Meliga is the Piedmontese word for maize. Cornmeal gives these biscuits their golden colour and slightly grainy texture; the recipe also contains wheat flour.
The product
Serve this biscuit speciality with tea or zabaglione. In the catalogue, it sits alongside the hazelnut biscuits and our other workshop specialities.
Codes, cases and prices in the catalogue reserved for retailers.
Original label text
Allergens are shown in bold.
Conservare in luogo fresco e asciutto, al riparo dalla luce diretta e da fonti di calore.
Specialities
Soft almond crescents with dark chocolate and orange paste, coated with sliced almonds. Cocoa and citrus distinguish this version of our Kifferi.
Butter puff pastry folded into a fan shape, with sugar that caramelises during baking. Ventagli are crisp and layered, also known as prussiane or palmiers.
Amaretti d’Acqui have a thin crust and a soft centre. The dough is almond-based and the biscuits are shaped by hand in our Acqui Terme workshop.
Irregularly shaped, crunchy biscuits with chopped hazelnuts. Brutti e Buoni are distinguished by their hazelnut flavour and rough surface.
