This delicious biscuit comes from the original recipe of our grandmother.
We decided to follow Nonna Rita’s idea in order to recreate the old “pasta di meliga” recipe. These biscuits made of corn are the most well-known biscuits in the Savoy tradition.
In order to put together the ingredients for this biscuit, we went snooping in the cookbook of our grandma and we found lots of recipes: you will find them in our Blog, together with more modern ones from Katia!
Our “pasta di meliga” is produced with Fumetto corn flour, ground in our mill (Mulino della riviera).
The corn flour is very fine, it is the most internal part of the grain of mais. It is gluten-free, so its fineness is of high importance. We mix Fumetto corn flour with our type 1 soft wheat flour and we add a pinch of raw polenta in order to make the biscuit rustic enough.
It is a nice idea for a little present, in a simple and lovely pack.
To try out!
Made in Piedmont
Ingredients: 30% wholemeal Pignoletto corn flour, type 1 soft WHEAT flour, sugar, BUTTER, sunflower oil, fresh EGGS, fresh whole MILK, raising agent: ammonium hydrogen carbonate, salt.
Keep in a cool and dry place, away from light sources. It may contain traces of NUTS and SOYBEAN.
Nutrition declaration per 100g of product:
of which saturated fatty acids 6,6g
of which sugar 15g