The recipe of Paste di Meliga is centuries old: they are traditional biscuits prepared in farmhouses with the ingredients that can be found in the house, maize and wheat flour. In the Barge area, in the Langhe, they are known as batiaje, since they were used to be offered during baptism celebrations (batjè in Piedmont …
These cookies are from Piedmont and they were born about a century ago in Tortona town. The recipe calls for the preparation of shortbread biscuits to be joined two by two and to be superimposed with a filling of chocolate. The name came from the fact that the cookies are made of two parts of roundish …
The easiest way to taste genuine Italian food in an original way, without to seat in a traditional restaurant, is to go to Eataly. It is a big recent store where you can both to buy and to eat high quality Italian food and drink. So you can directly taste some food there and if you like it you can …
Gianduiotto is a Piedmont’s chocolate whose shape is similar to an upturned boat. Gianduiotti are individually wrapped in a tinfoil cover, usually gold or silver-colored. They are a speciality of Turin and take their name from gianduja, the preparation of chocolate that is used for Gianduiotti and other sweets (including Nutella); in turn, this preparation …
