Cornmeal biscuits (paste ‘d melia in piedmontese dialect) are a shortbread biscuit typical of the Cuneo region in Piedmont. They are sweets of ancient origin with wheat flour. The special fine grinding favours a biscuit with a particularly well defined taste and with a very crumbly structure.
Flour “00”, corn flour, butter, sugar, eggs, baking powder, ammonium bicarbonate, salt, lemon.
- Traditionally the cornmeal biscuits were consumed alone of with the Zabajone cream. Equally ancient is the use of eat them with a glass of raisin Passito wine of Moscato wine or Dolcetto wine, in which were usually dipped.
- Place of manufacturing
- San Damiano d’Asti.
- Store in a cool dry place. Keep at room temperature.
- Bag 250g.
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