Cavour was crazy about these biscuits and it seems that every meal he had, whether in the Langa or in the palaces of power in Turin, had to end with a couple of ""paste di meliga"" paired with a small glass of Barolo Chinato. In fact, this biscuit is a real treat, a caress for the palate to be indulged without feeling too guilty, not only at the end of a meal, but perhaps also at breakfast or even as a snack. The basic ingredients of these biscuits are dried and finely ground maize flour (in Piedmontese dialect known as ''melia'' hence the name ''meliga''), butter, eggs, sugar and lemon peel. What distinguishes them most is that rustic, rough appearance that results from the use of maize flour that is low in saturated fatty acids and sodium. Their origins are quite ancient and presumably the decision to make biscuits with a maize by-product came in times of famine, when white flour was almost a luxury. Crumbly, with an intense, old-fashioned flavour that melts in the mouth, this biscuit is extremely genuine and ideal for any time of day.
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