A unique product that identifies itself with its territory for its chosen ingredients, native corn flour, butter, local milk in a convenient single-dose package.
Corn breakfast biscuit.
Typical Piedmont biscuits, the famous “meliga” (corn) pastries. We produce them with our Corn Fumetto, the finest flour used in pastry.
How to recognize real Piemontese Corn biscuits?
The biscuits made by the Grandmothers once followed strict disciplines, the recipes were written in the manuals, kept with great secret in the drawers of the old kitchens. The recipe included raw corn flour, polenta, not the finest flour. Once in the mills the flours were not refined and so only a product was obtained by milling the Cereal.
In addition to the raw corn flour, a good amount of butter was used inside the recipe; it was a party when these types of biscuits were made and that is why this animal fat obtained from the milk of cows was used. Of course, it was produced at home with the churn. Do you know this tool? Once it was used to whip cream, surfaced from fresh milk, thus obtaining the butter, the real one.
We still use both butter and cream and milk, even within our recipe. We buy milk a few km away from our factory by the Fusero Agricultural Company.
If this intrigues you, go and have a look at our blog too, you can find some recipes made with our Corn flour such as the Amor di Polenta cake and you can try our Corn Fumetto!
