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miaccia

Piedmontese flatbread

Made since the 15th century in a kind of waffle iron called a notai heated over an open fire, crispy paper thin miacce are made from a batter of milk, flour (wheat or corn) and eggs, and often served with soft cheeses or jam. In Piedmont they are generally round; in the Valle d'Aosta they are rectangular. Designated PAT.

Also known as miassa, mijacci in dialect or in the Walser, miljntscha in Walser.

Text © Dana Facaros and Michael Pauls

Image by Patafisik, Creative Commons License