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.
Season: the product is commercially available throughout the year.
The producers are gathered in the
Monica Chinea, Pamparato (Cn), Val Casotto, Via Santa Libera 16, tel. +39 0174351183 / +39 3490876145, firstname.lastname@example.org
La Nicchia dei Sapori, di Maurizio Barberis e Marilisa Varvello, San Giacomo di Roburent (Cn), Via Sant’Anna, 71
tel. +39 333 4259107 / +39 334 2913511, email@example.com
Margherita Quaglia, Montaldo Mondovì (Cn), Via Corsagliola 4, tel. +39 0174 227076 /+39 347 3099260, firstname.lastname@example.org
La cantina con gli antichi sapori, di Mauro Nasi, Montaldo di Mondovì (Cn), Frazione Corsaglia 16, tel. +39 0174349109 /+39 345 7007999, email@example.com