Paste di meliga (polenta biscuits)
Biscuits
Italian cuisine
These ancient and deliciously crumbly biscuits (meliga meaning mais, or corn, in dialect) are often served in Turin’s piole, the classic trattorie serving traditional dishes. They are offered with a glass of moscato or dolcetto at their simplest, or with a bowl of creamy, freshly whipped Zabaione at the end of the meal. Cavour, a native Piedmontese, is said to have requested at the end of every meal two paste di meliga with a glass of Barolo Chinato, a herby, digestive dessert wine. A real treat. <br /> <br />Recipe excerpted with permission from Tortellini at Midnight by Emiko Davies, published by Hardie Grant March 2019, RRP $35.00 Hardcover.
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