mill has been reopened to grind it.
Monregalese Municipalities, Cuneo Province
Presidium supported by
Consortium for the Protection and Promotion of Monregalese Cornmeal Biscuits