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Meliga pastries - A tasty classic
Meliga pastries are a part of the Piedmontese confectionary tradition, and are valued for their simplicity and authenticity. This classic product can be renewed with a partial covering of chocolate or with special packaging. “This speciality has always been popular among the clientele - explains Francesco Ciocatto, owner of the two Gerla shops in Turin - and it can be exalted by using appropriate packaging – perhaps a box with straw paper and ears of wheat for effect”.

Butter 450g
Sugar 500g
Eggs 5
Anisette 200g
Soft flour 500g
Vanilla-lemon flavouring a.r.

Amalgamate butter, eggs and sugar, then add flour and knead for a few minutes. Allow to rest in the fridge. Use a syringe to create pastry strips (fig. 1). Cut the pieces into small rectangles (fig.2) and give them their classic circular shape (fig. 3). Oven bake at 200°C for circa 15 minutes.



Fig. 1


Fig. 2


Fig. 3

Francesco Ciocatto
Gerla Confectionary – Torino
Torino Chocolatiers Consortium


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TRADITIONALS

The pastiera according to ICIF

Puff-pastry pandoro

Fried sweet doughnuts

Grape must doughnut

Grape bread

Peeled almond pinolate

Almond biscuits and merletti

Colomba pasquale

Meliga pastries

Zurigo

Pandolce

Royal paste or almond paste

Panettone

Panone from Bologna