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.
Image by Patafisik, Creative Commons License