{"id":572,"date":"2015-01-11T10:32:03","date_gmt":"2015-01-11T10:32:03","guid":{"rendered":"http:\/\/www.dearitaly.com\/?p=572"},"modified":"2015-06-19T20:07:00","modified_gmt":"2015-06-19T20:07:00","slug":"paste-di-meliga","status":"publish","type":"post","link":"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/paste-di-meliga\/","title":{"rendered":"Paste di Meliga: traditional biscuits"},"content":{"rendered":"<div class=\"entry-content\" itemprop=\"text\">\n<p style=\"text-align: center\"><img loading=\"lazy\" class=\"aligncenter  wp-image-574\" title=\"Paste di Meliga - Piedmont\" alt=\"Paste di Meliga - Piedmont\" src=\"http:\/\/www.dearitaly.com\/wp_ms\/turin\/wp-content\/uploads\/sites\/2\/2013\/01\/DSC0161-1024x678.jpg\" width=\"1024\" height=\"678\" srcset=\"http:\/\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2013\/01\/DSC0161-1024x678.jpg 1024w, http:\/\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2013\/01\/DSC0161-1024x678-300x198.jpg 300w, http:\/\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2013\/01\/DSC0161-1024x678-700x463.jpg 700w, http:\/\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2013\/01\/DSC0161-1024x678-332x219.jpg 332w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<p>The recipe of <em>Paste di Meliga<\/em> is centuries old: they are traditional biscuits prepared in farmhouses with the ingredients that can be found in the house, maize and wheat flour.<br \/>\nIn the Barge area, in the <em>Langhe<\/em>, they are known as <em>batiaje<\/em>, since they were used to be offered during baptism celebrations (<em>batj\u00e8<\/em> in Piedmont language means baptism).<br \/>\nToday <em>Paste di Meliga<\/em> are produced especially in the Cuneo valleys and also on the bordering flatlands.<br \/>\nThose produced in the Barge area are particularly well-known, and also in the Monregalese area, especially in Pamparato, where a Slow Food Protection movement has been established with the purpose of protecting the tradition and excellent organoleptic characteristics of <em>Paste di Meliga.<\/em><\/p>\n\n<div class=\"sharedaddy sd-sharing-enabled\"><div class=\"robots-nocontent sd-block sd-social sd-social-icon-text sd-sharing\"><h3 class=\"sd-title\">Share this:<\/h3><div class=\"sd-content\"><ul><li class=\"share-print\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"\" class=\"share-print sd-button share-icon\" href=\"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/paste-di-meliga\/\" target=\"_blank\" title=\"Click to print\"><span>Print<\/span><\/a><\/li><li class=\"share-email\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"\" class=\"share-email sd-button share-icon\" href=\"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/paste-di-meliga\/?share=email\" target=\"_blank\" title=\"Click to email this to a friend\"><span>Email<\/span><\/a><\/li><li class=\"share-facebook\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-facebook-572\" class=\"share-facebook sd-button share-icon\" href=\"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/paste-di-meliga\/?share=facebook\" target=\"_blank\" title=\"Click to share on Facebook\"><span>Facebook<\/span><\/a><\/li><li class=\"share-twitter\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-twitter-572\" class=\"share-twitter sd-button share-icon\" href=\"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/paste-di-meliga\/?share=twitter\" target=\"_blank\" title=\"Click to share on Twitter\"><span>Twitter<\/span><\/a><\/li><li class=\"share-linkedin\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-linkedin-572\" class=\"share-linkedin sd-button share-icon\" href=\"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/paste-di-meliga\/?share=linkedin\" target=\"_blank\" title=\"Click to share on LinkedIn\"><span>LinkedIn<\/span><\/a><\/li><li class=\"share-end\"><\/li><\/ul><\/div><\/div><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<div class=\"entry-summary\" itemprop=\"text\">\n<p>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 (batj\u00e8 in Piedmont &#8230;<\/p>\n\n<\/div>\n","protected":false},"author":2,"featured_media":574,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[7],"tags":[37,51,57],"jetpack_featured_media_url":"http:\/\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2013\/01\/DSC0161-1024x678.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5cExe-9e","jetpack-related-posts":[{"id":234,"url":"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/baci-di-dama-piedmont\/","url_meta":{"origin":572,"position":0},"title":"Baci di Dama: a sweetness from Piedmont","date":"November 20, 2014","format":false,"excerpt":"These cookies are from Piedmont and they were born about a century ago in Tortona town.\u00a0The recipe calls for the preparation of shortbread biscuits to be joined two by two and to be superimposed with a filling of chocolate. 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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\u2026","rel":"","context":"In &quot;The Piedmontese cuisine&quot;","img":{"alt_text":"Gianduiotti - Turin","src":"https:\/\/i1.wp.com\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2013\/01\/co_0020_93_0020_giandiuotti.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":540,"url":"http:\/\/www.dearitaly.com\/piedmont\/turin-city\/what-to-see-in-turin\/monferrato-wine-district\/","url_meta":{"origin":572,"position":2},"title":"Monferrato: wine district of Italy","date":"January 11, 2014","format":false,"excerpt":"Monferrato is part of the region of Piedmont in Northern Italy. It comprises roughly (and its extent has varied over time) the modern provinces of Alessandria and Asti. Monferrato is one of the most important wine districts of Italy. 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According to tradition, was born in the eighteenth century in the west of Piedmont as a poor men's plate that used the less noble parts of slaughtered animals and the entrails, which were left to those who performed the slaughter and\u2026","rel":"","context":"In &quot;The Piedmontese cuisine&quot;","img":{"alt_text":"finanziera piemonte","src":"https:\/\/i0.wp.com\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2012\/11\/finanziera.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":638,"url":"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/tajarin-nebbiolo-langhe\/","url_meta":{"origin":572,"position":5},"title":"I Tajarin: only in the Langhe and with a cup of Nebbiolo","date":"January 18, 2015","format":false,"excerpt":"Every region of Italy has a type of pasta and this is what you can find in the Langhe of Piedmont. 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