Paste di Meliga: Crumbly Cornmeal Cookies from Piedmont

If you find yourself wandering the rolling hills and vineyard-lined roads of Piedmont in northern Italy, especially in the provinces of Cuneo or Turin, you’re likely to come across a local treasure: Paste di Meliga. These golden, cornmeal-based cookies may seem simple at first glance, but they carry centuries of tradition and the warm, rustic soul of the region.

The story begins in humble kitchens. Back then, wheat flour was scarce and costly. So, local bakers turned to what they had: cornmeal, or meliga in the regional dialect. They blended it with butter, sugar, and a little wheat flour. The result? A soft, crumbly cookie with a light crunch and a delicate sweetness that lingers on the tongue.

Many bakers add lemon zest or vanilla to brighten the flavor. They often pipe the dough into rings or rosettes using a cookie press or pastry bag. Despite the simple ingredients, Paste di Meliga deliver rich, rustic flavor and a texture that feels both tender and nostalgic.

Today, these cookies remain a staple across northern Italy. You’ll spot them in bakeries, open-air markets, and on family tables during special occasions. But they’re more than just a sweet treat. They tell a story, one of resourcefulness, tradition, and the beauty of honest, uncomplicated food.

Paste di Meliga: Traditional Cornmeal Cookies from Piedmont, Italy
Paste di Meliga are classic Italian cookies that hail from the beautiful Piedmont region in northern Italy. Made with a tender shortbread dough enriched with finely ground cornmeal, these rustic treats offer a unique crumbly texture and a delicate, buttery flavor. Their simple ingredients and comforting taste have made them a beloved favorite across northern Italy for generations. Whether enjoyed with coffee, dessert wine, or on their own, Paste di Meliga bring a bite of tradition to every moment.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1¼ cups corn flour
  • 1⅓ cups all-purpose flour
  • 1 cup butter (soften)
  • ⅔ cup sugar
  • 1 egg
  • 1 egg yolk
  • 1 tsp Pure Vanilla Extract
  • 1 tsp grated lemon zest

Equipment

  • 1 pastry bag

Instructions
 

  1. In a bowl, combine the all-purpose flour and corn flours, mixing them together. Cut the vanilla pod lengthwise and scrape out the seeds using the tip of a knife. Add the vanilla seeds to the flour mixture, followed by the sugar. Lastly, incorporate the softened butter and grated lemon zest into the mixture.
  2. Preheat your oven to a temperature of 350°F (175°C). Then, line a baking tray with parchment paper in preparation for baking the cookies.
  3. Stir all the ingredients together using a spoon or mix them by hand until well combined. Then, add the whole egg and yolk to the mixture. Ensure that the resulting mixture is soft, smooth, and firm, without any lumps. Once the desired consistency is achieved, transfer the mixture into a pastry bag fitted with a star-shaped spout for easy piping.
  4. Using the pastry bag, pipe the cookie dough into donut shapes on the prepared baking tray, leaving approximately 2 inches of space between each cookie. Place the tray in the preheated oven and bake for approximately 20 minutes. Keep an eye on the cookies during baking to ensure they do not overcook. Once the cookies have turned a golden-brown color, they are ready to be taken out of the oven. Remove cookies from the oven and let cool.

Notes

Use fine cornmeal: For that signature crumbly-yet-melt-in-your-mouth texture, use finely ground yellow cornmeal (not coarse polenta). Look for fioretto grind if available.
Quality butter matters: Since these cookies rely on a short list of ingredients, using high-quality unsalted butter makes a big difference in flavor.
Don’t overbake: These cookies should be just lightly golden. Overbaking can make them dry or too hard.
Serving

Traditionally, they’re served with a glass of red wine or a spoonful of warm zabaione, an Italian custard made from egg yolks, sugar, and sweet wine. This pairing isn’t just about taste, it’s about slowing down and savoring the moment, something Italians have long mastered. Whether you’re planning a rustic Italian-inspired dessert board or just want a cozy snack, these cookies offer endless charm.

They also make a lovely addition to your morning espresso or afternoon tea. The crumbly texture holds up well when dunked into a hot drink, releasing even more of that sweet, buttery flavor.

Storage

One of the many joys of Paste di Meliga is how well they keep. These traditional Italian cornmeal cookies store beautifully, making them perfect for gifting, holiday baking, or enjoying over several days.

Room Temperature
Store Paste di Meliga in an airtight container at room temperature. They’ll stay fresh for up to 7–10 days. Keep them in a cool, dry place away from direct sunlight or heat, which can cause the butter to turn or the texture to dry out.

Tip: Line your container with parchment paper to help absorb any moisture and preserve their delicate texture.

Freezing
Paste di Meliga! Once baked and completely cooled, place the cookies in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They’ll keep for up to 2 months.

Let them thaw at room temperature. You can also pop them in a low oven (about 275°F / 135°C) for 5–7 minutes to gently refresh their texture.

Prefer to bake fresh cookies on demand? Freeze the shaped, unbaked dough on a tray. Once firm, store in a freezer-safe bag. When ready to bake, place the frozen cookies on a baking sheet and add 1–2 minutes to the baking time—no need to thaw.