Pignulet corn biscuits, made from a particular cornflour from Pignulet otto file, stoneground by using only the force of water, this biscuit is recognized for its excellence from the Cuneesi Valleys as: "Le Paste di Meliga"
The Pignulet corn biscuit Sfiziosità, made from a particular cornflour from Pignulet otto file (eight rows of corn per cob), stoneground by using only the force of water, this biscuit is recognized for its excellence from the Cuneesi Valleys as: "Le Paste di Meliga" (Cornflour biscuits)
Le Paste di Meliga have an old recipe that has been lost in time, they are traditional biscuits prepared in farm houses with ingredients you find there (corn flour, wheat flour, ...)
The pecular way to grind this cornflour gives the biscuits a particular flavor and a crumbly texture, golden color, sweet flavor and there are a variety of shapes depending on the local tradition.
The pignulet corn biscuit sfiziosita are eaten alone or with sabayon. Traditionally, they are used to dip into a glass of sweet dessert wine like moscato or passito; originally farmers dipped these biscuits in their dolcetto or barolo chinato, giving them a regal taste.
|Average values for 100 g of product|
|Energy value: 474 kcal / 1988 kJ|
|which saturated||7,8 g|
|which sugars||20 g|
• Verified buyer • Donatella
Ci sono piaciuti molto
• Verified buyer • augusta
sapore leggero, gusto del mais coltivato secondo l'antica tradizione
• Verified buyer • Giuseppe