30 pieces of 30gr each
Breakfast biscuit with mais.
Typical Piedmontese biscuit, the well-known “paste di meliga”. We produce them with our Fumetto corn mais, the finest available flour for pastry products.
How do we recognize the real Piedmontese corn biscuits?
In the past, the biscuits made by the grandmothers followed strict disciplines, the recipes were written in the manuals and kept as secret in the drawers of old kitchens. The recipe included raw corn flour, polenta, basically not the finest flour. Flours were not refined, they were simply the result of the milling of cereals.
Also butter was part of the recipe, together with the raw cornmeal flour. It was immediately party time when these biscuits were made! For making them was necessary to use this animal fat obtained from the milk of cows, produced at home with the churn. Are you familiar with this tool? It was used in the past to whip cream (surfaced from fresh milk) thus obtaining butter, the real one.
We still use butter, cream and milk in our recipe. We buy milk from a nearby supplier: azienda agricola Fusero.
If your curiosity is now stirred, go check our blog as well! You will find some recipes made with our cornmeal flour, like “torta amor di polenta” and you will be guided in trying the Fumetto corn flour.
Ingredients: 30% wholemeal pignoletto corn flour, type 1 soft WHEAT flour, sugar, BUTTER, sunflower oil, fresh EGGS, whole fresh MILK, raising agent: ammonium hydrgen carbonate, salt.
Nutrition declaration per 100g of product:
of which saturated fatty acids 6,6g
of which sugar 15g
Keep in a dry and cool place, away from light sources. It may contain traces of NUTS and SOYBEAN.