Meliga biscuits


Another important ingredient in our area is corn, locally called “Meliga”, which is mainly used to cook the classic polenta. Giovanni Cogno has used the corn flour to make a very fragrant biscuit with a lemon aftertaste. This specialty is excellent with a good glass of sweet wine or with a cup of tea. Its flavour combined with coffee is very original. These biscuits might be used for breakfast with a cup of milk or after the meals or, why not, for a snack. They are so good that they may be eaten at any time of the day. To better appreciate their flavour you should taste them alone. The packaging, made with transparent paper, enables us to see the product and the label depicts the typical yellow ear of corn (Meliga).