COOKIES

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  • Country Origin: Italy
IMAGE 1- “PASTE DI MELIGA” We from Cradel couldn’t avoid taking the most traditional confectionery preparation of rural Piedmont as a starting point and, then, repeat it with our usual homemade and healthy style. The story says “Paste di Meliga” were born in a period of financial constraints, when we were short of white flour. The employment of corn flour has been such a success that even today “Paste di Meliga” are some of the most experienced and prized cookies in the region. Cradel “Paste di Meliga” are realised only with butter and good corn flour coming from a sorted mill. We manually operate several stages of preparation of “paste di meliga”. The rural taste and the stirring fragrance of Cradel “Paste di Meliga” conquer even the most unwilling people: nobody can resist to the temptation of tasting one of our cookies. Everyone knows that “Paste di Meliga” are so involving that you can’t eat only one. It’s good to serve a big quantity of them. You can pair them with coffee, for delighting a moment of break, or in pairing with scented fortified wine at the end of the meal. / IMAGE 2- “PASTE DI MELIGA” We from Cradel couldn’t avoid taking the most traditional confectionery preparation of rural Piedmont as a starting point and, then, repeat it with our usual homemade and healthy style. The story says “Paste di Meliga” were born in a period of financial constraints, when we were short of white flour. The employment of corn flour has been such a success that even today “Paste di Meliga” are some of the most experienced and prized cookies in the region. Cradel “Paste di Meliga” are realised only with butter and good corn flour coming from a sorted mill. We manually operate several stages of preparation of “paste di meliga”. The rural taste and the stirring fragrance of Cradel “Paste di Meliga” conquer even the most unwilling people: nobody can resist to the temptation of tasting one of our cookies. Everyone knows that “Paste di Meliga” are so involving that you can’t eat only one. It’s good to serve a big quantity of them. You can pair them with coffee, for delighting a moment of break, or in pairing with scented fortified wine at the end of the meal.